Coconut Cake Recipe | Moist, Fluffy, and Perfect for Teatime Treats
Try this classic coconut cake recipe for a moist, flavourful dessert that’s perfect for tea parties or celebrations. A sweet treat everyone will love!
Ingredients
Cake ingredients
- 225 grams self raising flour
- 4 large eggs
- 175 grams caster sugar
- 50 grams brown sugar
- 225 grams unsalted butter room temperature
- 75 grams desiccated coconut
- 2 tbsp milk
- 1 tsp baking powder
Buttercream Ingredients
- 100 grams soft cream cheese (full fat)
- 50 grams unsalted butter room temperature
- 100 grams icing sugar
- 20 grams desiccated coconut and extra for sprinkling
- 1 tbsp milk add more if the icing is too thick
Instructions
- Pre-heat the oven to 160C in a fan assisted oven (180 C if not a fan assisted oven) and line a cake tin (22cm diameter) with parchment paper.
- In a large mixing bowl, add butter and sugars and beat until light and fluffy.
- Then add the eggs, self raising flour, desiccated coconut and baking powder. Beat until fully combined.
- Then scrape the mixture into the cake tin and bake in the oven for 55 minutes.
- Whilst the cake is backing, you can get on with making the buttercream. Add the cream cheese and butter to a bowl and whisk, then add the, icing sugar, coconut and milk and beat until smooth. If the buttercream is too thick, you can add more milk until you get a consistency you are happy with.
- Once the cake has been baked, let it come to room temperature before adding the buttercream over the top of the cake.
- Then sprinkle some more desiccated coconut over the buttercream.
Video
Notes
- If you want to save time you can put all the ingredients in a food processor and blitz until you get a smooth batter.
- I like to garnish with cake with raspberries, but this is optional.
- If you are not a fan of buttercream, why not try a layer of strawberry or raspberry jam, use 250 grams to cover the top of the cake and sprinkle with some more desiccated coconut.