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
    15 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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    Reviews in English (2)


    My other half loved this, very easy to make and tastes yummy, I made two small loaf cakes with this recipe, iced one with almond icing for the kids and left the other one plain, both went down really well, thankyou for a fab recipe  -  10 Oct 2012


    This recipe was very quick and easy to make. Although it did take longer to cook than stated, I ended up baking it for 25 minutes. We all loved it especially served warm with a little cream. It had a lovely flavour of coconut and was moist. I will defiantly use this recipe again Thank you x  -  02 Feb 2014