Coconut cake

Coconut cake




  • 125g unsalted butter
  • 1 cup caster sugar
  • 1 teaspoon coconut essence
  • 2 eggs
  • 1 cup coconut
  • 1 ½ cups self-raising flour
  • 300g (light) sour cream
  • ¼ cup milk



  • 1 cup icing sugar
  • 1 cup coconut
  • 1 tablespoon butter, softened
  • 2 tablespoons milk
  • Pink food colouring (optional)


Preheat the oven to 180°C. Butter the base of a deep 20cm round cake pan (mine is 21cm). Cream the butter, sugar and coconut essence together using an electric mixer. Add the eggs one at a time, beat until combined. Add the coconut, self-raising flour, sour cream and milk and beat on a low speed until combined.

Pour the mixture into prepared pan and bake for 50 minutes to 1 hour until a skewer inserted into the centre of the cake comes out clean.

Cool in pan for 15 minutes and then turn onto a wire rack to cool completely.

To prepare icing, combine icing sugar, coconut, butter and milk in a bowl. Mix well until all combined. If the mixture is too dry, add some more milk. Then add pink food colouring to ‘taste’.

Spread icing on cold cake. Lovely with a cup of tea.


  • This is a beautiful rich, moist cake. My daughter insisted on quite bright pink icing—she added enough to get scarlet!
  • Recipe created by Melissa Hughes for Kidspot.



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