Easy Iced Coconut Cake

    1 hour

    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.

    40 people made this

    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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    Reviews and Ratings
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    Reviews in English (34)


    I was really excited to try this cake for my husbands birthday, because him and his family really loves coconut, and with all the great reviews, I thought it was a winner. Well, I was so disappointed. After following the recipe exactly, I had a well, beautiful, but tasteless cake. I had bought a store mix cake for backup, and I'm glad I did. My mother-in-law made me let her taste it, and she agreed it was a nice presentation, and said it was moist, but no taste whatsoever. I recommend if you like coconut flavor, perhaps use more coconut, and coconut milk.  -  12 Mar 2002  (Review from Allrecipes USA and Canada)


    This cake is very good after some changes. My first cake was stodgy and lacked salt. I made it again, this time using coconut milk (thanks to another reviewer's suggestion)in place of milk. I also added one half teasp. of salt to the flour mix. Then I used dessicated coconut in place of the soggy stuff. The result was a delicious coconut cake, very moist and delightfully gooey. Next time I will use margarine instead of butter as the butter made it a bit rich. Well work making again with the changes.  -  09 Apr 2006  (Review from Allrecipes USA and Canada)


    Very rich and yummy. It definitely needs some salt--I added 1/2 tsp. to the flour mixture. I also made it with canned coconut milk for extra flavor. Coconut milk for the frosting too: add enough milk or cream to whatever is left from the can of coconut milk used in the cake to make one cup liquid.  -  27 Nov 2001  (Review from Allrecipes USA and Canada)