Coconut cream cake

Coconut cream cake

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(20 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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    felicityburch
    21st Sep, 2014
    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
    26th Mar, 2013
    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
    20th Nov, 2012
    4.05
    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
    18th Sep, 2012
    4.05
    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
    23rd Feb, 2012
    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
    6th Feb, 2012
    2.05
    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
    6th Jan, 2012
    4.05
    This is a lovely moist cake, but it's extremely rich. I could only eat a slither at a time.
    purpledragon
    9th Oct, 2011
    5.05
    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
    5th Oct, 2011
    3.05
    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
    28th Sep, 2011
    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

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    kezabro
    5th Mar, 2014
    I cannot see anywhere how much butter is used......I am amazed that no-one else has commented on this.
    goodfoodteam's picture
    goodfoodteam
    18th Mar, 2014
    Hi there. You use 140g of butter, it is in the ingrendients list under baking powder.
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