Coconut Almond Cake

Coconut Almond Cake


20 people made this

Very delicious cake with a sugar glaze. The combination of rum, coconut and almond essences give it a very unique flavour.

Cora Stewart

Serves: 14 

  • 250g butter
  • 125g margarine
  • 3 cups (600g) white sugar
  • 5 eggs
  • 3 cups (375g) plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (125ml) milk
  • 1/2 cup (125ml) evaporated milk
  • 1 teaspoon rum flavoured essence
  • 1 teaspoon coconut essence
  • 1 cup (200g) white sugar
  • 1 teaspoon rum flavoured essence
  • 1 teaspoon coconut essence
  • 1 teaspoon almond essence
  • 1/2 cup (125ml) water

Preparation:30min  ›  Cook:1hour15min  ›  Ready in:1hour45min 

  1. Preheat oven to 170 degrees C. Grease a ring tin and line with baking paper. Grease the baking paper. Sift flour, salt and baking powder together and set aside.
  2. In a large bowl, cream butter, margarine and 3 cups sugar until light and fluffy. Add eggs one at a time, beating well after each. Add 1 teaspoon rum essence and 1 teaspoon coconut essence. Add flour mixture alternately with milk and evaporated milk. Mix until smooth.
  3. Pour batter into ring tin. Bake for 1 hour and 15 minutes, or until a skewer inserted into cake comes out clean. Cool.
  4. Make the glaze: in a saucepan, combine 1 cup sugar, 1/2 cup water, 1 teaspoon rum essence, 1 teaspoon coconut essence and 1 teaspoon almond essence. Bring to a boil, stirring constantly. Use a toothpick to pierce all over the top of the cake. Pour the glaze over the cooled cake and allow it to soak in.

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