coconut cakes
cream the butter and suggar untill light and fluffy, beat eggs and add a little at a time beating after each addition.
fold in the flour and dessicated coconut with the vanilla essence and milk to give a dropping consistency.
divide between 18 - 20 bun cases and bake in a 190 degrees farenheit / gas mark 5 pre-heated oven for between 15 - 20 mins.
oppional when cakes are cool spread a little jam on top and sprinkle with coconut.
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Serving Size: 1 Serving (153g) | ||
Recipe Makes: 9 | ||
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Calories: 349 | ||
Calories from Fat: 198 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 493.9mg | 152 % | |
Sodium 397mg | 14 % | |
Potassium 184.1mg | 5 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 22.1g | ||
Protein 15.6g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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