So remember last month when I hosted the ‘Ultimate Rabbit Hole’ for Sammie from The Annoyed Thyroid? Well, today – whilst I take a little down time – she is repaying the favour with a wonderful guest post in which she shares her recipe for a delicious mix and melt cake.
So who is Sammie?
I’m Sam. I used to live in London but now I call Sydney home. I’m living in my favourite city on Earth.
I’m married to David who is all kinds of awesome. He loves me even more than Manchester United, tastes my cakes, drives me places, and is the world’s ficklest eater.
I have no kids and no thyroid but my life is full.
Since turning 40, I’ve had cancer twice, lost 20kg and run five half marathons, the most recent of which was in Disneyland. I am living proof that anything is possible.
MIX AND MELT CAKE
1 ½ cups (210g) self-raising flour
1/2 cup (115g) sugar
2/3 cup (60g) desiccated coconut
1/2 cup (125g) butter
1/3 cup (60ml) milk
1-2 teaspoons vanilla essence
185g icing sugar
1 tablespoon lemon juice
1-2 tablespoons water
20g shredded coconut, optional
Preheat oven to 180 C (160 C fan-forced.) Grease a 20cm cake tin and line with baking paper.
Combine the flour, sugar and coconut in a large bowl.
Melt the butter and let it cool slightly before beating in the eggs and milk. Add wet ingredients to dry and mix well.
Pour batter into prepared tin and bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
When the cake is cool, make the icing. Combine icing sugar and lemon juice in a bowl and add small amounts of water gradually until smooth.
Drizzle over the cake and sprinkle with coconut, if desired.
Yum! What breast feeding Mama wouldn’t be interested in a slice or two of this delicious mix and melt cake and a hot cuppa! Thanks to Sammie for sharing this recipe here and I hope that you’ll head over and check out here awesome blog.