Light Coconut Cake

Light Coconut Cake


19 people made this

About this recipe: 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.

Carolyn Williams

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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