A seriously moist dessert, every bite contains so much sweetness! I baked this with my mum; she doesn’t believe in the metric system so chucked everything in by the inexact cup. I was hesitant but she told me everything would be okay, and it was!
Turkish Cypriot Coconut Cake / HİNDİSTAN CEVİZİ TATLISI
Ingredients
Ingredients
- 1 1/2 cup vegetable oil
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract/powder
- 1 tsp baking powder
- 1 1/2 cup all purpose flour
- 1 bag desiccated coconut (approx 250g), plus extra for the top
For the syrup
- 2 cups sugar
- 2 sticks cinnamon (optional)
The method
- First make the syrup. Add the sugar, cinnamon and 4 cups cold water to a saucepan set over low heat. Once the sugar has dissolved, turn the heat up to medium and let the syrup boil for 5 minutes. Pour into a measuring jug and set aside to cool.
- Preheat the oven to 180 C/350 F and grease a square 10 inch pan, or an 8 inch round tin. In a large bowl, pour in oil and sugar and beat with an electric whisk until slightly pale. Add the eggs one at a time, whisking after each addition. Stir through the vanilla, then sieve in the baking powder and flour and fold with a spatula until thick and smooth. Fold in the coconut, but do not over mix. Pour the mixture into the pan and let it smooth itself out. Bake for 30 minutes until golden brown, a skewer inserted should come out clean.
- As soon as it's baked, slowly pour the cooled syrup over the entire cake until it's no longer able to absorb it. You might have some leftover.
- Sprinkle coconut all over the top, refrigerate for 1 hour and serve. Lasts for 3 days, covered, in the fridge.
Mbakes x
I love how moist and syrupy this cake looks!
ReplyDeleteThank you! Literally drenched it in a litre jug of sugar syrup :)
ReplyDeleteOh am drooling! I love coconut cake, have never made a version with oil in, I imagine is beautifully moist!
ReplyDeleteThis is simply excellent!
ReplyDeleteThank you! Just had a look at your blog and I love the concept of it :)
ReplyDeleteCan you add malibu in the syrup in place of half the water and what size dish do you need
ReplyDeleteThanks
Heya, you can add Malibu in place of half the water, but it may be a good idea to only use 1 cup of sugar if you were to do this! Also, use a 14 inch dish, or two 9 inch dishes :) hope this helps
DeleteThanks for your help.it looks lovely so am going to try it with my drink malibu Another question how long to bake it in the oven for.
ReplyDeletei was going to soak the coconut in the malibu but I think i try it your way first, once again thanks
you're welcome! and thank you!
ReplyDeletebake it in the oven for 30-45 minutes at 180 degrees - check that the cake is golden brown and a toothpick comes out clean when inserted.
adding malibu sounds like a very good/tasty idea - you could try adding some into the sugar syrup. but the syrup is sweet enough as it is so maybe try making it without the malibu first to see how it goes!
Thank you for your help ,I'll let you know how it turns out
ReplyDeleteno problem, would love to hear how it turns out! if you need any more help feel free to ask/email!
ReplyDeleteone more thing - you do not need to add ALL of the syrup into the cake. add as much as the cake can absorb or as much as you want :)
ReplyDeletehi i hit a problem you did not say when you add the coconut i have left it out as i thought you just put it on top ,but as am reading it again you also say keep extra for top never mind i do it again another time . as am on the syrup does it need to boil on a low heat as it just looks like water
ReplyDeleteheya, really sorry if i havent made it clear! all of the coconut is supposed to go into the batter, and you are supposed to keep a little to sprinkle on top once the cake is ready! heat the syrup on medium heat until all the sugar has dissolved - this should take 20/30 mins. also make sure the syrup has cooled a little and the cake is still warm when you pour it into the cake.
ReplyDeletethen sprinkle the coconut on top :)
Thanks i will do it again but we got a lot of cake to eat through first ,so my cakes only going to have a topping of coconut with malibu syrup
ReplyDeletebrill! did it turn out alright?
ReplyDeleteCake lovely but did'nt get the syrup right.I try again and put the coconut after I soak the coconut in the malibu first and just add icing topping with a bit cocnut on top.
ReplyDeleteAs the syrup was very sweet even if it turn out wrong When i do the next one i let you know
Thanks
Is the 180 Fahrenheit or degrees
ReplyDeletei tried a receipe that soaked the cocunut in milk. its like coconut milk in the end.
ReplyDeleteDo you mean for the syrup or the cake?
DeleteHi, do I really need to use 1 1/2 cups of oil in this recipe?
ReplyDeleteHi, if you want it to be lovely and moist then yes you will need to. You could probably reduce to one cup, since the whole thing is drenched in sugar syrup anyway, but I've never tested this so I can't promise how it'll turn out - we've always made the cake with equal quantities of sugar, flour, fat...
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