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Coconut cake

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Preparation time: 25 minutes Total cooking time: 1 hour 

250 g (8 oz) self-raising flour

45 g (IV2 oz) desiccated

coconut 220 g (7 oz) caster sugar

60 g (2 oz) ground almonds

250 ml (8 fl oz) buttermilk 2 eggs

Coconut cake

1 teaspoon vanilla essence 150 g (5 oz) butter, melted

1 Preheat the oven to moderate 180°C (350°F/Gas 4). Brush a deep 20 cm (8 inch) round cake tin with melted butter or oil. Line the base with baking paper.

2 Mix the sifted flour, coconut, sugar and almonds in a large bowl and make a well in the centre.

3 Pour the combined buttermilk, eggs, vanilla and butter into the well and stir with a metal spoon until smooth.

4 Pour the mixture into the tin and smooth the surface. Bake for 1 hour, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for

10 minutes before turning out onto a wire rack to cool.

Storage time: Can be kept in an airtight container in the fridge for up to a week, or for 3 days in an airtight container in a cool dry place. Can also be frozen for up to 2 months.


To make a 22 cm (9 inch) round cake, bake for 55 minutes.

To make a 20 cm (8 inch) square cake, bake for 45-50 minutes.

To make a 23 cm (9 inch) square cake, bake for 40 minutes.

To make an 18 x 25 cm

(7 x 10 inch) oval cake, bake for 45 minutes.

To make four 9 cm (3V2 inch) round cakes, bake for 40 minutes.

If using a kugelhopf tin, bake for 45 minutes.

If using a 15 x 18 cm

(6x7 inch) charlotte tin, bake for 1V4 hours (and cover the cake for the last 15 minutes if necessary).

To make one 15 cm (6 inch) and one 20 cm (8 inch) round cake, use 2 quantities of mixture and bake for 55 minutes and

1 hour 10 minutes respectively.

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