Digestive cake with cream cheese icing

Digestive cake with cream cheese icing


4 people made this

About this recipe: An incredibly rich cake, which is perfect for birthdays or any other special occasion. The cake is made with crushed digestives, desiccated coconut and chopped pecans.

Suzanne Stull

Makes: 1 3 layer 23cm round cake

  • 225g butter
  • 400g caster sugar
  • 5 eggs
  • 450g digestive biscuit crumbs
  • 2 teaspoons baking powder
  • 150ml milk
  • 75g desiccated coconut
  • 110g chopped pecans
  • 110g butter
  • 225g cream cheese
  • 475g icing sugar
  • 1/2 (432g) tin crushed pineapple, drained

Prep:30min  ›  Cook:30min  ›  Extra time:2hr cooling  ›  Ready in:3hr 

  1. Cream 225g butter. Add caster sugar gradually. Beat until mixture is light and fluffy. Add eggs, one at a time, beat after each addition. Add biscuit crumbs and baking powder, alternately with milk. Blend in coconut and pecans.
  2. Pour batter into three 23cm cake tins and bake at 180 C / Gas 4 for 25 to 30 minutes. Let cool.
  3. Meanwhile, cream 110g butter and cream cheese together. Add icing sugar, then pineapple. Mix well. Fill and ice layers once the cakes are cool.

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