Coconut Molasses Cake

I was watching Simply Ming the other day and he made this cake that I thought would work well with my Herbies Fragrant Sweet Spices (in place of the cinnamon he used). I was right - it was fabulous!!! My kids don't usually like coconut so I made them some Spiced Strawberries instead. Of course, they decided they actually loved this particular cake so I served the strawberries on the side along with some whipped cream. So good!

Cake:

100g soft unsalted butter
1/2 cup packed brown sugar
1/4 cup molasses (or treacle)
2 eggs
2 cups plain flour
1 teaspoon Herbies Fragrant Sweet Spices
pinch salt
1 1/2 teaspoons baking powder

juice of 1 lime
1 teaspoon vanilla
1 cup coconut milk (I used 1 tin of Woolies Select Brand 270ml)

Topping:
1 cup shredded coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup cream
3 tablespoons sugar

Preheat oven to 180 degrees and prepare cake pan by lining with a round of parchment, greasing and flouring.

Cream together the butter, sugar and molasses. Add eggs one at a time, allowing each to be fully incorporated before adding the next, scraping continually.

In a large bowl, sift together flour, fragrant sweet spices, salt and baking powder. In a separate bowl or measuring cup, whisk together lime juice, vanilla and coconut cream. Alternate adding flour mixture and coconut milk mixture gradually, allowing each to be fully incorporated before adding next and scraping continually. Pour cake batter into prepared cake pan.

In a bowl, combine coconut, cinnamon, nutmeg, cream and sugar. Stir to combine, and spoon evenly over cake batter. Bake in middle of oven until center springs back when touched with fingertip, about 50-60 minutes.