Coconut cake - recipe

Coconut cake

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the icing

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  1. 1

    Soak the coconut in the milk for at least two hours. Preheat the oven to 170°C (fan 150°C, gas mark 3) then grease and line a 20cm round tin.

    For this step you'll need:

    • 50g Dessicated coconut
    • 150ml Milk
  2. 2

    Cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Add the flour, salt and coconut milk mixture and gently mix until all has combined.

    For this step you'll need:

    • 110g Margarine
    • 110g White caster sugar
    • 2 Egg(s) (free range)
    • 250g Self-raising white flour
    • pinch Salt
  3. 3

    Spoon the mixture into the prepared tin. Bake for 1 1/2 hours or until the cake is firm to the touch and a skewer comes out clean.

  4. 4

    The cake can be eaten plain or topped with icing. To make icing, sprinkle the desiccated coconut into a pan, heat gently until it starts to colour and toast. The coconut will burn quickly so keep your eyes on it. Leave to cool.

    For this step you'll need:

    • 25g Dessicated coconut
  5. 5

    Sieve the icing sugar into a bowl and gradually add the water or lemon juice. The icing should run off a spoon in thick ribbons. If not add a bit of water.

    For this step you'll need:

    • 200g Icing sugar
    • 75ml Lemon juice or water if preferred
  6. 6

    Drizzle the icing over the cake, easing it around the sides. Sprinkle with the toasted coconut.

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