“Karen’s Coconut Sultana Cake” is a brand-new recipe that I recently created by accident, after I found I had no milk in the house during a storm & so I was forced to use a tin of coconut milk instead…… It was such a huge hit that I’ve already made it a number of times since then too (it really is delicious, whilst still being quite simple and wholesome). I think I even might actually prefer it to my original (milk-based) Sultana Cake recipe, which I’ve been making for over three decades now.
It is an “olde style” cake recipe, and it is delicious either served warm (with fresh cream etc) or cold. It could also be cut into single serves and frozen, too.
I hope you enjoy this recipe as much as I and my family do.
Serves: Approximately 8
- 155 grams Butter (or Margarine) – Room Temperature
- 2/3 cup Castor Sugar
- 1 Teaspoon Vanilla Essence
- 2 Eggs (or a Vegan alternative)
- 1 and 1/2 Cups Self Raising Flour
- 1 Cup of Sultanas
- 1x 300 ml – 400 ml Can of Coconut Milk (or Coconut Cream – either is fine, however you may need to add some additional milk or water if using a very thick Coconut cream)
- Some Caster Sugar for decoration
- Preheat oven to 200 degrees Celsius
- Place the Butter, Vanilla and Castor Sugar in a large mixing bowl, and beat them until light and fluffy (you can beat them either by hand – using a wooden spoon etc, – or with an electric beater / whisk)
- Add the eggs, ONE AT A TIME, mixing each egg very well before adding the next.
- Add the Flour and stir / fold it into the mixture, taking care to keep as much “air” in the cake mixture as possible (this will help to make the finished cake “lighter” and “fluffier”).
- Add the Coconut Milk / Coconut Cream, and stir / fold it into the mixture until it is completely mixed through (you may add some additional liquid such as milk or water if the mixture is still too thick)
- Add the sultanas and gently fold them through the mixture by hand, using a wooden spoon or spatula, until well combined.
- Spoon or pour the mixture into a large cake tin (or two medium sized tins) which has been lightly greased.
- Place cake tin(s) in oven & cook for approximately 20-30 minutes, or until they are golden color on top and the center is cooked through. Test the center of the cake is cooked by using a skewer – prick the center and when it comes out clean, it is cooked.
- Remove from the oven & sprinkle the top with a fine layer of castor sugar (I use a small tea-strainer / sieve to help sprinkle the sugar evenly….)
- Leave to cool. Serve either cold, or serve it warm with some fresh cream or custard etc.