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Easy Iced Coconut Cake
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- Cake: In a large bowl cream together sugar and butter. Add egg yolks then beat well.
- Chop the coconut fine in a food processor. Whisk together with flour and baking powder.
- Stir the coconut and flour alternately with milk into the creamed mixture; beat well. Stir in vanilla. Lastly fold in whisked egg whites.
- Grease and flour either two 22cm cake tins or one 22x33 cake tin. Pour batter into prepared cake tins.
- 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.
- White Icing: Shake flour and milk in a jar. In a saucepan cook mixture until thick stirring constantly. Cool.
- 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
Global Ratings:
(40)
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)