Kiwi cake

We love the kiwi topping!

  • 10 mins preparation
  • 40 mins cooking
  • Makes 1 Item
  • Print
This light and fluffy cake made with buttermilk tastes as good as it looks thanks to slices of kiwi on top adding a gorgeous pattern.
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Kiwi cake
  • 125 gram butter, chopped, at room temperature
  • 3/4 cup caster sugar
  • 1 teaspoon coconut essence (optional)
  • 2 eggs
  • 1 1/4 cup self-raising flour, sifted
  • 1/2 cup desiccated coconut
  • 1/3 cup buttermilk
  • 2 gold kiwifruit, skin removed, thinly sliced
  • icing sugar, for dusting


Kiwi cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 20cm round cake pan. Line base and sides with baking paper.
  • 2
    In a small bowl, using an electric mixer, cream butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • 3
    Fold in combined flour and coconut alternately with buttermilk, until combined.
  • 4
    Spoon mixture into prepared pan, smoothing top. Arrange kiwifruit slices over top.
  • 5
    Bake for 35-40 minutes until cake is cooked when tested with a skewer. Cool in pan for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar.


If liked, chop a kiwifruit and blend it into the cake mixture. This cake freezes well.

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