Cactus Coconut Cake



Cake :

10oz (300g) Butter or Non dairy fat
8oz (225g) Golden caster sugar

4 tbsp honey
4 Large eggs
10oz (300g) Quick Cook Polenta

5oz (150g) desiccated coconut

Juice of one large lemon

4 tbsp milk

4 tbsp Malibu or coconut syrup poured onto the cooling cake

Cream Topping:

4oz (110g) Icing sugar

4 tbsp Mascarpone Cream (250g pot)

1 tbsp Malibu or a few drops of coconut essence


3oz (90g) Toasted Coconut crushed or left in strands ( subs unsweetened dried coconut if pref.)
Cactus Candy cut into cubes (subs pineapple chunks and maraschino cherries to decorate for a Piña Colada cake.)


Preheat oven 140c/120c Fan/275F/Gas Mark 1.
Grease 2 sandwich cake tins; add greaseproof paper at the bottom. Quantities are for two 7 inch /18cm cake tins.
(NB This will fill the tins but they will not rise too much, if you use different size tins please adjust your oven temperature

Cream the sugar and fat together. Beat in the honey. Add the eggs one at a time and beat well. Fold in the polenta and
coconut and finally stir in the juice and milk. Put equal quantities into cake tins and place in oven.
Check after 20 minutes. Turn oven down by twenty degrees and cover tops with loose grease proof paper to stop over browning.
Cook for another 20 mins or until a skewer comes cleanly out. Allow to cool slightly. You may prefer to turn the cake over
and decorate using the less brown, flatter underside or trim the top slightly. Prick surface of cake gently and pour over
syrup or Malibu.

Mix mascarpone and icing sugar together and add coconut essence or Malibu. Spread onto the tops of both cakes and
decorate with coconut and candy. Put into fridge until cream firms slightly.