Coconut cream cake

Coconut cream cake

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(18 ratings)

Prep: 20 mins - 25 mins Cook: 55 mins


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


  • kcal411
  • fat23g
  • saturates17g
  • carbs50g
  • sugars30g
  • fibre2g
  • protein4g
  • salt0.58g
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    For the cake

    • juice of 1 lemon



      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



      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 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



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

    • 140g plain flour


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


    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.

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    Comments (24)

    felicityburch's picture

    Fantastic recipe, perfect first time and went down a treat with egg-eaters and non-egg-eaters alike. I think if I made it again I would use lime instead of lemon, and maybe make the icing using lime too.

    snowy1998's picture

    Definitely going to try this recipe, but picked up on a few of the comments above. The recipe does state using coconut cream, not creamed coconut in a block. A bit confusing but they are not the same thing. You can also buy cream of coconut. Found this out ages ago. Thought it might help!

    claire_mcgrath's picture

    I made this gluten free, only adding 130g of gluten free flour, but I added 250ml of coconut cream (so none left for icing). It meant that I cooked it longer, but it was a real hit, and noone thought it was gluten free either... result!!

    zetecm4plm's picture

    I was a bit unsure about this cake when I took it out of the oven. It looked dried out, but I iced it anyway.
    Now i've tested it i've changed my mind. Very crumbly but moist with a lovely flavour. Filling the cake would've been a nice idea but I'd never attempt to slice it. maybe a couple of eggs added to the mixture might sort that out.

    fatemma's picture

    Made this cake today because I was in the mood to bake a cake but had no eggs... I used rice flour instead of the polenta as I didn't have any of that either. Taking note of other people's experiences I was generous with the coconut milk. I was delighted with the result - fragile yes, but moist not crumbly. The icing was so simple but very effective, adding a hit of sweetness to an otherwise fairly plain cake. We ate it for dessert... and there isn't much left.

    cant-cook's picture

    I made this last week but I was not very impressed. For the life of me I could not find polenta anywhere (only the solid variety) and so I substituted with semolina. Whether this is what made the difference or not I don't know, but it was very dry. I had made up a coconut buttercream with the intention of slicing the cake in half and sandwiching with the buttercream but as soon as I sliced it, it just crumbled into crumbs. It did taste pleasant but I found the only way I could eat it was by compacting all the crumbs into a ball in my hand!

    melissa4's picture

    This is a lovely moist cake, but it's extremely rich. I could only eat a slither at a time.

    purpledragon's picture

    Great moist cake, as well as using dairy free marg, I used gluten free flour too so added a little more coconut milk. My egg, dairy and gluten intolerant friend loved it, but husband who loves sweet things thought the icing was too sweet!! Will be making it again (especially now I have a whole box of polenta to use up).

    angelmoon's picture

    I think that the instructions need better wording, the ingredient 'coconut cream comes in a hard block and you get coconut milk in a tin...I think it could have been made clearer. I really want to try this one but hate waisting time and ingredients. Any advice would be helpful, I think thats why the results were so different.

    tinycook12's picture

    I tried to make this the other day but the creamed coconut was very hard and not a liquid......any suggestions as to how to rectify this problem

    millie-ann's picture

    I'm going to try this recipe, but was wondering if this will work in cupcakes? Please could anyone who's made it before let me know what they think?

    thank you!!

    tikigray's picture

    Nice cake though it was a bit crumbly/dry though I had to use Gluten free flour. I added extra coconut milk and would add even more next time and maybe some extra butter. The cake was quite flat/low (not a big cake) so I cut it in half and put some lemon flavoured icing between the layers which also helped with the crumbly aspect! The flavours are delicious and I intend working on this one to get the texture right - will try with normal flour for different people to see how that works out!

    sheppard78's picture

    Simple recipe and fantastic taste. I made it into a sandwich and it only needed 25 minutes. Added some desiccated coconut to the icing filling and dusted the top with icing sugar. Delicious!

    lwetherall's picture

    A fantastic result - came out looking just like a Victoria sponge. I used slightly more coconut cream - a 160ml tin just for the cake - and it turned out really well. Will make this again and again!

    sheenaraeburn's picture

    great cake - my son is allergic to eggs, milk and peanuts and this is just about the best cake we have made for him. really tasty. more of a slice than a fluffy cake but delicious.

    kernowcook's picture

    Adapted this for Hindu prayer supper. End result fab and eaten so quickly and lots of compliments. Made it chocolate and coconut by - swapping lemon juice for orange, not putting in any lemon rind, swapping 2oz of flour for cocoa. Still added the desiccated coconut but would have subbed for choc chips if I had any. Baked in a 20cm square tin and it only took 45 mins.

    Made a topping by melting milk chocolate , gradually beating in some extra coconut cream and a slosh of coconut oil to give the icing a gloss appearance. You could use a bit of butter instead. cooled to finger temp and then poured over the cake.This tasted so lush!Will be making this many times again. Only point is make on day of eating as dries out quickly.

    habibi's picture

    The texture and taste was not good, I threw it away. Don't waste time or effort on this one.

    chefjb's picture

    How much baking powder did you guys use as the recipe says 2 level tsb which is niether Tbsp (tablespoon) nor Tsp (Teaspoon). I am guessing it should be Teaspoon but.......?

    blackbeetle's picture

    I made this for my friends birthday, and it was beautiful and moist. I substituted the polenta, as I couldn't find the grained variety anywhere, for the same amount of semolina (grain).

    I used everything else as stated, apart from slightly more coconut milk (200 ml in total) to ensure a wet consistency to the end result.

    I also cooked it for 45 minutes, and tested it with a scewer, which came out dry.

    I've even been asked for the receipe, so I think a great result.

    chochotte's picture

    Sam: using gluten free flour will make the cake both crumbly and prone to sinking.


    Questions (2)

    kezabro's picture

    I cannot see anywhere how much butter is used......I am amazed that no-one else has commented on this.

    goodfoodteam's picture

    Hi there. You use 140g of butter, it is in the ingrendients list under baking powder.

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