Coconut Cake
Prep time: 1hr 20mins | Serves: 8
Ingredients:
For the Coconut Sponge:
200g unsalted butter, softened
200g caster sugar
4 medium eggs (approx. 220g without shells)
200g self-raising flour
5g baking powder
2g sea salt
60g desiccated coconut
120g coconut milk
5g vanilla extract
5g coconut extract (optional, for stronger flavour)
For the Coconut Buttercream:
200g unsalted butter, softened
400g icing sugar
40g coconut milk
5g vanilla extract
2g sea salt
To Finish:
120g shredded coconut (for coating the sides)
Method:
Preheat your oven to 180°C (fan 160°C). Grease and line two 20cm round cake tins with baking parchment.
In a large bowl, cream together the softened butter and caster sugar for 3–4 minutes until pale, fluffy and light. This step ensures a soft sponge.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour.
In a separate bowl, combine the self-raising flour, baking powder, sea salt and desiccated coconut.
Fold the dry ingredients into the butter mixture gently.
Stir in the coconut milk, vanilla extract and coconut extract (if using) until the batter is smooth and evenly combined.
Divide the mixture evenly between the prepared tins and level the tops.
Bake for 22–28 minutes until golden and springy to the touch. A skewer inserted into the centre should come out clean.
Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
For the buttercream, beat the softened butter for 3–4 minutes until pale and creamy.
Gradually add the icing sugar, mixing slowly at first, then increase speed until light and fluffy.
Add the coconut milk, vanilla and sea salt. Beat for 2–3 minutes until smooth and spreadable. Adjust consistency with a small splash more coconut milk if needed.
To assemble, place one sponge on a cake board and spread a generous layer of buttercream over the top.
Place the second sponge on top and cover the top and sides with buttercream, smoothing evenly.
Press the shredded coconut around the sides of the cake, gently patting it into the buttercream until evenly coated.
Taste and adjust next time if needed — a touch more coconut extract for intensity or a pinch of salt to lift the sweetness.
Storage:
Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving for the softest texture. Suitable for freezing (without buttercream) for up to 1 month.
