Tuesday, 22 January 2013

Coconut cake with coconut frosting

I absolutely love coconut, so the sound of a coconut cake is just perfect!! The only ingredient I had to especially buy for this cake was the coconut milk, but cakes like these are worth a special trip to the shop!



  • Skill level: Easy
  • Serves: 6-7
  • Prep time: 1 hour (including time to cool)
  • Cooking time: 20-25 mins
What you will need:

For the cake

150ml coconut milk
50g desiccated coconut
225g butter, softened
225g caster sugar
4 eggs
1 tsp vanilla extract
200g plain flour, sifted
2 tsp baking powder

For the frosting

50g desiccated coconut
50ml coconut milk
200g butter, softened
200g icing sugar, sifted
2 tbsp raspberry jam

How to make:

1) In a small saucepan, place the coconut milk and dessicated coconut, and gently bring to just about a boil, then remove from heat and leave to cool for 20 minutes

2) Cream together the butter and sugar in a bowl with an electric whisk until light and fluffy (around 3-4 minutes)

3) Beat in an egg at a time, then add the coconut milk and dessicated coconut that has cooled

4) Fold through the flour and baking powder, then divide the mixture equally between 3 x 18cm cake tins, or I used 2 x 23cm cake tins, which I greased and lined with baking paper

5) Bake in the oven at 180 degrees Celsius for 20-25 mins or until a tooth pick comes out clean, then leave to cool

6) Meanwhile make the frosting by placing 30g of the desiccated coconut in a saucepac with the coconut milk, and gently bring to just a boil, then remove from the heat and leave to cool for 20 minutes

7) In a bowl, whisk the butter until light and creamy (around 2 minutes), then bring the speed of the whisk to lowest setting, and beat in the icing sugar, for around 2 minutes. Then beat in the coconut milk and dessicated coconut mixture and leave in the fridge to chill for 30 minutes

8) When the cakes are completely cooled, place the raspberry jam on one layer, followed by a layer of frosting. Place the other cake layer ontop, and cover the top and sides of the cake with the frosting. Sprinkle the remaining dessicated coconut over the top 






This cake tastes beautiful mashAllah! It is spongy, coconuty, deliciousy and just amazing-y! lol. If you love coconut, then do not miss out!! Enjoy :)

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