-FOR THE CAKE-
4 Eggs
125 g Butter; softened
1 c Castor sugar
1/2 c Self raising flour
1/2 c Semolina
1 c Coconut
-FOR THE TOPPING-
1 c Rolled oats
1/2 c Brown sugar
1/2 c Coconut
3 tb Butter; melted
In a mixing bowl, place the eggs, butter, sugar, flour, semolina and
coconut and mix on low speed to combine. Turn the speed to medium
high and beat for 4 minutes until the mixture becomes pale and thick.
Meanwhile, mix the topping ingredients in a separate bowl.
Grease a 25cm. loaf tin and pour in 1/2 of the batter. sprinkle 1/3
of the filling over the cake batter and top with remaining batter.
Using a knife, swirl the batter to create a pattern in the streusal
in the middle of the dough.
Sprinkle the remaining streusal over the dough.
Bake at 180c. for 45 minutes (approx.) or until the cake is cooked
through. Remove from the tin and cool on a wire rack. Sprinkle with
icing sugar and serve.
Yields
1 servings