Crunchy coconut cake

    38 min

    A moist moreish cake perfect for any occasion. Best when eaten straight out of the oven with custard or cream.

    Aberdeenshire, Scotland, UK
    9 people made this

    Serves: 10 

    • 220g butter, softened
    • 220g caster sugar
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 300g self-raising flour
    • 200g desiccated coconut
    • 3 tablespoons milk

    Prep:18min  ›  Cook:15min  ›  Extra time:5min cooling  ›  Ready in:38min 

    1. Preheat the oven to 200 C / Gas 6 and grease a large square cake tin.
    2. Cream the sugar and butter in a bowl. Add the eggs and vanilla, but don't mix yet. Sift in the flour into the bowl, add milk and mix until smooth. Stir in coconut. Tip mixture into prepared tin.
    3. Bake for 18 to 20 minutes in the preheated oven, till the cake tests done when a skewer is inserted in the centre.


    Works well in all shaped tins but in a square tin has a better colour.


    When leaving to cool before icing, cover with a cloth to prevent it drying out.

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