Coconut Cake
10 people
00h 20
00h 45Treat yourself and your loved ones to a slice of coconut heaven with this delightful coconut cake recipe.
Recipe by @aspoonfulofvanilla
Ingredients and Method
Ingredients
- For the coconut cake:
- 400g unsalted butter or stork
- 400g caster sugar
- 400g self-raising flour
- 8 large eggs
- 1 tsp baking powder
- 100ml coconut milk
- 100g desiccated coconut
- For the coconut cream:
- 600g icing sugar
- 300g unsalted butter
- 3-4 tbsp coconut milk (optional)
- For the decoration:
- 100g desiccated coconut
Method
- Preheat the oven to 180C (160C Fan). Line three 8” cake tins with greaseproof paper and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the remaining ingredients and mix until combined.
- Pour the mixture into the individual cake tins and bake in the oven for 40-45 minutes. You will know they are ready when they are springy to touch.
- Leave them to cool in the cake tin for 15-20 minutes and then remove and put them on a wire rack to cool fully.
- Once your cakes have cooled you can make the buttercream. In a bowl mix together the icing sugar and butter until combined. If the mixture is too thick add 1 tbsp of coconut milk and mix again. Repeat until the buttercream is the desired consistency.
- To decorate, place your first cake on your serving plate and spread the buttercream on top. Smooth using a spatula, don’t worry if any of the buttercream splodges out the side.
- Repeat until all three cakes are stacked.
- Smooth the buttercream around the sides of the cake and into any gaps. Smooth using a cake smoother. Don't worry if you can still see the cake through the buttercream this is just our crumb coat.
- Smooth a small amount of buttercream onto the top of your cake.
- Pop the cake into the fridge for 30 minutes or so until the buttercream has set.
- Once the buttercream has set, remove the cake from the fridge and spread the remaining buttercream onto the top and sides of the cake. Using a palette knife smooth the buttercream onto the top of the cake and around the sides.
- Using your smoother, smooth around the sides, if there are any gaps fill these with the buttercream and continue to smooth around the sides until the cake is smooth. You will most likely take some of the buttercream off the cake if you do pop this back into your bowl.
- Smooth the top of your cake using your angled palette knife.
- Take a handful of coconut and gently spread it onto your cake. The motion should be like wiping your hand up the side of the cake but the coconut will stick to the cake and any excess with fall off. Repeat this until the entire cake is covered in coconut.
- Pour some coconut onto the top of the cake and gently press down.
