Desserts & Baking

Hazelnut, cinnamon and coconut cake

By Abigail Donnelly
Full StarFull StarFull StarFull StarFull Star
Makes 1 large cake
Easy
15 minutes
1 hour
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Ingredients

Method
  • 6 free-range eggs
  • 660 g caster sugar
  • 1 cup sunflower oil
  • 140 g brown rice flour
  • 140 g cake flour
  • 1 T baking powder
  • 2 cups yoghurt
  • 120 g desiccated coconut
  • 1 x 100 g bag roasted hazelnuts (extra hazelnuts, whole, for serving)
  • cinnamon sugar, for dusting

Method

Ingredients

Preheat the oven to 180°C.
Grease a 30 cm bunt cake tin.
Whisk the eggs and sugar together until light and fluffy.
Add all remaining ingredients besides the cinnamon sugar and mix lightly to combine.
Pour into the prepared cake tin and bake for an hour, or until a skewer comes out clean.
Leave to cool in the tin, then, carefully run the blade of a blunt or palate knife around the inside of the tin to loosen the cake and remove it from the mould.
Serve dusted with cinnamon sugar and dressed with the roasted hazelnuts.
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • Anastasia Freeman
    18 May 2017

    Very nice, moist and sweet cake! Although we added less sugar, it didn’t make it worse, only better to our taste. Thank you for such a nice recipe!

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