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Coconut cake with coconut frosting

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Ingredients

For the cake
  • 150ml coconut milk
  • 50g desiccated coconut
  • 225g butter, softened
  • 225g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 200g plain flour, sifted
  • 2 tspg powder
For the frosting
  • 50g desiccated coconut
  • 50ml coconut milk
  • 200g butter, softened
  • 200gg sugar, sifted
  • 2 tbsp raspberry jam
Cuisine:
  • Serving
    Serves 6
  • Skill Level
    Easy

Directions

I absolutely love coconut, so the sound of a coconut cake is just perfect!! The only ingredient I had to especially buy for this cake was the coconut milk, but cakes like these are worth a special trip to the shop!
  1. In a small saucepan, place the coconut milk and dessicated coconut, and gently bring to just about a boil, then remove from heat and leave to cool for 20 minutes
  2. Cream together the butter and sugar in a bowl with an electric whisk until light and fluffy (around 3-4 minutes)
  3. Beat in an egg at a time, then add the coconut milk and dessicated coconut that has cooled
  4. Fold through the flour and baking powder, then divide the mixture equally between 3 x 18cm cake tins, or I used 2 x 23cm cake tins, which I greased and lined with baking paper
  5. Bake in the oven at 180 degrees Celsius for 20-25 mins or until a tooth pick comes out clean, then leave to cool
  6. Meanwhile make the frosting by placing 3/4 of the desiccated coconut in a saucepan with the coconut milk, and gently bring to just a boil, then remove from the heat and leave to cool for 20 minutes
  7. In a bowl, whisk the butter until light and creamy (around 2 minutes), then bring the speed of the whisk to lowest setting, and beat in the icing sugar, for around 2 minutes. Then beat in the coconut milk and dessicated coconut mixture and leave in the fridge to chill for 30 minutes
  8. When the cakes are completely cooled, place the raspberry jam on one layer, followed by a layer of frosting. Place the other cake layer ontop, and cover the top and sides of the cake with the frosting. Sprinkle the remaining dessicated coconut over the top 

This cake tastes beautiful mashAllah! It is spongy, coconuty, deliciousy and just amazing-y! lol. If you love coconut, then do not miss out!! Enjoy :)

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