Coconut Cake Premix

You Need:

Raeesa’s Coconut Cake Premix

2 eggs

250ml buttermilk

140ml oil

Method:

1. Whisk oil, eggs and buttermilk well

2. Add premix

3. Mix well until smooth

4. Spoon mixture into a medium size loaf tin (greased is floured)

5. Bake at 160 degrees for 45-50 minutes / until done

Filling/Topping:

Split cold cake into 2. Fill with strawberry jam is whipped cream OR dust with icing sugar OR make vanilla icing with 1/4 tsp almond essence, spread over cake, sprinkle with coconut & press some coconut onto the sides of the cake

Ingredients: wheat flour, salt, raising agent, sugar, flavouring Contains: no preservatives May Contain Allergens: gluten and nuts