Coconut ring cake

Coconut ring cake


131 people made this

About this recipe: This cake is so fluffy and moist. Every time I bring it to work, it is gone in a flash, so you might want to think about making two!


Serves: 12 

  • 250g (9 oz) plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 400g (14 oz) caster sugar
  • 250g (9 oz) butter
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 225ml (8 fl oz) buttermilk
  • 75g (3 oz) desiccated coconut

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 25cm ring cake tin. Mix flour, baking powder and salt together and set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in vanilla. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared tin.
  3. Bake in the preheated oven for 1 hour or until a skewer inserted into the cake comes out clean.

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Reviews (1)


Went down a treat with the people at work. Will be making again! - 10 May 2015

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