Liberian Coconut Cake Recipe

Origin: Liberia      Period: Traditional

This is sometimes called 'Coconut Bread' in Liberia, to link it to the other coconut breads that are cooked throughout West Africa and Liberia but these tend to be sponge-type cakes that are cooked in a loaf tin (such as this recipe for Liberian Coconut Bread. Whereas this recipe is for a pastry-based cake with a sweet coconut filling.

Ingredients

For the Filling:
450g freshly-grated coconut (or frozen grated coconut)
500ml water
2 tbsp margarine
150ml evaporated milk
100g sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp coconut essence
1/2 tsp vanilla extract

For the Pastry:
630g plain flour
4 tsp baking powder
1/2 tsp salt
280g margarine
70g sugar
320ml milk

Liberian Coconut Cake Preparation:

Method:

Combine all the ingredients for the coconut filling in a pan then bring the mixture slowly to a boil on medium heat. Reduce to a simmer then cook, uncovered, until the mixture is almost dry (about 10 minutes). Make certain you stir frequently, or the coconut will stick to the bottom of the pan and burn. Take the pan off the heat an set aside (by the end of this cooking time the coconut should be nicely moist.

As the filling is cooling start on the pastry. Combine 550g of the flour with the salt and baking powder in a bowl. Cube the margarine and work into the flour with your fingertips until the mixture resembles fine breadcrumbs. Dissolve the sugar in the milk then add the sweetened milk to the flour mixture. Fold-in the milk until evenly combined then use your hands to shape the dough into a ball. If the dough is sticky (it probably will be), add a little more of the flour until it becomes manageable.

Turn the dough onto a lightly-floured surface then divide into two. Scatter a little flour over the top then roll the separate pieces into rectangles about 35 x 22cm in size. Grease an flour a pan that's about 32 x 21cm in size (ie a little smaller than the pastry) then place one of the pastry rectangles to cover the base of the pan. Spoon the cooled coconut mixture on top and use a spatula to flatten the surface as evenly as you can. Transfer the second piece of dough over the top and seal the pie by pinching the two halves of dough together all around their edges.

Place the cake in an oven pre-heated to 170°C and bake for about 30 minutes, or until the top is golden brown and the cake is cooked through. Allow to cool before cutting into wedges and serving.

Read: Recipe Articles and Reviews

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