Coconut sheet cake from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns (page 22) by Edd Kimber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IvyManning on February 17, 2024

    This recipe requires both coconut oil and butter in a high fat to sugar ratio. It's unusual in that it requires 5 egg whites, but they aren't whipped before folding into the mix, so it's not a particularly light cake and kinda a waste of yolks. Still don't understand why you'd only use the whites, headnotes don't shed much light on method here. Also of note, there are no pan sizes, so it's a wild guess whether a standard 9x 10 would work. That's what I used and the cake turned out a kind of weird dry and crumbly, not awful, but not worth the effort, either. I have tried a few other recipes from this book that were okay (matcha roll and cherry evoo cake) they worked out ok, but for s baking book, I think this one lacks rigorous editing/writing FWIW or the translation from British style to American kitchens was phoned in, at best. Would not recommend this book to beginners

  • Kinhawaii on April 04, 2021

    I thought it would be lighter- so not sure whether it is due to my technique or lack of it or ?, but it came out like a coconut pound cake. I am not a fan of plain dried coconut so toasted it for the topping & put a few strawberries on top. Not a repeat for me because I would like a delicate not sturdy coconut cake.

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