Wednesday, 27 August 2008

Madeira Cake Recipe Infused with Coconut


My Madeira cake recipe is infused with coconut yet still has the beautiful lemon flavour which is moist and spongy in texture.

Taking only 35 minutes to cook this Madeira cake recipe takes only half the time of a traditional Madeira cake recipe to bake.

My cake recipe uses xylitol instead of sugar so my cake is sugar free.

I cooked this cake today and there is only cake crumbs left, it is a very tasty cake indeed!



Ingredients for Jeenas Kitchen Madeira Cake with Coconut Recipe
4oz Self Raising Flour
4oz Sunflower Margarine
3oz Xylitol (or 3-4 ounces caster sugar)
1 Small lemon
1oz Fine Cornmeal/Polenta
2 Eggs
1oz Unsweetened Desiccated Coconut

'note...After the cake is cooked you can brush the top of the cake with fresh lemon juice and sprinkle with coconut if desired, you can even sprinkle on a little lemon zest for decoration.'



How to make Jeenas Kitchen Madeira Cake with Coconut


Cream together the margarine and xylitol until light and fluffy.



Add the zest of one small unwaxed lemon and squeeze in approximately 1-2 tablespoon of fresh lemon juice.



Add eggs, flour and coconut.


Mix very well.



Pour Madeira cake batter into a small greased and floured tin.

Place into a hot oven at 180C cook for 35-40 minutes or until golden and spongy to the touch.

Do not open the oven door for at least 25-30 minutes or else the cake will sink.



Leave the Madeira and coconut cake in the cake tin for 5-10 minutes before removing it and leaving the cake to cool.



Your lemon Madeira and coconut cake will have cracks on the top, this is how it is supposed to be.



Slice and enjoy Jeenas delicious lemon Madeira and coconut cake recipe.



See more cake recipes cooked by Jeenas Kitchen.

18 comments:

Kevin said...

A lemon and coconut cake sounds really good!

Rosa's Yummy Yums said...

A delicious looking cake! Fluffy and moist!

Cheers,

Rosa

Ivy said...

I love coconut in cakes. Sounds delicious.

Grace said...

if i had been anywhere around, there wouldn't even be crumbs left. :) sounds terrific!

Carolina said...

HI JEENA
Tell me more about this wonderful product because I am a little fat and I need to reduce sugar, never paying attention to these products, but now that I see my name in your blog a lot of attention.
Today I prepared Cachapa Venezuelan and is a new recipe for you, because they did not know is a delicious dish and Venezuelan ...

Greetings Jeen

hot garlic said...

Thanks for all of the info on Xylitol, I learned a lot! It is so big in Asia, you couldn't escape it, yet I still didn't know that much about it. But I have never ventured to bake anything with it, I should give this cake a try because it looks so moist! Seriously, it looks delicious.

Arabic Bites said...

Hi jeena,
Madeira cake look so good, love the idea of brushing the top of the cake with fresh lemon juice and sprinkle it with coconut.

Mary Ann said...

Yum- this cake looks very moist, dense and delicious.

Jan said...

Your Madeira cake looks really good, Jeena, I'm not surprised it's all gone.

Thanks for the info on xylitol

Anonymous said...

Just got back from Madeira.
I miss the cake!
Thank goodness for Jeena!
Eileen

Anonymous said...

I made the cake last night for my father-in-law who's diabetic. It tasted yummy. I put 2 capfuls of coconut flavoring in the mix as well. I think next time I'll double the recipe as it isn't enough batter to fill a loaf pan. The finished cake was only 1 inch in eighth.

Jeena said...

Hi there I'm glad you liked my cake.

My recipe states to place the cake batter into a small loaf tin not a large loaf tin. Try using a small loaf tin and it will turn out perfect.

Feel free to email with anymore queries.

Thanks, Jeena.

Anonymous said...

Dear Jeena,

I would like to know the meaning of Xylitol and is it easily available in mumbai.


Regards,
Milly.

Chef Jeena said...

Xylitol is sweetener used to replace sugar. I do not know if it is availible in Mumbai.

Sugar can be used in this recipe also.

Kathryn said...

Hi!

I'd love to make this cake as a gift as my mother's diabetic. A couple of questions though.

1. Would it be make much difference to subsitute the margarine for butter?

2. Is a 2lb loaf tin suitable for this recipe?

Looking forward to trying it out. Thanks for posting!

Chef Jeena said...

Hi Kathryn,

This cake recipe is for a small cake tin so a 2lb loaf tin would be too big.

You can substitute butter for margarine yes.

Anonymous said...

What is the cornmeal for? It's not mentioned in the directions.

Anonymous said...

Hi there,
Madeira Cake looks great but I am interested in using a healthy flour not whole wheat, any other suggestions?
Thank you,
A.