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Coconut ice cake recipe
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Elegant, coconut-packed pink and white cake that's delicious and simple to make.
Ingredients:
  • 50g desiccated coconut
  • 400ml can coconut milk
  • 20.00 ml coconut essence
  • 270g (1 3/4 cups) plain flour
  • 10.00 gm baking powder
  • 250g unsalted butter, chopped, at room temperature
  • 285g (1 1/3 cups) caster sugar
  • Rose pink liquid food colouring, to tint
  • 500ml thickened cream
  • 100g pure icing sugar, sifted
  • 200g coconut flakes
  • Coconut ice, to decorate
  • Mini meringues, to decorate
  • Mini marshmallows, some halved, to decorate
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and generously grease two 7cm-deep, 14 x 24cm loaf pans. Line the base and sides of the pans with baking paper for easy release.
  • In a small saucepan over low heat, gently warm desiccated coconut, 250ml (1 cup) coconut milk, and 1 tsp coconut essence. Allow it to cool. Chill the remaining coconut milk in the fridge. In a bowl, sift the flour and baking powder, then add a pinch of salt.
  • In a large bowl, use a stand mixer or electric beaters to cream together the butter and caster sugar until light and fluffy. Add the eggs one at a time, making sure to mix well after each addition. Gradually add the flour mixture and coconut milk mixture in alternating batches, starting and ending with the flour, until just combined. Divide the cake batter evenly into two prepared pans. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a large bowl, use a stand mixer with the whisk attachment or electric beaters to whip the cream, chilled coconut milk, icing sugar, and remaining coconut essence until stiff peaks form.
  • Trim and level each cake using a serrated bread knife. Cut each cake in half horizontally. Place a pink cake layer, base-side down, on a cake board or serving platter. Spread 1/2 cup of coconut milk mixture over the cake. Layer with the remaining pink cake and plain cakes, spreading 1/2 cup of coconut milk mixture between each layer. Spread the remaining coconut milk mixture over the whole cake. Press coconut flakes onto the top and sides of the cake. Decorate the top with coconut ice, meringues, and marshmallows.

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