Light Coconut Cake

    4 hours 25 min

    This delicious dairy-free cake is packed full of coconutty goodness. It's also simple to make and everybody will love it. Feel free to decorate it with your favourite icing.

    35 people made this

    Makes: 1 26cm tube cake

    • 250g plain flour
    • 300g caster sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 125ml vegetable oil
    • 7 egg yolks
    • 175ml water
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 250ml egg whites
    • 1/2 teaspoon cream of tartar
    • 50g desiccated coconut

    Prep:20min  ›  Cook:1hr5min  ›  Extra time:3hr chilling  ›  Ready in:4hr25min 

    1. Preheat oven to 170 C / Gas 3.
    2. Combine the flour, sugar, baking powder and salt. Make a well in the centre of the flour mixture and add the vegetable oil, egg yolks, water, vanilla extract and almond extract. Beat until smooth.
    3. In a large bowl, beat the egg whites and the cream of tartar until stiff peaks form. Pour the egg yolk mixture gradually over the beaten egg whites; fold until just blended. Fold in the desiccated coconut. Pour batter into an ungreased 26cm tube cake tin.
    4. Bake in preheated oven for 55 minutes. Increase oven temperature to 180 C / Gas 4 and bake for 10 to 15 minutes longer. Top will spring back when touched lightly. Turn tin upside down until cake is cool before removing from tin. Remove cooled cake from tin.

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    Reviews & ratings
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    Reviews in English (11)


    This cake was very good-I frosted it with white frosting and sprinkled flaked coconut over it. However, next time I will lightly grease the pan and remove the cake after cooling for 10 minutes.  -  15 Jun 2002  (Review from Allrecipes US | Canada)


    I made this cake for my husband's birthday yesterday. His birthday is today, April Fool's Day. The cake is sensational and looks just beautiful. I e-mailed pictures of it to my kids in Texas and they thought it looked great. Thanks for such a wonderful recipe. It deserves six stars!! Doris  -  01 Apr 2008  (Review from Allrecipes US | Canada)


    Since the recipe looks like a chiffon-like type of cake, suggest that you use cake flour instead of all purpose flour. The coconut can also be mixed into the egg yolk batter.  -  04 Apr 2009  (Review from Allrecipes US | Canada)