Coconut Cake

Coconut Cake

The thing about me and baking is that I don’t really like cake. Sure, every now and again I could go for a slice, and there’s a couple of flavour combos I can get behind, but generally… not my thing. I guess it starts with the absence of much of a sweet tooth, then it develops into a texture thing… too soft, too dense. Where’s the crunch, cake? How about the chew? Why u so fluffy, cake? Anyway, occasionally I get the urge to  dust off the cooling rack and plug in my mixer. Today was one of those days.

It’s been my first Saturday off in quite a few, and after a lie in, eggs on toast for breakfast and a coffee al fresco at my local shop, I felt the urge to fasten my apron and reach for my whisk. I wanted something a little different from the usual suspects, the sunshine meant I wanted light and fluffy, tart and fresh, so I set to work adapting a few recipes I’d collected over the years and viola…! Made in the gentle sunlight of my kitchen, to the sound of Rafa Nadal in the French Open, here comes the Coconut Cake. 

Coconut Cake
Serves 8
The lightest, softest sponge with a hint of tropical flavour - perfect for summertime.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For the Cake
  1. 350g Plain Flour
  2. 1 tbsp Baking Powder
  3. ½ tsp Table Salt
  4. 300g Golden Caster Sugar
  5. 155g Unsalted Butter
  6. 60ml Vegetable Oil
  7. 300ml Coconut Milk (well mixed)
  8. 2 Egg Yolks
  9. 6 Egg Whites
  10. 1 tsp Lemon Juice
  11. ½ tsp Vanilla Extract
  12. ⅛ tsp Cream of Tartar
For the Icing
  1. 150g Unsalted Butter
  2. 360g (2 Packets) Cream Cheese
  3. 400g Icing Sugar
  4. ½ tsp Vanilla Extract
  5. 75g Desiccated Coconut
Instructions
  1. Preheat your oven to 180°C and line the bottoms of two round, deep cake tins with parchment paper. I used a loose bottomed tin by Delia Smith for Lakeland. Butter the parchment paper and set aside for later.
  2. In a large bowl, mix the flour, baking powder and salt together. Set aside.
  3. In another large bowl, beat together the butter, sugar and vegetable oil until smooth. I used my KitchenAid mixer with a paddle attachment to make short work of this, but it's possible by hand too.
  4. Mix in the lemon juice and vanilla extract, and then add the egg yolks one by one until combined.
  5. With the mixer on a medium setting, add one third of the flour mixture followed by half of the coconut milk. Once combined, add a second third of the flour and the last half of the coconut milk. Finally, add the last third of the flour mixture and beat until the batter is smooth.
  6. In a clean bowl, whisk your six egg whites and cream of tartar until they stiffen and form soft peaks. Fold the egg whites into the cake batter mixture half at a time, until just combined - be careful, overmixing will deflate them.
  7. Spoon your mix into your two tins until each one holds about 2 inches of mixture. Shake your tin to flatten the top and place both tins on the middle shelf of your oven. Close the door and set the timer for 24 minutes. Do not open the door until the timer beeps.
  8. Test your cakes with a skewer or fork - if it comes out clean, remove the cakes from the oven and leave them to cool in the tin for 5 minutes before running a knife around the outside edge and turning them out onto a wire cooling rack. If the skewer doesn't come out clean, put them back into the oven for five minutes at a time, checking with the skewer after each five minutes passes.
  9. While the cakes are cooling, beat together the butter, cream cheese, vanilla extract and sugar for the icing. Refrigerate the icing until the cakes are at room temperature.
  10. Using a palette knife, spread icing on top of one of your cakes, then place the other cake on top to make a sandwich. Ice the top of the sandwich in whatever fashion you like - I take the rustic approach and just smear it on - then shake over the desiccated coconut to finish.
Notes
  1. Oven temperatures vary so if your cake doesn't bake as fast as mine did, the important thing is not to panic. Take your time and keep testing it with the skewer - it'll be worth the wait.
whip until fluffy http://whipuntilfluffy.com/
Baking a cake always brings a mix of emotions for me. It starts off therapeutic: the whir of the machine, the crack of eggs, the splash of milk. But very quickly it gets stressful. The cake mix goes in, the timer goes off and suddenly my patience is no where to be seen and no matter how many hours I have to while away, I’m slathering too thin icing onto too hot cake simply because I can’t find it in me to Just. Wait. I’m trying though, honestly, today I really tried.

So, with the benefit of hindsight readers, I urge you to take your time with this one. Give it some love and care and attention. The Coconut Cake is a simple being, but done right, it’s a thing of beauty.

  • Louise

    This looks delicious, I love coconut 🙂 Might have to get my pinny on this weekend too, thanks for the inspiration Lil!

  • I can never say no to cake and this looks gorgeous!

    Maria xxx

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