Toasted Coconut Cake

My daughter loves coconut. In all its forms.  She has nagged me for weeks to make this cake for her, so here it is.

Toasting the coconut brings out the flavour and gives a lovely nuttiness to this delicate sponge. Use a dry pan to toast the coconut and watch it carefully because it toasts quickly and needs to be taken out of the pan as soon as it starts turning brown, the heat of the pan, even when it’s off the heat, can burn the coconut. I’ve toasted some larger flakes of coconut too to add a bit of texture to the top.

I love to fill this cake with lemon buttercream every now and again to mix things up, the flavours really compliment each other well. Add the zest of a lemon to this below buttercream for a lemon alternative.

6 eggs

500ml sugar

125ml toasted coconut ( and 375ml for decorating)

750ml flour

20ml baking powder

500ml coconut milk

250g butter

C955E652-B4EE-4988-BF0C-4181EE45BA9C

Preheat oven to 180ºC. Line and grease three 20cm round cake tins

Cream eggs and sugar until thick and pale.

IMG_3006

Heat coconut milk and butter until butter is melted. Do not boil.

5DA2FC1B-DBBC-4C19-808A-6ECBEF4133F6

Sift flour and baking powder. Add the toasted coconut.

286B14B1-32A8-4AAF-9542-E71A452AB91C

Turn the mixer to the lowest setting and add flour and milk to egg mixture.

Divide batter between the cake tins.

Bake for 25 minutes or until a cake tester comes out clean.

Remove the cakes from the tins immediately and cool on wire cooling racks completely.

4FAB37F3-EFA7-4740-9139-96CCE325CEC0

Cream 200g butter and 400g icing sugar. Add enough coconut milk to make a spreadable buttercream.

Stack the layers of cake on top of each other, filling each layer with buttercream as you stack them.

Cover the edge of the cake with buttercream.

Place the remaining toasted coconut onto a baking tray and spread it out evenly.

1C72972A-5774-44B0-9CF1-DD5E60021F04

holding the cake, one hand on the base and one hand on the top, roll the edges of the cake in the coconut to cover the sides of the cake.

5F84F87D-1A0C-4894-B04E-A6E04D3CCF14

Move the cake to a cake stand or plate and cover the top of the cake in the remaining buttercream and coconut.

5C97808A-4373-49E5-B2C2-4B258DDED43F

Toasted Coconut Cake

  • 6 eggs
  • 500ml sugar
  • 125ml toasted coconut ( and 375ml for decorating)
  • 750ml flour
  • 20ml baking powder
  • 500ml coconut milk
  • 250g butter
  1. Preheat oven to 180ºC. Line and grease three 20cm round cake tins
  2. Cream eggs and sugar until thick and pale.
  3. Heat coconut milk and butter until butter is melted. Do not boil.
  4. Sift flour and baking powder. Add the toasted coconut.
  5. Turn the mixer to the lowest setting and add flour and milk to egg mixture.
  6. Divide batter between the cake tins.
  7. Bake for 25 minutes or until a cake tester comes out clean.
  8. Remove the cakes from the tins immediately and cool on wire cooling racks completely.
  9. Cream 200g butter and 400g icing sugar. Add enough coconut milk to make a spreadable buttercream.
  10. Stack the layers of cake on top of each other, filling each layer with buttercream as you stack them.
  11. Cover the edge of the cake with buttercream.
  12. Place the remaining toasted coconut onto a baking tray and spread it out evenly.
  13. holding the cake, one hand on the base and one hand on the top, roll the edges of the cake in the coconut to cover the sides of the cake.
  14. Move the cake to a cake stand or plate and cover the top of the cake in the remaining buttercream and coconut.

FFC9D7A9-AE24-4B75-AEFD-65F3C8E79F1B

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s