Coconut cream cake

Coconut cream cake

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 20 mins - 25 mins Cook: 55 mins

Easy

Cuts into 10 slices
A tempting egg-free cake with a taste of the exotic to it

Nutrition and extra info

  • Can be frozen when uniced
  • Egg-free

Nutrition:

  • kcal411
  • fat23g
  • saturates17g
  • carbs50g
  • sugars30g
  • fibre2g
  • protein4g
  • salt0.58g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the cake

    • juice of 1 lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 50g desiccated coconut
    • 200ml carton coconut cream
    • 85g fine or medium polenta
      Polenta

      Polenta

      poh-len-tah

      An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

    • 2 level tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 140g butter at room temperature
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 140g golden caster sugar
    • finely grated zest of ½ lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 140g plain flour

    Topping

    • 2 tbsp toasted desiccated coconut
    • 140g icing sugar, sieved

    Method

    1. Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.

    2. Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.

    3. When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (24)

    redandsmiley's picture
    3

    l've just tried it again, still very crumbly and this time it sank in the middle, it tastes soo nice I want it to work properly! Anyone got any suggestions?

    redandsmiley's picture
    3

    I really liked the taste, but i used gluten free flour could this be why it was very crumbly?

    peg5188's picture
    3

    I found that this was quite dry, dont know if done something wrong cooking it but was still very nice, I did decide to swap the butter for pura, found that with my electric oven had to extend the cooking time by 10 min

    realfood's picture
    5

    A lovely, light cake that I will definately make again soon. My son particularly liked the flavour and he isn't easy to please!

    Pages

    Questions (2)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…