Easy Iced Coconut Cake

Easy Iced Coconut Cake


39 people made this

Coconut cake is really popular in our house, it is easy to make and great to eat especially the icing. If in a rush don't process the coconut but it creates a very different style of coconut cake.


Serves: 12 

  • Cake
  • 2 cups (440g) white sugar
  • 185g butter
  • 3 egg yolks
  • 1 cup (250ml) milk
  • 2 1/2 cups (250g) plain flour
  • 2 1/2 teaspoons baking powder
  • 1 cup desiccated coconut
  • 1 teaspoon vanilla essence
  • 3 egg whites, whisked stiff
  • White Icing
  • 6 tablespoons plain flour
  • 1 cup (250ml) milk
  • 1 cup (220g) white sugar
  • 250g butter
  • 1 teaspoon vanilla essence

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Cake: In a large bowl cream together sugar and butter. Add egg yolks then beat well.
  2. Chop the coconut fine in a food processor. Whisk together with flour and baking powder.
  3. Stir the coconut and flour alternately with milk into the creamed mixture; beat well. Stir in vanilla. Lastly fold in whisked egg whites.
  4. Grease and flour either two 22cm cake tins or one 22x33 cake tin. Pour batter into prepared cake tins.
  5. Bake at 180 degrees C for about 30 minutes for 2 cakes or about 45 minutes for the large cake tin. Check with toothpick and by touching lightly in the centre; it should spring back when done.
  6. White Icing: Shake flour and milk in a jar. In a saucepan cook mixture until thick stirring constantly. Cool.
  7. Beat sugar and butter until smooth and fluffy with mixer. Add cooled flour and milk mixture then beat well. Stir in vanilla.

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