Coconut Cake

March 18, 2018

So a few days ago I was craving something sweet, as one does, and I realised I hadn't made a cake in ages, and then this happened! Coconut cake with coconut cream icing,...this. was. bliss! I mentioned a few of the hacks I used while making this cake but I'll mention a few of them here too. 


Because I decided to make this cake very last minute, I wasn't really in the mood to get into my car and shop for ingredients, so I decided that if the main ingredients weren't within a two meter distance, I wouldn't make it (we all get lazy, it's a real thing). The first thing I noticed, was that I didn't have any coconut cream-this was seriously the main ingredient and without it, I would surely have to fold (pun intended ;)). I saw we had coconut milk (which is has a thinner density to coconut cream) and heavy whipped cream, this is where the DIY started. I used 120ml of each (to get the right amount for my recipe) and whisked them together, and voila, coconut cream in an instant. It worked perfectly well in the recipe, you couldn't even tell the difference. I also used a whisk to "sieve" my dry ingredients, this does the same thing a sieve would do without having to go through the effort of getting two bowls and a sieve, and it saves time as well as washing up. 


Sorry I was so delayed in posting this recipe but here it is, along with all my hacks and tweaks, I hope you love it!


Recipe: Coconut Cake



  • 1 1/2 cups of flour

  • 1 1/2 tsp. baking powder

  • 1/4 tsp. salt

  • 1/2 cup butter, softened

  • 1 1/4 cups castor sugar

  • Zest of one orange

  • 3 large eggs

  • 1 vanilla pod

  • 120ml whipping cream

  • 120ml coconut milk

  • 1 1/2 cups desiccated coconut


Recipe for the coconut glaze


  • 3/4 cup icing sugar 

  • 1 vanilla pod

  • 1/2 cup desiccated coconut

  • 2 tbsp. of the coconut cream


Cake method:


  • Set oven to 180 degrees C and spray cook a loaf tin, with a piece of baking/parchment paper on the base of the tin and allow it to be long enough to come up to the edges. This makes it easier to remove when the tin and the loaf is fresh out the oven and very hot. 

  • Whisk/sieve together the baking powder, flour and salt. 

  • Whisk together in a mixer, the sugar and butter, after the mixture becomes light and fluffy add the zest. 

  • Once it's all combined,  scrape down the edges, and add the eggs one by one. 

  • Then add the vanilla pod. 

  • Finally add the flour mixture, in three sections, and alternate with the coconut cream (whipping cream and coconut milk)

  • Finally, fold in the desiccated coconut. 

  • Now add the batter to the prepared loaf tin, and bake for about 45-60 minutes. If the top browns too quickly then you can put some baking paper on top. 

For the glaze:

  • Whisk together the coconut cream, and sugar.

  • Keep adding the coconut cream until you get to a pourable consistency. 

  • The glaze will take about 25 minutes to set.





















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