Coconut Cake Recipe

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4.56 from 34 votes

An old-fashioned coconut cake with pink icing and toasted coconut topping.

Prep Time20

Cook Time50

Course: Dessert

Cuisine: Australian

Servings: slices

Calories: 200kcal

Author: Libby Hakim

Equipment

medium bar tin (approx 24 x 13 x 7 cm)

Ingredients

Cake

125 grams butter
¾ cup caster sugar
2 eggs
½ cup desiccated coconut
1 ½ cups SR flour
½ cup milk

Icing

1 cup icing sugar
1 tablespoon butter
2 tablespoons desiccated coconut
1 ½ tablespoons boiling water
few drops pink food colouring (optional)

Decorating

2 tablespoons flaked coconut, lightly toasted

Instructions

Pre-heat oven to moderate (160 degrees celsius, fan-forced)
Grease bar tin and line with baking paper.
Cream butter and sugar.
Separate eggs and add whisked egg yolks. Beat until well combined.
Add coconut and SR flour. Stir to combine.
Add milk and stir to combine.
Beat egg whites until stiff and then fold into mixture until combined.
Pour into bar tin and bake for 50 minutes.
Remove from oven and allow to cool for 10 minutes. Remove cake from tin and allow to cool completely.
To make icing, combine all ingredients and then pour over cooled cake.
Immediately sprinkle toasted coconut flakes over icing to decorate.

Notes

Storing: Stored in an airtight container in a cool, dry place, Coconut Cake should last for a few days – but is best, of course, fresh.

Freezing: Wrap in plastic food wrap and freeze for up to a few months. Thaw in the fridge overnight.

Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

For best results, take the egg and butter out of the fridge about half an hour before you start so they can come down to room temperature. This will allow them to more easily blend with the other ingredients, creating a smooth cake mixture.

Nutrition

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