VANILLA POUND CAKE
PREP TIME: 30 MINUTES
COOKING TIME: 1 HR, 15 MINS
SERVES: 16
INGREDIENTS
400g unsalted butter, softened
400g caster sugar
8 extra-large eggs
1 tablespoon vanilla extract
400g self-raising flour, sifted
1 teaspoon baking powder
400g cold mashed potato
3 cups shredded coconut
METHOD
1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 23cm x 23cm deep square cake tin with baking paper.
2. Using an electric stand mixer, beat butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla, beating to combine. Add flour and baking powder, beating gently to combine. Add mashed potato, beating gently until combined.
3. Spoon mixture into prepared cake tin, smoothing top with a spatula. Place cake tin in preheated oven on middle shelf and cook for 1 ¼ hours or until a skewer comes out of the centre clean. Remove cake tin from oven and allow cake to cool in tin for 10 minutes before transferring to a wire rack to cool completely.
YOU MIGHT ALSO LIKE…
Prawn and Potato Yellow Curry
PRAWN AND POTATO YELLOW CURRYPREP TIME: 15 MINUTESCOOKING TIME: 20 MINUTESSERVES: 4INGREDIENTS 1 teaspoon vegetable oil2 tablespoons yellow curry paste400ml can coconut milk½ cup vegetable stock1 tablespoon light brown sugar1 tablespoon fish sauceJuice of a lime2...
Potato Shakshuka
POTATO SHAKSHUKAPREP TIME: 15 MINUTESCOOKING TIME: 45 MINUTESSERVES: 4INGREDIENTS 2 tablespoons olive oil400g Spud Lite baby potatoes, quartered1 medium red onion, diced1 clove garlic, crushed1 teaspoon coriander seeds½ teaspoon cumin seeds1 teaspoon sweet paprika1...
Potato Okonomiyaki
POTATO OKONOMIYAKIPREP TIME: 15 MINUTESCOOKING TIME: 30 MINUTESSERVES: 4INGREDIENTS 2 extra-large eggs, lightly beaten½ cup (125ml) fish stock2 teaspoons soy sauce2 teaspoons mirin1 tsp finely grated ginger1 cup (150g) plain self-raising flour, sifted2 ½ tablespoons...