By GoodtoKnow coconut cake
Coconut Cake
8 steps
Prep:25minCook:30min
Desc:
Coconut cake is a moist and fluffy dessert layered with white frosting and coconut flakes for its delicious taste
Nutrition facts (per portion):
Calories 506 Kcal 25%
Sugar 20 g 22%
Fat 39 g 56%
Protein 6 g 12%
Carbohydrates 33 g 13%
Tips to note:
The coconut sponge cake can be made a day in advance but it’s best to assemble the cake on the day of serving to make sure the coconut cream frosting stay as fresh as possible.
For another kick of coconut flavour swap the milk in this recipe for coconut milk instead.
Updated at: Thu, 17 Aug 2023 02:37:12 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
29
High
Nutrition per serving
Calories650.6 kcal (33%)
Total Fat48.2 g (69%)
Carbs45.8 g (18%)
Sugars26.5 g (29%)
Protein5.3 g (11%)
Sodium312.5 mg (16%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.
Step 2
Place the butter and sugar in a large mixing bowl and beat together with an electric whisk or with a wooden spoon until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.
Step 3
Sift over the flour and fold in gently, using a metal spoon. Fold in the coconut and milk to give a soft dropping consistency. Divide the mixture between the prepared tins and gently level the surface using the back of a spoon.
Step 4
Bake for 25-30 mins until risen, golden and springy to the touch. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.
Step 5
To make the coconut cream frosting, place both creams in a large bowl and whisk together with an electric whisk until stiffly peaking. The mixture should form a trail once you remove the whisk from the bowl, similar to a meringue mix texture.
Step 6
To assemble, slice each sponge in half horizontally and sandwich all the layers back together with one-quarter of the coconut cream. Make sure the cakes are completely cool before adding any frosting or filling as warm cake will make the frosting melt and curdle. Spread two-thirds of the remaining cream over the top and sides of the cake.
Step 7
To finish the cake, add any remaining cream to the top of the cake and then gently press the coconut onto the sides and top of the cake.
Step 8
If you have any fruits or chocolates, feel free to use them as decorations to make the cake look and taste more appetising.
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