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Coconut marble cake


The weight of the eggs determines the weight of the sugar and the flour (I use Soft cake and pastry organic flour). So, let’s work with 5 eggs as this will fit the standard marble cake mould:

Weight the 5 eggs and for this weight, the same weight will be the sugar and flour.
For each egg add 1 tbsp of warm water and 1 tbsp of oil (lightweight oil such as sunflower or canola oil). So, for our recipe of five eggs it will be:
5tbsp of very warm water
5tbsp of oil
Coconut flakes – depends on how much coconutty you would like the taste, you measure by looking at how much coconuts are you using and you substitute with the weight of the flour, let’s say you are adding 90g of coconut flakes, now its 90g less of flour.
6g of baking powder

Weight all the ingredients and make sure the eggs are of room temperature. Preheat the oven to 175°C top/bottom heat or 165 fans forced. Prepare the mould-grease the mould with butter and dust with flour.
Using a stand mixer add all the eggs and all the sugar in the bowl and mix it until most of the mixture becomes a foam, this will take around 10 mins. Then, slowly add one spoon of the water and then one spoon of the oil, and keep doing that until you finish them all while it’s still mixing. At the end gently mix in flour pre-mixed with coconut flakes and baking powder.
Pour in the prepared mould and bake for 30-45mins. Towards the end check with a wooden stick, if it comes out clean and dry, the cake is ready.
Leave it to cool down for 5 mins and then unmould and leave it cool down before cutting. Enjoy!