These coconut rock cakes are so quick and easy to throw together and they taste amazing! Perfect to fill an after-school-hunger-pang or the corner of a sad looking lunch box. They’re yummy!
I love me some rock cakes! We used to make them as kids, and the whole point of them is to not make them look perfect. You want those knobbly, rough edges to that they get extra bronzed in the oven.
Rock cakes come in many flavours, but coconut rock cakes have long been top of my favourites list. The desiccated coconut gives them a lovely texture, and the smell as they are baking will drive you wild with anticipation!
How to Make Coconut Rock Cakes
I think they would be equally as good with some dried fruit mixed through the batter before baking. My top choice would be glace cherries, but sadly Jonny wouldn’t touch any cake that’s been within fifty paces of a cherry. And I can’t be trusted to have a batch of coconut rock cakes in the house and no one else to help me eat them! Another option, and one that I will try soon, is some lovely plump sultanas. If you give them a go before I do, please let me know what you think!
- 110 g butter
- 110 g sugar
- 200 g plain flour
- 75 g desiccated coconut
- ½ teaspoon bicarb of soda baking soda
- ½ teaspoon cream of tartar
- 1 egg
- a little brown sugar to top
- Preheat oven to 400/gas 6/200/180 fan
- Cream the butter, sugar and egg together in a large mixing bowl.
- Add the rest of the ingredients and, using some brute strength, mix it to a stiff consistency.
- On a greased baking sheet, pile largish mounds of the mix.
- You'll need to push each lump together ever so slightly, but you don't want to flatten out those rough edges.
- Lightly sprinkle with the brown sugar and bake for 15-20 minutes until golden brown and the edges are just starting to darken.