Recipes: Coconut Cake

The star of this luscious recipe from women’s weekly is definitely the coconut ice frosting. This is a really simple recipe with spectacularly delicious results, perfect as a centre piece for any high tea.


What you need:

  • 125g butter, softened
  • 1/2 tsp coconut essence
  • 1 cup caster sugar
  • 2 eggs
  • 1/2 cup desiccated coconut
  • 1 1/2 cups self-raising flour
  • 1 1/14 cups sour cream
  • 1/3 cup milk

coconut ice frosting

  • 2 cups icing sugar
  • 1 1/3 cups desiccated coconut
  • 2 egg whites, beaten lightly
  • pink food colouring

What you do

  1. Preheat oven to 180˚C. Grease deep 23cm square cake pan; line with baking paper.
  2. Beat butter, essence and sugar in bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in coconut, sifted flour, sour cream and milk, in two batches.
  3. Spread mixture into pan; bake about 40 minutes. Stand cake 5 minutes; turn, top-side up, onto wire rack to cool.
  4. Meanwhile, make coconut ice frosting. Drop alternate spoonfuls of white and pink frosting onto cake; marble over top of cake.
  5. Coconut ice frosting: Sift icing sugar into medium bowl; stir in coconut and egg white. Place half the mixture in small bowl, tint with pink food colouring.

This cake can be stored in an airtight container for up to 1 week.

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