Coconut ring cake

 

Cake

110g Butter 

150g sugar

2 eggs

50g desiccated coconut

180g gluten-free self raising flour

180ml coconut cream

Cream the butter and sugar together, add eggs and coconut.

Add flour and coconut cream (both watery liquid and solid coconut cream) and beat.

Grease the ring cake tin and dust with desiccated coconut.

Oven temperature 170 degrees celsius.

Bake till the top of the cake is golden and the skewer comes out clean.

Icing

Beat cream 200ml cheese and 3 table spoon of icing sugar.

Add a scoop of solid coconut cream in and beat.

Cover the cake once it has cooled down and sprinkle with coconut.