This variation on a traditional pound cake recipe is really easy to make (really! I’m not just saying that) and easy to get rid off. You can keep the finish basic, with a little powdered sugar, or give it a little extra, like I did: I cooked some coconut cream together with sugar (amount: to taste) until it had a nice cream cheese-like consistency, and smeared this on top.
100 g raisins/sultanas, soaked (15 min. in boiling hot water) and drained
200 g butter
175 g white muscovado sugar
55 g grated dried coconut
2 tbsp syrup
200 g self-raising flour (or flour with a teaspoon of baking powder)
some powdered sugar, or coconut cream + sugar
Melt the butter (on low heat in a small pan, or in the microwave). Mix together all other ingredients, and add the butter last. Bake the cake for 30-35 minutes, in a 24 cm diameter cake pan, at 180 degrees celcius. You know it is done when a skewer comes out clean.
(Original recipe source – in Dutch)