Creamy coconut cake


Recipe may contain gluten, peanuts, tree nuts, milk and sesame.

This is our most coconutty cake yet. Condensed coconut milk, coconut cream and desiccated coconut come together in this special treat. It’s the perfect make-ahead cake as it actually needs time overnight to soak up all the liquids which is why it’s so creamy and moist.

10 Ingredients

  • 175g butter

  • 1/3 cup caster sugar

  • 320g can sweetened condensed coconut milk

  • 3 eggs

  • 225g (1 1/2 cups) self-raising flour

  • 1/4 cup desiccated coconut

  • 400ml can coconut cream

  • Coconut flakes, to decorate
  • Coconut icing

  • 125g unsalted butter, softened

  • 250g (2 cups) pure icing sugar

4 Method Steps

  • Step 1

    Preheat oven to 180C/170C fan forced. Grease and line a 6.5cm-deep, 10cm x 20cm loaf pan with baking paper.

  • Step 2

    Place butter

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (175g butter), sugar (1/3 cup caster sugar) and half the can of condensed milk (320g can sweetened condensed coconut milk) into the bowl of an electric mixer fitted with a whisk or paddle attachment and beat until pale and creamy. Add eggs (3 eggs), flour (225g (1 1/2 cups) self-raising flour) and desiccated coconut (1/4 cup desiccated coconut) and 1 cup of coconut cream (400ml can coconut cream) (reserve 3 tbsp of remaining coconut cream for icing). Beat mixture at low speed to combine. Increase speed and beat for 60 seconds. Spoon mixture into prepared pan. Bake for 65-70 minutes or until a skewer inserted into centre of cake comes out clean. Set aside for 10 minutes.

  • Step 3

    Combine remaining condensed milk and remaining coconut cream in a bowl. Use a skewer to poke holes into the top of the cake. Pour over condensed milk mixture. Set aside to cool completely before refrigerating overnight.

  • Step 4

    For the icing, use electric beaters to beat butter (125g unsalted butter, softened) until pale. Add icing sugar (250g (2 cups) pure icing sugar) and reserved 3 tbsp coconut cream. Beat until light and fluffy. Remove the cake from the pan and place on a serving plate. Spread with icing and sprinkle with coconut flakes.

Tell us what you think of this recipe!

Recipe Notes

This cake requires overnight refrigeration.

Source link

0/5 (0 Reviews)

Raspberry and white chocolate tray cake

Chicken a la king