Coconut cake recipe
This is a wonderfully creamy cake infused with coconut – it’s one of my personal favourites. It keeps well and can be enjoyed with the addition of lime curd or lime buttercream. I have chosen to decorate this cake with fresh coconut shavings. Coconuts can be hard to find, and labour-intensive to shave! As an alternative, toast desiccated coconut and sprinkle over the top and sides of the cake.
Storage: Store in an airtight container at room temperature and consume within 3 days.
Ingredients
For the frosting- 300 g icing sugar
- 150 g unsalted butter, softened
- 3 tbsp creamed coconut, warmed
- 175 g unsalted butter, softened
- 175 g golden caster sugar
- 175 g self-raising flour
- 1.5 tsp baking powder
- 3 large eggs
- 2 tbsp melted cream coconut
- 1 scattering fresh coconut shavings (optional)
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 50 mins
- Serves: 6
Step-by-step
- Preheat the oven to 180C/gas mark 4. Line a 15cm round deep cake tin with non-stick baking parchment.
- First, make the coconut cream frosting. Beat together the icing sugar, butter and creamed coconut until smooth. If you want to make this in advance, you can store it for up to 7 days at room temperature.
- Measure all the ingredients, except the coconut, into a large bowl and mix for about 5 minutes with an electric whisk until smooth. Stir in the creamed coconut.
- Pour the mixture into the prepared tin and bake in the preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean.
- Transfer to a wire rack and leave to cool in the tin for 10 minutes before turning out.
- Place the cake on a serving plate. Spread the coconut cream frosting over the top and sides of the cake with a palette knife and press the coconut shavings into the frosting to decorate.
Recipe taken from Mich Turner's Cake School, published by Jacqui Small
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