Recipe: Emma Dean’s 5 Cup Cake
1 cup wholemeal self-raising flour
1 cup brown sugar
1 cup coconut, desiccated
1 cup full cream milk
1 cup fruit and/or nuts (dates, apricots, sultanas, pecans, walnuts)
1 tub Bulla Crème Fraîche, to serve
WHAT TO DO
Mix together, making sure there are no clumps of flour. Pour into a lined 23cm tin (this can be very rustic – I often just push a whole sheet of paper into a tin) and bake at 180C for about 45 minutes. The cooking time will vary if you use a different sized tin.
Cool in tin for about 10 minutes before turning out to cool on a rack.
You can ice this cake with cream cheese icing, or serve plain as it is, or spread with butter!
Note: You can substitute soy milk for the cows milk and then this cake would be vegan! Excellent!