Australian cooking favourite Julie Goodwin has shared the ultimate winter baking recipe, with a fluffy coconut streusel cake that’s perfect for afternoon tea or dessert.
The inaugural MasterChef Australia winner showcased the simple bake on Sunrise, combining coconut milk and coconut flakes for a soft, moist cake before topping it with a buttery brown sugar streusel that bakes into a crisp, golden crumble.
Served warm with thick cream, the comforting cake is an easy crowd-pleaser that’s ideal for cooler weather and a cosy weekend at home.
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Ingredients
SERVES 8 PREP + COOK TIME 50 MINUTES (+ COOLING TIME)
125g unsalted butter, at room temperature
1 cup (220g) caster sugar
2 eggs
1 teaspoon vanilla extract
1 cup (70g) moist coconut flakes
1½ cups (225g) self-raising flour
1 cup (250ml) coconut milk
Thick cream, for serving
STREUSEL TOPPING
½ cup (75g) plain flour
¼ cup (55g) brown sugar
¼ cup (20g) moist coconut flakes
½ teaspoon sea salt flakes
50g butter, melted
Method
1. Preheat the oven to 170°C fan-forced. Grease and line a 20cm cake pan.
2. In an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
3. Stir in the coconut, then add half the flour and half the coconut milk and stir through gently. Repeat with the remaining flour and coconut milk.
4. Spread the batter into the prepared cake pan, smoothing the top.
5. In a medium bowl, mix the dry ingredients together then stir in the butter until well combined. Use your hands to scrunch the mixture into pieces that hold together and then scatter over the top of the cake.
6. Bake for 35 minutes or until golden and springy to touch, and a skewer inserted into the centre of the cake comes out clean.
7. Stand the cake for 15 minutes then turn out of the pan by inverting onto a plate then inverting again onto a wire rack to cool.
8. Serve with thick cream, if desired.
