Julie Goodwin’s moist coconut milk cake delivers a gloriously crunchy topping over a soft, tender cake. It’s simple to make and impossible to resist!
“I seem to do more baking in the cooler months. I think it’s a hibernation thing; if I’m hunkering down into my cosy house, I want it to be with cake. And better yet, with this combination of cake, and crumble! Delicious.” – Julie Goodwin
Looking for more bakes from Julie Goodwin?
Ingredients
Method
Preheat the oven to 170°C fan-forced. Grease and line a 20cm cake pan.
In an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat again.
Stir in the coconut, then add half the flour and half the coconut milk and stir through gently. Repeat with the remaining flour and coconut milk.
Spread the batter into the prepared cake pan, smoothing the top.
STREUSEL TOPPING: In a medium bowl, mix the dry ingredients together then stir in the butter until well combined. Use your hands to scrunch the mixture into pieces that hold together and then scatter over the top of the cake.
Bake for 35 minutes or until golden and springy to touch, and a skewer inserted into the centre of the cake comes out clean.
Stand the cake for 15 minutes then turn out of the pan by inverting onto a plate then inverting again onto a wire rack to cool.
Serve slices of coconut streusel cake with thick cream, if desired.
Where can I buy moist coconut flakes?
Moist coconut flakes are available in the baking section of supermarkets. They add beautiful richness and texture to the coconut cake and streusel topping.
What to serve with coconut cake
For an indulgent dessert, serve the coconut streusel cake with thick cream. Although, it is also delightful on its own!
