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Coconut Cake

A community recipe by

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!

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 desiccated coconut
  • 2 tablespoons coconut cream
  • 6 ounces butter (softened)
  • 6 ounces superfine sugar
  • 6 ounces self-raising 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.

    Takes around 45 minutes. Per serving about 410 calories.

    Tell us what you think

    What 5 Others have said

    • 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
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