Ingredient !
1 tin coconut cream. 25 gram 1ounce pudding rice. 50 gram 2ounce caster sugar. 25gram1ounce flake almonds. 150 gram 6ounce butter
150 gram 6ounce caster sugar. 3 eggs. 200 gram 8 ounce self-raising flour. 50 gram 2 ounce desiccated coconut. 5 tablespoon coconut cream
Preparation !
Heat the rice, sugar and coconut cream in a pan. Simmer till the rice is soft and all the coconut cream is absorbed. Leave to cool.
Cream butter and sugar together in a food mixer till white and fluffy. Add in beaten egg. Add in desiccated coconut. Fold in the self-raising flour. Stir the coconut cream into the cake mixture. Transfer the cake mixture into a prepared 18cm round cake tin and bake in the centre of the oven Gas Mark 4 /350 Fahrenheit 180 Celsius for 45 minutes. Remove the cake from the oven. Spread coconut cream rice on to the top of the cake and the sprinkle on the almond. Bake for another 15 minutes. Leave on a wire rack to cool.