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Coconut Cake

A community recipe by KATxxx

Not tested or verified by Nigella.com

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Introduction

All the different ingredients in this recipe come together brilliantly and create a very moreish tea-time cake!

Ingredients

Serves: 8

Metric Cups

For the Cake

3 medium eggs (beaten)
50 grams desiccated coconut
2 tablespoons coconut cream
175 grams butter (softened)
175 grams golden caster sugar
175 grams self-raising flour
1½ teaspoons baking powder

For the Buttercream Filling and Topping

280 grams icing sugar
100 grams butter (softened)
3 tablespoons coconut cream
5 tablespoons raspberry jam

For the Cake

3 medium eggs (beaten)
2 ounces unsweetened shredded coconut
2 tablespoons coconut cream
6 ounces butter (softened)
6 ounces superfine sugar
6 ounces self-rising flour
1½ teaspoons baking powder

For the Buttercream Filling and Topping

10 ounces confectioners' sugar
4 ounces butter (softened)
3 tablespoons coconut cream
5 tablespoons raspberry jam

Method

Coconut Cake is a community recipe submitted by KATxxx and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat your oven to 180C (fan oven 160C), Gas 4. Butter two 20cm sandwich tins with greaseproof paper.

Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream.

Divide the mixture between the tins and smooth the tops. Bake for about 25 minutes until golden and firm.

Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off lining paper.

To make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on top of the cake.

Enjoy!

Preheat your oven to 180C (fan oven 160C), Gas 4. Butter two 20cm sandwich tins with greaseproof paper.

Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream.

Divide the mixture between the tins and smooth the tops. Bake for about 25 minutes until golden and firm.

Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off lining paper.

To make the buttercream: beat together the confectioners' sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on top of the cake.

Enjoy!

Additional Information

Takes around 45 minutes. Per serving about 410 calories.

Tell us what you think

What 7 Others have said

This is the best coconut cake recipe I have ever tried and it is now my family's favourite - I even get requests for it from friends! Thanks KATxxx

Posted by DomesticDemiGoddess on 29th January 2021
How long would this keep... Just wondering how far ahead I can make this.... Thanks

Posted by Xmasjen on 17th December 2019
Would someone mind awfully, telling me how high the cakes end up, and I'm also wondering if this would serve 12 not so hungry people? Xx

Posted by RachelKeaveney on 18th April 2016
I made this cake today and I'm extremely impressed. Very easy to make and it tastes delicious. I will definitely make this again! Thanks, Nigella.

Posted by MichelleGroom on 18th March 2015
Made this for my in-laws today for tea time , without the buttercream filling. The crumb was lovely and the flavor was great. I toasted the coconut to get a bit more flavor, and used a bit of apricot jam in place of the buttercream, as my family is not fond of icing. Great result, will make again!

Posted by Saragarrison28 on 11th May 2014
Amazing! So easy to make and tastes great x

Posted by gpx on 6th February 2014
Hi I used this recipe for 1 tier of a wedding cake and everyone loved it! thanks for the simple but fabulous recipe :)

Posted by foz_nawaz on 19th August 2013