Digestive cake with cream cheese icing

    3 hours

    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.

    6 people made this

    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.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Made this and brought it to work with me, everyone loved it and asked for it again. It is becoming the traditional birthday cake in the office.  -  04 Oct 2001  (Review from Allrecipes US | Canada)


    made this cake, tried it in a sheet pan had to cook for about an hour. frosting is way too sweet will cut powdered suger in half next time actual cake is delish.  -  13 Jul 2011  (Review from Allrecipes US | Canada)


    I substituted sunflower seeds for the recommended nuts, and didn't regret it. I used 2 eggs and appropriate amount of applesauce, and discovered that the 5 eggs listed would have been better. For the drizzle/frosting, I had too much left over even though I didn't use the butter at all, but used 8oz cream cheese instead of 3oz. I woudl recommend PRESSING the juice out of the crushed pineapple, to thicken the drizzle up.  -  23 May 2016  (Review from Allrecipes US | Canada)