Easy Coconut Cake

    1 hour 15 min

    A fantastic cake that is perfect for any special occasion, including birthdays. This delicious coconut sponge cake is topped with a white icing. Feel free to decorate the cake with additional coconut, if desired.

    57 people made this

    Serves: 12 

    • For the Cake
    • 400g caster sugar
    • 150 margarine
    • 3 egg yolks
    • 250ml milk
    • 315g plain flour
    • 2 1/2 teaspoons baking powder
    • 75g desiccated coconut
    • 1 teaspoon vanilla extract
    • 3 egg whites, beaten until stiff
    • For the Icing
    • 6 tablespoons plain flour
    • 250ml milk
    • 200g caster sugar
    • 110g butter
    • 100g margarine
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. In a large bowl, cream together 400g sugar and 150g margarine. Add 3 egg yolks and beat well.
    2. Finely chop the coconut in a food processor; whisk together with flour and baking powder. Stir these ingredients alternately with 250ml milk into the creamed mixture; beat well. Stir in 1 teaspoon vanilla. Lastly, fold in beaten egg whites.
    3. Grease and flour either two 23cm round cake tins or one 20x30cm tin. Pour batter into prepared tin(s).
    4. Bake at 180 C / Gas 4 for about 30 minutes for two 23cm cakes, about 45 minutes for 20x30cm tin. Check with skewer and by touching lightly in the centre (it should spring back when done).
    5. Meanwhile, shake 6 tablespoons flour and 250ml milk in a jar. Pour into a saucepan, cook mixture until thick, stirring constantly. Cool.
    6. Beat 200g sugar, butter and 100g margarine until smooth and fluffy with mixer. Add cooled flour and milk mixture and beat well. Stir in 1 teaspoon vanilla. Spread over cooled cake.

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    Reviews in English (34)


     -  15 Dec 2011


    I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disappointed. After following the recipe exactly, I had a well, beautiful, but tasteless cake. I had bought a store mix cake for backup, and I'm glad I did. My mother-in-law made me let her taste it, and she agreed it was a nice presentation, and said it was moist, but no taste whatsoever. I recommend if you like coconut flavor, perhaps use more coconut, and coconut milk.  -  12 Mar 2002  (Review from Allrecipes US | Canada)


    This cake is very good after some changes. My first cake was stodgy and lacked salt. I made it again, this time using coconut milk (thanks to another reviewer's suggestion)in place of milk. I also added one half teasp. of salt to the flour mix. Then I used dessicated coconut in place of the soggy stuff. The result was a delicious coconut cake, very moist and delightfully gooey. Next time I will use margarine instead of butter as the butter made it a bit rich. Well work making again with the changes.  -  09 Apr 2006  (Review from Allrecipes US | Canada)