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Fig and coconut cake

Fig and coconut cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Fig and coconut cake
INGREDIENTS

125g butter, softened
1 teaspoon vanilla essence
1 cup (220g) caster sugar
2 eggs
3/4 cup (60g) desiccated coconut
11/2 cups (225g) self-raising flour
300g sour cream
8 medium (480g) figs, halved
METHOD

1. Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm lamington pan; line the base with baking paper.
2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in coconut, flour and sour cream in two batches.
3. Spread mixture into prepared pan; top with figs. Bake for about 40 minutes or until cooked when tested with a skewer. Stand cake in pan for 5 minutes before turning, top side up, onto a wire rack to cool.
4. Cut in squares; serve with fresh fruit, if desired.

Suitable to freeze. Not suitable to microwave.

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