Coconut Cake

    Coconut Cake

    (165)
    1hr15min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global ratings:
    (165)

    Reviews in English (146)

    by
    161

    A great, moist coconut cake, it made a big hit at work. I read member comments and modified the original by reducing sugar to 1 1/2 cups, and also added a box of vanilla instant pudding, 1 tspn of vanilla extract (in addition to the coconut), 1 tspn of baking soda, and a small can of (drained) crushed pineapple. It was done in 50 minutes, and came out of the pan perfectly. I glazed it with warmed (microwaved) cream cheese packaged icing, then topped it with coconut flakes. Yummy!  -  14 Nov 2007  (Review from Allrecipes US | Canada)

    by
    122

    I hate coconut, but I wanted to make this cake for a friend. I am puzzled by the reviews that said they had a hard time getting cake out of pan? The one seasoned baker said the cake needed soda. Why did the majority of the cakes turn out perfectly (mine included)? Did they use buttermilk that was lowfat? Coconut not mixed in well? (I added mine to the flour mixture). Sugar and butter not mixed long enough??? According to my friend and my family, it came out moist and wonderful. Anyone have an idea?  -  06 Feb 2007  (Review from Allrecipes US | Canada)

    by
    83

    I think that this recipe has the potential to be really great but its missing something. I bake all the time and I was very sad when my cake didn't rise. It was very packy and like others the top cooked first and it was hard to get out of the pan and had this greasy texture to it. After searching high and low for a coconut cake and consulting with other baking friends I think that baking soda is what is missing. Will try again in the future.  -  06 Mar 2006  (Review from Allrecipes US | Canada)

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