Coconut Cake with Fruit Salad Crumble

Coconut Cake with Fruit Salad Crumble

The original recipe was using canned Tropical Fruit Salad, and it's from Super Food Ideas Magazine.

I made it today with canned Fruit Salad, and it tasted so good,,, most importantly for me that the cake is not too sweet.  Me and my husband love it!

Here is the recipe.

Serves: 8

Ingredients:

160 gr butter, softened

1 cup caster sugar

1 tsp vanilla essence 

~I used vanilla extract, for me vanilla essence not as fragrant and

I need to use more than 1 tsp, the Real one always the best :) ~

2 eggs

1.5 cups of self raising flour

1/2 cup of shredded coconut

1 cup of milk (I used skim milk)

1 can of Fruit Salad in natural juice

Thick custard, to serve

Coconut Crumble Topping:

2 tbsp of caster sugar

2 tbsp shredded coconut

1/2 cup of plain flour

60 gr butter, chilled, chopped

Method:

Preheat oven to 180C or 160C fan-forced.  Grease a 7cm-deep, 22cm base round springform pan.  Line base and side with 2 layers baking paper.

Make Crumble: Place sugar, coconut and flour in a bowl.  Add butter.  Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.

Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.  Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon (I used spatula), stir in flour, coconut and milk.

Spoon mixture into prepared pan.  Bake for 20 minutes.  Remove from oven.  Top with fruit followed by coconut crumble mixture.  Bake for 35 to 40 minutes or until a skewer inserted in the center comes out clean.  Stand cake in pan for 10 minutes.  Transfer to a wire rack to cool.  Serve with thick custard.

TIP: Make sure fruit is well drained.  Pat dry with paper towel.  (I just leave the fruit well drained in a strainer before I start making the crumble, it drained very well without pat dry with paper towel.)

Note: You could also use canned pear, apricot or peach halves, drained, dried and chopped.

~ ~ ~ Hope you enjoy it ~ ~ ~