Kiwi Cake

Name: Kiwi Cake
Ingredients: 1/2 cup (1 stick) butter, diced, at room temperature; 3/4 cup plus 2 tbsp sugar; 1 tsp coconut extract (optional); 2 large eggs; 1 cup self-rising flour, sifted; 1/2 cup dried, unsweetened coconut; 2/3 cup buttermilk; 2 None gold or green kiwis, skin removed, thinly sliced; None None Confectioners' sugar, for dusting

9 ingredients

4 steps

Ingredients

1/2 cup (1 stick) butter, diced, at room temperature
3/4 cup plus 2 tbsp sugar
1 tsp coconut extract (optional)
2 large eggs
1 cup self-rising flour, sifted
1/2 cup dried, unsweetened coconut
2/3 cup buttermilk
2 None gold or green kiwis, skin removed, thinly sliced
None None Confectioners' sugar, for dusting

Directions

1

Preheat oven to 350°F. Lightly grease an 8-inch-round cake pan. Line the base and sides with parchment.
2

In a small bowl, using an electric mixer, cream the butter, sugar and extract until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3

Fold in the flour and coconut alternately with the buttermilk, until combined. Spoon mixture into prepared pan, smoothing top. Arrange the kiwi slices over top.
4

Bake for 35-40 mins until risen and golden and a skewer inserted into the cake comes out clean. Cool in the tin for 5 mins before transferring to a wire rack to cool completely. Dust with confectioners' sugar to serve.