1
1/3 cup good quality unsalted butter, softened (300 gr)
7/8 cup of castor sugar* (200 gr)
pinch of salt
2 cups shredded coconut
3 cups all purpose flour (300 gr)
7/8 cup of castor sugar* (200 gr)
pinch of salt
2 cups shredded coconut
3 cups all purpose flour (300 gr)
1
egg, slightly beaten
Mix
the butter with the sugar and salt until smooth. Mix in coconut then mix in the flour 1 cup at
a time until you have a dough that sticks together to form a ball. Wrap in plastic wrap and let it rest in the
refrigerator for at least 1 hour. Press the
dough into a deep pie pan. Brush dough
top with egg and let rest for 1/2 hour.
Preheat oven to 390 degrees (200 C).
Brush again with egg and use a fork to create a grid. Bake 20 minutes or until golden. Let cool before taking out of pie pan.
Comment: This recipe came from the Netherlands and it
called for *castor sugar. I had no idea
what that might be so I did the usual and googled it. Castor sugar is a very fine sugar but it
isn't powdered nor confection sugar, which contains corn starch (I didn't know
that.) It can be made by putting sugar
into a blender and pulsing a few times to make it the consistency of the
powdered sugar. I did this using 2 cups
of regular sugar and then measured out the 7/8 cup of what was then castor
sugar. It worked perfectly but did leave
me with a little left over which I'll use in place of powder sugar when
needed. The recipe called for a butter
cake mould which I assumed was a lot like a deep pie pan. I have a deep glass pie pan and it worked
perfectly. The one thing not called for
in the recipe was the coconut. When
reading the original I couldn't help but Think With My Taste Buds and I could taste
the butter and coconut together in this recipe.
It was a great addition. All of
my food testers loved it! Especially
while still warm. For the grid I simply
ran a fork across it in one direction, turned it and ran it across the other
way making a crisscross grid. This
recipe is wonderful. For the original
recipe plus, visit Eva in the Kitchen.
Food Tester Carol's Comments: Like so many traditional dishes, this Butter Cake is a very simple recipe - butter, flour, sugar, yet Martha has brought new life to it by adding coconut. You can't just break off a corn to nibble on. This dessert does not allow one nibble. The flavors are so appealing, they call yo to cut another sliver, and another sliver and yet another. We love the coconut addition to this cake that is just a step away from a shortbread, but I must admit that it was so good I was busy thinking of lots of new additions to give it a new taste sensation!
Food Tester Carol's Comments: Like so many traditional dishes, this Butter Cake is a very simple recipe - butter, flour, sugar, yet Martha has brought new life to it by adding coconut. You can't just break off a corn to nibble on. This dessert does not allow one nibble. The flavors are so appealing, they call yo to cut another sliver, and another sliver and yet another. We love the coconut addition to this cake that is just a step away from a shortbread, but I must admit that it was so good I was busy thinking of lots of new additions to give it a new taste sensation!
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