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Creamy coconut cake recipe
Creamy coconut cake recipe
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Prep Time:
10 minutes
Cook Time:
60 minutes
Total Time:
70 minutes
Indulge in the ultimate coconut cake made with condensed coconut milk, coconut cream, and desiccated coconut. This decadent treat is best enjoyed after soaking overnight for a creamy, moist texture.
Ingredients:
  • 175g butter
  • 320g can sweetened condensed coconut milk
  • 3 eggs
  • 225g (1 1/2 cups) self-raising flour
  • 21.25 gm desiccated coconut
  • 400ml can coconut cream
  • Coconut flakes, to decorate
  • 125g unsalted butter, softened
  • 250g (2 cups) pure icing sugar
Instructions:
  • Preheat your oven to 180C (170C fan forced) and prepare a 6.5cm-deep, 10cm x 20cm loaf pan by greasing and lining it with baking paper.
  • Combine butter, sugar, and half of the can of condensed milk in the bowl of an electric mixer with a whisk or paddle attachment. Whip until pale and creamy. Mix in eggs, flour, desiccated coconut, and 1 cup of coconut cream (set aside 3 tbsp for icing) at low speed until combined. Increase speed and beat for 60 seconds. Pour mixture into the pan. Bake for 65-70 minutes or until a skewer inserted into the cake's center comes out clean. Let it rest for 10 minutes before serving.
  • In a bowl, mix together the remaining condensed milk and coconut cream. Using a skewer, poke holes on top of the cake. Pour the condensed milk mixture over the cake. Let it cool completely, then refrigerate overnight.
  • For the icing, whip butter with electric beaters until pale. Mix in icing sugar and 3 tbsp of coconut cream. Beat until fluffy. Transfer the cake from the pan to a serving plate. Cover with icing and top with coconut flakes.

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