Sunday, 19 March 2017

Papaya Coconut Cake


  • 2 1/2 cups flour
  • 1/2 cup shredded coconut (I used sweetened, but unsweetened would be fine.)
  • 2 tsp baking powder
  • 1/2 tsp. salt
  • 1/4 tsp baking soda
  • 1/2 cup butter
  • 1 cup sugar (can add more if you like it sweeter.)
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2(+) cups mashed papaya.
  • 1/2 cup coconut milk.


  •  Preheat oven to 350 degrees.  Prepare two loaf pans with cooking spray.
  •  Whisk together flour, baking powder, baking soda, salt, and coconut in a medium bowl.
  •  Cream together butter and sugar in a mixing bowl.  Beat eggs in until well combined and      fluffy.  Stir in the vanilla extract.
  •  Combine papaya and coconut milk well.  (I recommend you use a food processor or blender.)
  •  Add the papaya and coconut mixture to the wet ingredients.
  •  Slowly stir the dry ingredients into the wet, adding a little at a  time.
  •  Pour the batter into the prepared pans and bake about 40-50 minutes.  Check using a toothpick  inserted inside the cake.  Cool at least ten minutes in the pans.
  •  Transfer to a cooling rack and let cool completely. It will firm up nicely after it cools!

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