This is the unhealthy (but delicious version), a healthier version of this recipe is coming soon!
3 tbsp white vinegar
3 tsp baking soda
1 ½ cups sugar
1 tsp vanilla essence
1 cup light soy milk (or nut milk)
1 cup vegetable oil
3 cups self-raising flour
2 cups desiccated coconut
2 tsp baking powder
1 cup sugar
1 cup water
1 ½ tbsp lemon juice
1 tsp rose water
Pre-heat the oven to 180°C for fan forced or 190°C for conventional.
In a bowl combine the sugar, vinegar, vanilla essence, soy milk and oil. Whisk together until it’s mixed well.
In another bowl combine the baking soda, baking powder, flour and coconut.
Combine the wet and dry ingredients, then pour into a large, oiled cake pan, and bake for 30 – 40 minutes, or until it’s cooked through.
Meanwhile make the syrup by mixing all the ingredients into a saucepan over a low to medium heat and simmer for about 15 minutes, until it starts to thicken. Put to one side until the cake is cooked.
Then pour the syrup over the hot cake while it’s still in the pan, sprinkle some more coconut over the top and allow to cool. Slice and eat! It’s lovely with some coconut cream.