This is a twist on a classic Madeira Cake with the addition of coconut and a drizzle of chocolate. I have not baked much of late, so I thought it was time that I remedied that. My Granny always brought homemade Madeira cake in her suitcase over from Northern Ireland, so Maderia cake is a firm childhood favourite of mine. This delicious cake is best served with tea and chats. Back soon, Lucie x
175g (6oz) butter, softened
175g (6oz) caster sugar
3 eggs, beaten
225g (8oz) plain flour
1 tsp baking powder
1 tsp vanilla extract
2 tbsp milk
75g dessicated coconut
1. Preheat the oven to 170°C (325°F), Gas mark 3. Lightly oil and line a 13 x 23cm (5 x 9in) loaf tin with parchment paper.
2. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and vanilla extract and beat until the mixture is light and fluffy.
3. Add the eggs in three stages, beating well between each addition,
4. Sift in the flour and baking powder and then the milk. Transfer the mixture into the prepared loaf tin and smooth the top.
5. Bake in the oven for 50-55 minutes or until a skewer inserted into the middle comes out clean.
6. Allow to stand in the tin for 5 minutes before removing to a wire rack to cool completely.