Coconut Marble Cake
A moist and delicious coconut cake that uses oil, not butter, with hints of chocolate throughout. A real delight! It’s ready in 45 minutes and fills the entire kitchen with the most amazing aroma. A perfect cake, especially for coconut lovers!
Pan: English cake tin / small Bundt pan
200 grams sugar (1 cup)
120 ml oil (1/2 cup)
1 vanilla pudding treat
1/3 cup milk
90 grams ground coconut (1 cup)
140 grams self-raising flour (1 cup)
1 Tbsp chocolate drink mix powder (like Nesquik)
1 tsp cocoa powder
1. Preheat an oven to 180 degrees Celsius.
2. Place the eggs and sugar in the bowl of a mixer and beat on high speed for around two minutes.
3. Lower the mixer speed and add the oil, vanilla pudding treat/yoghurt and the milk and mix until smooth. Add the coconut and the flour and mix again until you have a smooth batter.
4. Take about a third of a cup of the batter out and mix with the chocolate drink mix powder. Grease a pan and pour the white batter in, followed by the dark batter, and use a knife to swirl the two colors together. Don’t over mix, you want to keep the colors distinct.
*5. Place in the oven and bake for around 45 minutes or until the cake is set and golden.
Good to know…
You can make the cake without the chocolate powder, and you can also replace the milk and vanilla pudding treat with 250 ml of whipping cream substitute.