This recipe is a house tradition. It came from one of those old recipe books your parents and grandparents used.
You know, it was an actual printed book, on paper, all dog-eared and stained from ingredients spillage. Half of the pages were probably hanging loose because it’d been used so much. Ah, the memories.
This teacake, originally from the West Indies, is described in the original recipe as being surprisingly moist and rich despite the lack of eggs and fats. And it’s so true. It may look a bit dry in the photos, but trust me it’s not. The outer edges are lovely and crispy in contrast to the inside which is full of flavour and texture. To serve, put a slice in the toaster and then use some vegan spread. That’s it.
Easy to make, even easier to keep coming back for more slices.
Deceiving coconut teacake
- 450 ml oat milk
- 400 g plain flour
- 275 g caster sugar
- 150 g desiccated coconut
- 2 tsp baking powder
- 1/4 tsp ground cloves
- 1/4 tsp teaspoon ground cinnamon
- 1/2 tsp salt
- Grease a 900g loaf tin or insert a paper liner.
- Mix together the coconut and milk in a boqwl. Leave to soak for 30 minutes.
- Preheat your oven to 180ºC, 350ºF or gas mark 4.
- Sift the flour, baking powder, cloves, cinnamon and salt into a bowl. Give it a stir then add in the sugar.
- Mix in the coconut and milk mixture to the dry ingredients. This creates a soft batter.
- Pour the mixture into the tin.
- Bake in the oven for 75 - 90 minutes until golden brown and firm to touch.
- Once cooked, turn out onto a wire tray and leave to cool.