Coconut cake recipe

Name: Coconut cake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g (6.2oz) unsalted butter, softened; 175 g (6.2oz) golden caster sugar; 175 g (6.2oz) self-raising flour; 1.5 tsp baking powder; 3 large eggs; 2 tbsp melted cream coconut; 300 g (10.6oz) icing sugar; 150 g (5.3oz) unsalted butter, softened; 3 tbsp creamed coconut, warmed; 1 scattering fresh coconut shavings (optional)

Servings: persons

1
Preheat the oven to 180C/gas mark 4.
2
Line a 15cm round deep cake tin with non-stick baking parchment.
3
First, make the coconut cream frosting.
4
Beat together the icing sugar, butter and creamed coconut until smooth.
5
If you want to make this in advance, you can store it for up to 7 days at room temperature.
6
Measure all the ingredients, except the coconut, into a large bowl and mix for about 5 minutes with an electric whisk until smooth.
7
Stir in the creamed coconut.
8
Pour the mixture into the prepared tin and bake in the preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean.
9
Transfer to a wire rack and leave to cool in the tin for 10 minutes before turning out.
10
Place the cake on a serving plate.
11
Spread the coconut cream frosting over the top and sides of the cake with a palette knife and press the coconut shavings into the frosting to decorate.

1375

kcal

Calories

Fat

155

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 175 g (6.2oz) unsalted butter, softened, 175 g (6.2oz) golden caster sugar, 175 g (6.2oz) self-raising flour, 1.5 tsp baking powder, and more.

Yes, Coconut cake recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Coconut cake recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions