Melanesian Coconut Lardy Cake

Ingredients

In this adaptation, the traditional English Lardy Cake is transformed into a Melanesian delight by incorporating coconut into the recipe. The use of lard remains, as it is a key ingredient in the original dish. The addition of coconut adds a tropical twist and enhances the overall flavor profile, making it more suitable for the Melanesian cuisine. We alse have the original recipe for Lardy Cake, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250g (1 cup) lard 250g (1 cup) lard
• 250g (1 cup) shredded coconut 250g (1 cup) shredded coconut
• 200g (1 cup) brown sugar 200g (1 cup) brown sugar
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 1 tsp salt 1 tsp salt
• 1 tsp ground cinnamon 1 tsp ground cinnamon
• 1 tsp vanilla extract 1 tsp vanilla extract

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 5g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the flour, lard, shredded coconut, brown sugar, salt, cinnamon, and vanilla extract.
3. 3.
   Pour in the yeast mixture and knead the dough until it becomes smooth and elastic.
4. 4.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Punch down the dough and transfer it to a greased baking dish.
7. 7.
   Bake for 40-45 minutes or until the cake is golden brown and cooked through.
8. 8.
   Remove from the oven and let it cool slightly before serving.

Treat your ingredients with care...

• Lard — Make sure the lard is at room temperature before using it in the recipe to ensure easy incorporation into the dough.
• Shredded coconut — If using desiccated coconut, you can soak it in warm water for a few minutes to rehydrate it before adding it to the dough.

Tips & Tricks

• For an extra burst of flavor, you can sprinkle some additional shredded coconut on top of the cake before baking.
• Serve the Melanesian Coconut Lardy Cake warm with a drizzle of honey or a dollop of coconut cream for added indulgence.
• If you prefer a sweeter cake, you can increase the amount of brown sugar in the recipe.

Serving advice

Serve the Melanesian Coconut Lardy Cake as a dessert or a sweet treat with a cup of hot tea or coffee. It is best enjoyed warm, straight from the oven.

Presentation advice

To enhance the presentation, dust the top of the cake with powdered sugar or garnish it with toasted coconut flakes. You can also serve it on a decorative platter or cake stand.