Coconut Cake

How to Make Coconut Cake

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Grease and line the bases of two 20 cm sandwich tins.

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2. Whisk the flour, baking powder and salt together in a bowl.

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3. Beat the 170 g of butter and the caster sugar together for 4 minutes until pale and fluffy. Beat in the eggs one at a time, then the 1 teaspoon of vanilla.

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4. Fold in the flour mixture in 3 batches, alternating with the 240 ml of coconut milk, and mix just until combined. Fold in the desiccated coconut.

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5. Divide the batter between the tins, level the tops and bake for 25 to 30 minutes until golden and a skewer comes out clean.

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6. Stir the syrup until the sugar dissolves. Cool the cakes in their tins for 10 minutes, turn them out, and brush the tops with the syrup. Leave the layers to cool completely on a wire rack, which takes about 1 hour.

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7. For the frosting, beat the cream cheese and the 115 g of butter until smooth. Gradually beat in the icing sugar, then the vanilla and the 2 tablespoons of coconut milk, until light and fluffy.

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8. Spread a third of the frosting over one layer, top with the second layer, and cover the top and sides with the rest. Press the flaked coconut over the cake and chill for 30 minutes to set before slicing.

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Tips for Making Coconut Cake

• Stir the tin of coconut milk before you measure it. The thick cream rises to the top, and the batter needs the two mixed together.
• Cool the cakes completely before frosting. A warm cake melts the cream cheese frosting and it slides off the sides.
• Chill the frosted cake briefly before slicing. The frosting sets and gives clean slices, and the flavours settle.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.

What to Serve with Coconut Cake

• A cup of tea
• Fresh pineapple
• Strong coffee

Storing & Reheating Coconut Cake

Keeps covered in the fridge for up to 4 days; let it stand at room temperature for 30 minutes before serving. Unfrosted layers can be frozen for up to 2 months.

Coconut Cake FAQ: Common Questions

Coconut Cake Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.