Coconut Cake

Coconut Cake


122 people made this

About this recipe: This cake is 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! Serve with coffee or tea.


Serves: 12 

  • 250g plain flour
  • 200g (8oz) flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 400g caster sugar
  • 75g (3oz) butter
  • 250g butter
  • 75g (3oz) sugar
  • 5 eggs
  • 50g (2oz) desiccated coconut
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon grated lime zest
  • 225ml buttermilk
  • 1 egg
  • 75g desiccated coconut
  • 125ml milk
  • 1 teaspoon vanilla extract

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

  1. Preheat oven to 180 C. Grease and flour a 25cm ring cake tin. Mix flour, baking powder and salt together and set aside.
  2. Sift flour, salt and baking powder together into a bowl.
  3. 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.
  4. Rub in the butter until mixture looks like fine breadcrumbs. Add sugar, coconut and lime zest. Beat egg and add most of the milk and vanilla.
  5. Bake in the preheated oven for 1 hour or until a skewer inserted into the cake comes out clean.
  6. Make a well in centre of flour mixture. Add liquid and mix well to form a stiff cosistency, adding more milk if necessary.
  7. Place in a greased 15cm (6 inch) cake tin and bake at 180 C /gas mark 4 for 40 minutes, or until a knife inserted in the middle comes out clean.
  8. Remove cake from tin and cool on wire rack.

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