To use up that coconut milk that just never runs out!

Quick info

  • Servings: 8
  • Prep: 10 minutes
  • Baking: 35–40 minutes
  • Tools: 20–22 cm (7.9–8.7 in) tin, bowls, electric whisks, spatula, sieve, static oven
  • Heads-up: you can add chocolate chips for an extra touch! Freeze them and toss them in flour before use, so they don’t sink to the bottom.

Ingredients

  • 150g (5.3 oz) plain flour
  • 60g (2.1 oz) potato starch
  • 180ml (6.1 fl oz) coconut milk
  • 2 eggs
  • 150g (5.3 oz) sugar
  • 80g (2.8 oz) sunflower oil
  • 1 sachet of baking powder (16g / 0.6 oz)
  • 1 pinch of salt
  • (optional) 120g (4.2 oz) chocolate chips
  • (optional) vanilla or lemon zest

Method

  1. Mix the dry ingredients. In a bowl, combine the flour, potato starch, baking powder and salt.
  2. Whip the eggs and sugar. Beat for 3–4 minutes, until pale and fluffy.
  3. Add the oil. Drizzle in the sunflower oil while still whisking.
  4. Add the coconut milk. Pour in the coconut milk and mix until smooth.
  5. Fold in the dry ingredients. Add the flour mix in 2–3 batches, folding with a spatula without overworking the batter.
  6. (Optional) Prep and add the chocolate chips. Put the chips in the freezer for 5–10 minutes, toss them with 1 teaspoon of flour, then fold them into the batter. Scatter a handful on top before baking.
  7. Bake. Pour the batter into a 20–22 cm (7.9–8.7 in) tin. Bake in a static oven at 180°C (356°F) for 35–40 minutes. Toothpick test after 30 minutes.
  8. Rest. Let it cool for 10–15 minutes in the tin before turning out.