Sugar glazed coconut cake

    1 hour 25 min

    Yo can make this as a round cake or as a loaf cake. The glaze is made with sugar, water, vanilla extract and chopped walnuts.

    68 people made this

    Serves: 14 

    • For the cake
    • 400g caster sugar
    • 250g butter
    • 5 eggs
    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 125ml milk
    • 100g desiccated coconut
    • 1 teaspoon vanilla extract
    • Glaze
    • 200g caster sugar
    • 60ml water
    • 1 teaspoon vanilla extract
    • 60g chopped walnuts

    Prep:20min  ›  Cook:1hr  ›  Extra time:5min  ›  Ready in:1hr25min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease and flour a 25cm cake tin or a loaf tin.
    2. In a large bowl, cream together 400g sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
    3. In separate bowl, mix the flour, baking powder, milk, desiccated coconut and vanilla extract. Beat into the creamed mixture. Pour the cake mixture into the prepared cake tin.
    4. Bake 1 hour in the preheated oven, or until a skewer inserted in the centre comes out clean. Set on a cooling rack for just a few minutes, then place on serving plate.
    5. For the sugar glaze: Mix together 200g sugar, water, vanilla extract and chopped walnuts in a small saucepan. Boil for 1 minute, then pour over warm cake.

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    Reviews & ratings
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    Reviews in English (56)


    I used the recipe to make cupcakes - really nice!  -  03 Oct 2011


    Great cake! I just didn't like the glaze - I would definitely make this cake again, just using a powdered sugar glaze instead. Thanks for the recipe!!  -  05 Jun 2001  (Review from Allrecipes US | Canada)


    This is just like my grandmother's cake with a few exceptions - her recipe calls for crisco instead of butter, buttermilk in place of the milk, more coconut extract (a tablespoon), and no nuts in the glaze. Instead, you poke holes all in the cake with a toothpick and pour the glaze on top of the cake so that as much of the glaze as possible is absorbed into the cake instead of sitting on the botth of the dish - doing it this way makes the cake supermoist and flavorful! Excellent!!  -  22 Jun 2009  (Review from Allrecipes US | Canada)