Moist coconut cakes with coconut ice frosting

Treat yourself.

  • 1 hr 15 mins cooking
  • Makes 8 cakes
  • Print
Moist coconut cake with coconut ice frosting
The pretty pink frosting turns these cute coconut cakes into something right out of a fairy tale. Remember to cool your cakes completely before adding its fluffy topping.
Looking for more coconut dessert recipes?


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/350°F. Grease an 8-hole (1⁄2-cup/125ml) loaf pan; line base and long sides with baking paper, extending the paper 2cm over the sides.
  • 2
    Beat butter, essence and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined after each addition. Transfer mixture to a large bowl. Stir in sifted flour,coconut, sour cream and milk, in two batches. Spoon mixture into pan holes.
  • 3
    Bake cakes for 25 minutes or until a skewer inserted into the centre comes out clean. Leave cakes in pan for 10 minutes before transferring to a wire rack to cool.
  • 4
    Meanwhile, make coconut ice frosting. Stir sifted icing sugar, coconut, egg whiteand 2 tablespoons of water in a medium bowl. Tint with pink colouring;stir until well combined.
  • 5
    Just before serving, spread frosting on cakes


Store uniced cakes in an airtight container for 3 days or freeze, wrapped individually, for up to 3 months. You can make this recipe in a deep 22cm round cake pan. Grease, then line the base of the pan with baking paper. Follow the recipe as directed, then bake for 50 minutes.

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