Easy Coconut Cake
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.
Ingredients
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
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- In a large bowl, cream together 400g sugar and 150g margarine. Add 3 egg yolks and beat well.
- 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.
- Grease and flour either two 23cm round cake tins or one 20x30cm tin. Pour batter into prepared tin(s).
- 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).
- Meanwhile, shake 6 tablespoons flour and 250ml milk in a jar. Pour into a saucepan, cook mixture until thick, stirring constantly. Cool.
- 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 & ratings
Average global rating:
(40)
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)