Cake and biscuit? Our two favourite things to have alongside a cuppa, and this cake incorporates them both into one. Yummy.
Adding biscuits into a cake adds texture as well as flavour, plus it feels super naughty whilst eating it.
We used the coconut oreo thins in this recipe because they are just delicious and I personally love anything with coconut, but feel free to change the oreo and flavourings to suit your own tastes. The mint, orange or even double chocolate oreos will all still work the same.
Some recommended items from our kitchen to make this dish…
- An electric whisk to get the batter nice and thick and fluffy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- A 1lb loaf tin.
- Cake cooling racks, so handy to have.
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Slice into 8 or 10 slices
- 3 eggs
- 75g caster sugar
- 75g self raising flour
- ½ teaspoon baking powder
- A few drops of coconut flavouring
- 1 tablespoon desicatted coconut
- 8 coconut oreo thins, crushed into little pieces
- 1 tablespoon cocoa powder
- Preheat oven to 180°C fan and line a 1lb loaf tin with baking paper or a cake liner.
- In a mixing bowl whisk the eggs, flavouring and sugar until pale and fluffy and almost 3 times in volume (takes anywhere from 5 – 10 minutes so we advise using an electric whisk), when you remove the whisk it should leave a visible trail on the surface.
- Carefully sieve the flour and baking powder a little at a time into the beaten egg mixture and fold in carefully with a metal spoon, keep doing this in little bits to prevent lumps and knocking out too much air.
- Pour half the cake batter into another bowl and carefully fold in the cocoa powder.
- Add part of the coconut batter into the cake tin, sprinkle over some of the crushed oreos and a little of the coconut, repeat with the chocolate cake batter and more oreos and coconut and repeat this step until all the batter is used up, add the remaining oreos and coconut to the top of the cake.
- Bake in the centre of the oven for 35 – 40 minutes or until golden and a skewer comes out clean. Leave to cool for 5 minutes in the tin.
- Transfer to a cooling rack and cool completely before slicing.
- Enjoy with a dollop of ice cream for a little dessert or simply enjoy a slice with a cuppa.
- This cake stores in an airtight container for up to 4 days. Each slice can also be individually wrapped in cling film and frozen, defrost fully before consuming.