Moist coconut cake with coconut ice frosting

The pretty pink frosting turns this coconut cake into something right out of a fairy tale. Remember to cool your cake completely before adding its fluffy topping.

  • 1 hr cooking
  • Serves 10
  • Print
Moist coconut cake with coconut ice frosting


Moist coconut cake
  • 125 gram butter, softened
  • 1/2 teaspoon coconut essence
  • 1 cup caster sugar
  • 2 eggs
  • 1/2 cup (40g) desiccated coconut
  • 1 1/2 cup self-raising flour
  • 250 gram extra-light sour cream
  • 1/3 cup (80ml) milk
Coconut ice frosting
  • 2 cup (320g) icing sugar
  • 1 1/3 cup (110g) desiccated coconut
  • 2 egg whites, lightly beaten
  • 1 tablespoon water
  • pink food colouring


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
  • 2
    Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
  • 3
    Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.
  • 4
    Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.
  • 5
    Meanwhile, to make coconut ice frosting; combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.
  • 6
    Top cold cake with coconut ice frosting.

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