Cake & Cookie Recipes > Coconut Cake

How to make coconut cake:
A light sponge cake sandwiched together with a rich, coconut-flavoured butter cream and then topped with plain icing sprinkled with more coconut. This cake is so moist that you need to eat it with a fork, so it is ideal as a dessert cake.


4 eggs
4oz sugar
5oz plain/all purpose flour
1 teaspoon baking powder

for the filling:

1/4lb butter
6oz icing sugar
2oz desiccated coconut
vanilla extract
water icing
glace cherries
(see measure conversions for more information)


- Beat the eggs and sugar together for about 15 minutes until very pale and frothy.
- Sieve in the flour and baking powder and mix in.
- Pour this mixture into a well greased shallow, square cake tin.
- Bake for about 1/2 hour in at 180oC.
- Cool on a wire rack. - When cold split in half and fill.

To make filling:

- Cream the butter and the icing sugar until very soft and smooth.
- Add 1 ounce of coconut.
- Flavour with vanilla.

- Ice the top of the cake with water icing and sprinkle the rest of the dessicated coconut on top.
- Decorate with glace cherries.