1,1,1,1 Cake

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Debbie Attard

1 cup desiccated coconut

1 cup milk (soy, almond, rice milk if lactose intolerant)

1 cup caster sugar (normal sugar is fine, see notes & substitutes below) half a cup of sugar is my preference)

1 cup self raising/rising flour (Gluten Free SR Flour if gluten intolerant)

subheading: * SPECIAL NOTE:

Original recipe is one cup of sugar, I only ever use HALF a cup and it's perfect, in fact you can use quarter a cup of stevia or quarter a cup of honey if you don't have any sugar or are looking for variations.

Preheat oven 180C/360F.

Place all ingredients in a bowl and mix. Line a loaf tin with baking paper and pour mixture in. Bake for 40 minutes.

subheading: Tropicana Variation of our 1,1,1,1 Cake:

Add the zest of one Lime to the cake mix

Ice with a white chocolate ganache, add some shredded coconut and more lime zest.

subheading: BANANA VERSION:

note: Simply add a very, very ripe mashed banana (they are best) and mix thoroughly.

subheading: CHOCOLATE VERSION:

note: Simply replace the coconut in the recipe above with HALF a cup of cocoa instead and you have the EASIEST chocolate cake.

subheading: CHOC-COCONUT VERSION:

Simply add half a cup of cocoa to the original recipe (leave the coconut in).

subheading: PASSIONFRUIT VERSION AS MADE BY MYSELF WHEN I FIND PASSIONFRUIT ON SALE:

SIMPLY ADD ONE WHOLE PASSIONFRUIT TO THE CAKE MIX & TO THE CREAM CHEESE ICING.

This recipe is sensational because of it's simplicity, a frugal favourite perfect for family and friends who drop in for a cuppa and a chat.

subheading: SERVING SUGGESTION:

Serve warm with butter or cold with cream cheese icing … Deliciously simple!

subheading: * NOTE:

YOU CAN MAKE THIS LACTOSE AND GLUTEN FREE BY USING GLUTEN FREE SELF RAISING FLOUR AND ZYMIL LACTOSE FREE MILK OR SOY, ALMOND, COCONUT OR RICE MILK.

subheading: COMPLETELY OPTIONAL:

subheading: Cream Cheese Icing:

60g cream cheese, softened

30g butter, softened

½ teaspoon vanilla essence

¾ cup icing sugar mixture

Place cheese, butter and vanilla in a bowl. Using an electric mixer, beat until pale. Gradually add icing sugar mixture, beating until combined.

subheading: GANACHE CHOCOLATE ICING:

350g /12 oz. quality dark chocolate, chopped

1 cup (250ml) heavy cream

1 tbsp. dark rum (optional)

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