Coconut cake slices

The hubby usually asks me around the start of October what I’d like for my birthday knowing that the answer is usually always the same – a pair of long boots. I love boots… and shoes… and all things pretty… in fact, I just plain love shopping.

The small one has developed my love for shopping too – different shops of course. He favours Smyths and Toys-or-Rust (as he thinks it’s pronounced). I should really correct him but I love all his little sayings.

So… not surprisingly the hubby looked at me very funnily indeed when I answered ‘a baking class’. Well in fairness it kinda surprised me a little too, especially as I had the boots picked out… Oops!

I’ve been wanting to do one of these classes for some time now, but timings just never suited. Working all week, I like to try keep my weekends free to spend time with my small one. But seeing as how this is for my birthday AND a little Me time is well needed, the hubby booked me into a cake baking class at Ballyknocken House, home to Catherine Fulvio.

The class was very much hands on and a little intense at times, making lots of delicious looking and tasting cakes including cupcakes with peanut butter frosting, cake pops and a orange, rosemary & poppy seed loaf cake to name a few. My favourite though and a big hit with the small one and hubby was this mouth-watering coconut cake, which I cut into slices once home and sprinkled with coconut. After all that cake baking and tasting I SERIOUSLY need to rest.

Coconut cake slices

Makes 12 • Baking time: 25-30 minutes • Adapted from Ballyknocken House

2 eggs
1 teaspoon vanilla extract
185g castor sugar
150g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
125ml milk
1 tablespoon butter
For topping
4 tablespoons butter
4 tablespoons dark brown sugar
3 tablespoons cream
4 tablespoons grated coconut (plus extra for decoration)

1. Preheat the oven 180c/Gas 6/160c (fan).
2. Butter and lightly flour an 8″ square cake pan.
3. Beat the eggs and vanilla extract together, then add in the castor sugar.
4. Mix the flour, baking powder and salt together and add to the mixture.
5. Heat the milk and butter until butter has melted then pour into the mixture and mix well.
6. Pour the mixture into the prepared tin and quickly get it into the oven.
7. Bake for 25-30 minutes.
8. For the topping place all the ingredients into a saucepan and stir over a low heat until butter melted.
9. Spread the topping over the hot cake and put under the grill for one minute, then set aside to cool in the tin.
10. When the cake is cool, sprinkle with coconut and cut into slices.

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