Coconut cream cake

Coconut cream cake

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(19 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
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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.

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    Comments, questions and tips

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    millie-ann
    7th Sep, 2011
    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
    6th Apr, 2011
    4.05
    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
    29th Mar, 2011
    4.05
    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
    22nd Feb, 2011
    5.05
    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
    20th Feb, 2011
    5.05
    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
    19th Feb, 2011
    5.05
    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
    11th Jun, 2009
    1.05
    The texture and taste was not good, I threw it away. Don't waste time or effort on this one.
    chefjb
    9th Apr, 2009
    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
    18th Mar, 2009
    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
    4th Dec, 2008
    Sam: using gluten free flour will make the cake both crumbly and prone to sinking.

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