Coconut cake recipes
Our top 3 of 12 Coconut cake recipes
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Coconut Loaf Cake
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Raspberry and Coconut Cakes
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Bottlegreen Lemongrass, Ginger & Coconut Cake
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Recent recipes
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View all 12 variations
Tips
Keeps very well for a few days wrapped in foil in an airtight tin. You can also freeze slices in a plastic bag and then pop them in the toaster straight from the freezer for an easy breakfast alternative to toast. Just double the quantity of the ingredients for a standard loaf tin (approx 1KG capacity) and allow 50 minutes to an hour in the oven. Make some pineapple curd to spread on it, it's a delicious combination, both plain and toasted.
Ingredients
- 160 g Plain flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- 100 g Caster sugar (normal or golden)
- 75 g Desiccated coconut (unsweetened)
- 150 ml Milk (any kind)
- 1 Egg
- A few drops Vanilla Extract
- 35 g Unsalted butter
Method
- Pre-heat oven to 180C. Melt the butter in a small saucepan or in a cup in the microwave and leave to cool slightly.
- Sift the flour, cinnamon and baking powder into a bowl and add the sugar and coconut.
- In a jug, whisk together the egg, milk and vanilla extract with a fork, then pour into the dry ingredients and mix well to combine. Add the melted butter and stir until smooth.
- Grease the insides of a small loaf tin (approx ½ KG capacity, approx 16cm X 10 cm, 7cm deep). The easiest way to do this is to wipe a pastry brush around the insides of the saucepan (or cup) that you used to melt the butter in – it’s just the right amount. Then place a piece of baking parchment in the base of the tin. Transfer the mixture to the tin and bake for about 45-50 minutes, until an inserted skewer comes out clean.
- Remove from the oven and leave in the tin for 5 minutes before turning out and removing the paper.
- Slice to serve, either warm, cold or toasted.
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Ingredients
- 125g Unsalted butter
- 25g Ground Almonds
- 75g Desiccated Coconut
- 275g Sifted Icing Sugar
- 75g Plain Flour
- 5 large eggs
- ½tsp Baking Powder
- 100g Raspberries
Method
- Preheat the oven to 180oc/gas 4.
- Line a muffin tray with 12 muffin cases.
- In a bowl mix all the ingredients except the raspberries until smooth.
- Spoon into the muffin cases and divide the raspberries among the cakes, pressing them lightly onto the surface.
- Bake for 15 mins. Cakes should be golden and springy.
- Remove from oven and cool slightly before removing from the tray. Serve warm or cold.
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Add commentIngredients
- 175g (6oz) butter (at room temperature), plus extra for greasing
- 175g (6oz) caster sugar
- 3 large eggs
- 175g (6oz) self-raising flour
- 50g (2oz) desiccated coconut
- 6 tbsp bottlegreen ginger & lemongrass cordial
- 50g (2oz) icing sugar
- 50g (2oz) stem ginger in syrup, drained and thinly sliced
- Fine strips of lemon zest
Method
- 1 Preheat the oven to 180°C, fan oven 160°C, Gas Mark 4. Butter a 1.2 lire (2 pint) capacity non-stick ring cake tin or a 20cm (8 inch) round cake tin.
- 2 Using a hand-held electric mixer, beat the butter and sugar together until light and creamy – this will take about 5 minutes. Beat in the eggs, one at a time, whisking well between each addition.
- 3 Fold in the flour using a large metal spoon. Do this very lightly, without beating, to keep the air in the mixture. Add the coconut, then gently stir in 2 tbsp of the bottlegreen ginger & lemongrass cordial.
- 4 Spoon the mixture into the cake tin, levelling the surface. Bake on the middle shelf of the oven for about 45 minutes, or until the cake is risen and golden. Test with a fine skewer pierced into the centre of the cake to check that it is done – the skewer should come out clean. Bake for a little longer, if necessary.
- 5 Cool the cake for a few minutes, then turn it out onto a wire rack. Dilute the remaining cordial with 4 tbsp just-boiled water. Spoon this slowly and evenly over the top of the cake, allowing it to soak in. Leave the cake to cool completely.
- 6 To decorate, mix the icing sugar with a little cold water to make a thin icing. Drizzle this over the cake. Arrange the sliced ginger on top with the lemon rind, then serve.
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