Coconut Cake with a Cream Rice Topping

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  • Takes: 15 mins to prepare and 1 hr to cook
  • Serves: 6


  • 1 tin cream rice pudding
  • 25g toasted almonds
  • 150g Butter
  • 150g Caster sguar
  • 3 Eggs
  • 200g Self raising flour
  • 50g dessicated coconut


Cream butter and sugar together till light and fluffy. Add in beaten egg. Add in desiccated coconut. Fold in the self-raising flour.

Transfer the cake mixture into a prepared 18cm round cake tin and bake in the centre of the oven Gas Mark 4 /350F/ 180C for 45 minutes.

Spread cream rice on to the top of the cake and the sprinkle on the almond. Bake for another 15 minutes.

Extra desiccated coconutcan be sprinkle on the topping to give the nice coconut flavour.