Streusal Topped Peach and Coconut Cake
Over a year ago
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Ingredients
- 1 oz margarine
- 1 ½ oz plain flour
- 2 oz demerara sugar
- 1 oz desiccated coconut
- 6 oz margarine
- 6 oz light.brown sugar
- 3 eggs.beaten
- 6 oz self raising flour.sieved
- 4 peaches.skinned.stoned and chopped
- 3 oz desiccated coconut
Accompaniment
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Description
A summery special cake
Method
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1
1. Set the oven to warm,Gas Mark 3/325F/160C.
2. Make the topping:
Rub the margarine into the flour,then stir in the sugar and dessicated coconut.
3. Make the cake:
Cream the margarine with the sugar until light and fluffy,then beat in the eggs gradually.Using a large metal spoon,fold in the flour with the chopped peaches,and coconut.
Spoon the mixture into the prepared tin and level the top.
Sprinkle the topping in an even layer over the cake mixture.
4. Bake just above the centre of the oven for about 1 1/2 hrs until the centre is firm to the touch.
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