Recipe

Coconut cake

Beautifully moist and light, this coconut cake with its lovely and sweet frosting is the perfect accompaniment to your afternoon tea or coffee. It's even better when shared with someone you love.

Jun 30, 2011 2:00pm
  • 1 hr 10 mins cooking
  • Serves 20
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Ingredients

Coconut cake
  • 125 gram (4 ounces) butter, softened
  • 1/2 teaspoon coconut extract
  • 1 cup (220g) caster (superfine) sugar
  • 2 eggs
  • 1/2 cup (40g) desiccated coconut
  • 1 1/2 cup (225g) self-raising flour
  • 1 1/4 cup (300g) sour cream
  • 1/3 cup (80ml) milk
  • 2 cup (320g) icing (confectioners') sugar
  • 1 1/3 cup (100g) desiccated coconut
  • 2 egg whites, beaten lightly
  • pink food colouring

Method

Coconut cake
  • 1
    Preheat oven to 180°C/350°F. Grease deep 20cm (8 inch) square cake pan; line with baking paper.
  • 2
    Beat butter, extract and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time.
  • 3
    Transfer mixture to large bowl; stir in coconut, sifted flour, sour cream and milk, in two batches.
  • 4
    Spread mixture into pan; bake about 40 minutes. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    Meanwhile, make coconut ice frosting by sifting icing sugar into medium bowl; stir in coconut and egg white. Place half the mixture in small bowl; tint lightly with pink colouring. Drop alternate spoonfuls of white and pink frosting onto cold cake; spread over top of cake, swirling to create a marbled effect.

Notes

Store in an airtight container, at room temperature, for up to one week. Un-iced cake can be frozen for up to three months.

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