Coconut Cake
This Coconut Cake recipe boasts a full on coconut flavor and luscious chocolate buttercream frosting that is like a Bounty bar in cake form. A true tropical delight, offering a burst of coconut flavors and a moist, fluffy texture.
Servings 16
Calories 339kcal
Ingredients
Cake
- 150 grams / 5.3 ounces butter room temperature
- 250 grams / 1 ¼ cups superfine/caster sugar
- 165 grams / 3 large eggs room temperature and separated
- 200 grams / 1 cup - 2 tablespoons coconut milk
- 200 grams / 2 cups desiccated coconut
- 240 grams / 1 ½ cups plain flour
- 3 grams / ½ teaspoon baking soda
- 6 grams / 1 ½ teaspoons baking powder
- ¼ teaspoon sea salt
Frosting
- 370 grams / 3 cups + 3 tablespoons confectioner’s/icing sugar
- 73 grams / ⅔ cup cocoa powder
- 45 grams / 3 tablespoons hot water
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- 180 grams / 6.3 ounces butter softened
Instructions
Cake
- Preheat the oven to 180ºC/350F and greaseproof a large cake tin with butter and lightly sprinkle with flour to coat the inside of the tin.
- Place the butter and sugar into a bowl and beat on medium until pale and well combined, approximately 3 minutes.
- Add in one egg yolk and whip until well combined, a further 1 minute, repeat with each egg yolk until fully combined.
- Add the coconut milk and desiccated coconut, and beat until combined.
- Sift the flour, baking powder, baking soda and salt into the bowl and beat on low until just combined.
- In a separate bowl, whip the egg whites until soft peaks form.
- Add half the cake batter to the whipped egg whites and gently fold the until it is a smooth mixture and fully incorporated, continue with the remaining coconut mixture until the cake is nicely combine and smooth.
- Spoon into the prepared cake tin and tap a few times to release any air bubbles.
- Place in the oven and bake for 30 minutes until golden or a skewer comes out clean.
- Remove and allow to cool for 10 minutes before turning out onto a cooling rack. Set aside to cool completely.
Frosting
- Place ⅓ of the confectioner’s sugar and cocoa powder into a bowl and stir together.
- Pour in the boiling water and stir together.
- Add the remaining sugar, salt, vanilla extract and butter and beat with an electric mixer on medium until fluffy and smooth.
- Spoon ⅔’s of the frosting onto the top of your cake and smooth out.
- Place the remaining ⅓ of the frosting into a piping bag and pipe a border around the edge of your cake. You can alternatively smear the entire frosting over the cake.
- Top with a little sifted cocoa powder and sprinkle over.
- Slice up and serve.
- Dig in!
Notes
- Desiccated coconut: Desiccated coconut is finer and adds a nice texture. You could substitute with shredded coconut, if you prefer.
- Cocoa Powder: The star ingredient in the frosting, you’ll want a nice high quality cocoa powder for a truly chocolate packed flavor. It is not recommended substituting melted chocolate in equal measure here.
- You can replace the coconut milk with regular milk: While it's best to use coconut milk for an full coconut flavor, you can substitute it with regular milk, if needed. However, this may slightly alter the taste and texture of the cake.
- Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin or round spring form tin that is 20 cm or 8 inches would also work.
- Keeping the cake: When stored properly in an airtight container, this cake can stay fresh for up to 3-4 days at room temperature. However, if you want it to last longer, refrigerating it will extend its shelf life.
Nutrition
Calories: 339kcal