Wednesday, 26 September 2012

Coconut cake recipe and photos

Coconut cake with chocolate buttercream
I'm a little under the weather at the moment but I wanted to share a recipe and some photos with you from a cake I made last week. The photos are working their magic is making me feel better as the cake itself was sooo good and definitely worth remembering!

Organic dessicated coconut - so moist!
As is the way with the best recipes, this was passed to me by a friend and I include a link to her public recipe page as well as copy the recipe below. I urge you to try it if you're a coconut lover as you won't be disappointed.

I filled it with chocolate buttercream icing and also paired it with lime curd for a wedding cake and it tasted spectacular both times but the lime really worked well with the coconut so I'd recommend making a lime based frosting if you're going to attempt this cake.

One slight change worth noting was that I didn't have any coconut milk in the house but I did have some creamed coconut so I mixed half creamed coconut with half full fat milk. This helped get the consistency of the coconut milk and the cake was really moist so I guess either method would work well.

Here's Taras public FB page and the link to her list of recipes. I have copied the recipe below with permission from Tara:
Make sure your butter is nice and fluffy, this ensures a light cake!
Once the ingredients are all added it does start to look a little like porridge...
Done! Baked to perfection if I do so say myself
Lovely fluffy cake filled with dark chocolate buttercream
One word of advice - take your food photos quick or this fate might befall you too...


Coconut Cake
Makes an 8" round cake
baking time 1hr 10min at approx Gas mark 4/180c

  • 2 x large eggs
  • Softened unsalted butter 200g
  • Caster sugar 300g
  • Coconut essence 3/4 tsp
  • Desiccated coconut 120g
  • Self-raising flour 335g
  • Coconut milk 335ml (I used hald creamed cocnut and half full fat milk)

  1. Grease and line an 8" round or 7" square tin.
  2. Beat sugar, butter and coconut essence until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in cocnut and sifted flour, alternating with spoonfuls of coconut milk.
  3. Pour mix into tin and bake in the centre of the oven. Test towards the end of cooking time with a skewer. Cooked when skewer comes out clean. 
  4. Leave to cool in tin for 10 mins before turning out onto a wire rack to cool completely. Store in an air tight container in the fridge for a week of freeze for 2 months.
Massive thanks to Tara for allowing me to share this with you :)

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