Search

Coconut cake

(118 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Coconut cake
Coconut cake
  • Serves: 8-10

  • Prep time:

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This delicious coconut cake recipe is quick, easy and has a wonderfully light sponge and super-sweet frosting. The coconut cream frosting really adds to the cakes texture and lightness. Just right for a special occasion, this impressive gateau is simply a classic sponge cake flavoured with coconut then layered and smothered in a creamy coconut frosting. The sponge cakes can be made a day in advance but it's best to assemble the cake on the day of serving. This cake takes around 55 mins to make and bake and will serve between 8-10 people, perfect if you've got a big crowd round for tea and cake.

Ingredients

  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 175g self-raising flour
  • 50g desiccated coconut
  • 3tbsp milk

Frosting

  • 50ml coconut cream
  • 400ml double cream
  • 4tbsp shredded or desiccated coconut
  • Glace cherry, to decorate

For an extra nutty flavour, lightly toast the desiccated coconut before adding to the sponge mixture.

Method

  1. Preheat the oven to 180C/350F/Fan 160C/Gas Mark 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.
  2. Place the butter and sugar in a large mixing bowl and beat together with an electric whisk until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.
  3. Sift over the flour and fold in gently, using a metal spoon. Fold in the coconut and milk to give a soft dropping consistency. Divide the mixture between the prepared tins and gently level the surface.
  4. Bake for 25-30 mins until risen, golden and springy to the touch. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.
  5. To make the frosting, place both creams in a large bowl and whisk together until stiffly peaking.
  6. To assemble, slice each sponge in half horizontally and sandwich all the layers back together with one-quarter of the coconut cream. Spread two-thirds of the remaining cream over the top and sides of the cake. Pipe the remaining cream in rosettes on top. Gently press the coconut onto the sides and top of the cake and decorate with a glace cherry.

Your rating

Average rating

  • 3
(118 ratings)

Your comments

comments powered by Disqus

FREE Newsletter