Name: Fig and coconut cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 125 gram butter, softened; 1 teaspoon vanilla essence; 1 cup (220g) caster sugar; 2 eggs; 3/4 cup (60g) desiccated coconut; 1 1/2 cup (225g) self-raising flour; 300 millilitre sour cream; 8 medium (480g) figs, halved

Ingredients

125 gram butter, softened

1 teaspoon vanilla essence

1 cup (220g) caster sugar

2 eggs

3/4 cup (60g) desiccated coconut

1 1/2 cup (225g) self-raising flour

300 millilitre sour cream

8 medium (480g) figs, halved

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced). Grease a 20 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.

3.Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in coconut, flour and sour cream in two batches.

4.Spread mixture into prepared pan; top with figs. Bake about 40 minutes, or until cooked when tested with a skewer. Stand cake in pan 5 minutes before turning, top side up, onto a wire rack to cool.

5.Cut in squares; serve with fresh fruit, if desired.

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe Today!