Cake on board with slice cut

Prep: 20 mins Cook: 50 mins


Serves 6

This easy coconut cake will give you a taste of the tropical. Bake with a handful of storecupboard ingredients and enjoy with a cuppa

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (6)

  • kcal498
  • fat29g
  • saturates20g
  • carbs49g
  • sugars21g
  • fibre4g
  • protein8g
  • salt0.8g


  • 115g butter, cut into small pieces, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g self-raising flour
  • 115g demerara sugar
  • 100g desiccated coconut, plus extra for sprinkling
  • 2 large eggs, lightly beaten
  • 4 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  1. Heat oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with baking paper.

  2. Sift the flour and a pinch of salt into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar, coconut, eggs and milk and mix to a soft dropping consistency.

  3. Spoon the mixture into the prepared tin and smooth the surface with a palette knife. Bake for 30 mins.

  4. Remove the cake from the oven and sprinkle with the extra coconut. Return the cake to the oven and bake for an additional 20-25 mins, until well risen and golden and a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

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Comments, questions and tips

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26th Jul, 2020
I adapted this cake with two handfuls of fresh raspberries mixed in at the end. Sprinkle with flour to help stop them dropping to the bottom of the cake. I feel this may have helped with the moisture issues some people described. Turned out very well and finished off with lemon icing once the cake was cool, rather than coconut.
5th Jul, 2020
First time making coconut cake. I tried by using 3 medium eggs and 5 tbs milk and this made the mixture wetter and more of a ‘drop off the spoon’ consistency. Baked beautifully and I froze half for later in the week
Jamie Wimble's picture
Jamie Wimble
28th Jun, 2020
Using Bumbel77's adaptations this cake was really nice. Without the adaptations it was like a biscuit dough. Extra delicious with lemon butter cream
Jamie Wimble's picture
Jamie Wimble
28th Jun, 2020
Using Bumble77's adaptations this cake was really delicious (if a little dense) . It looked like biscuit dough without extra milk or eggs. I think this cake is even better if you don't add the desicated coconut on top (as it burns) and spread the top with lemon butter cream.
Regina Seiwald's picture
Regina Seiwald
11th May, 2020
Something is definitely off here! With 4 tbsp of milk and the eggs, the dough is still far too dry. I added more milk but it was still nowhere near the desired dropping consistency. I also had to leave the loaf in longer than stated in the recipe (90 minutes in total), but unfortunately I've already added the coconut after 30 minutes, which means that it turned very dark. Not the worst bake I have ever made but certainly not one I will make again.
9th May, 2020
I made this today after reading the reviews. I added extra milk & an extra egg to get it to the consistency that seemed right as I really didn’t want it to be dry! I did have to cook it for about 20 minutes longer & unfortunately it still came out a bit dry. It’s edible but I wouldn’t rush to make it again.
2nd May, 2020
I tried this recipe today, after reading the comments I adapted too, I used 3 medium eggs, more milk and 1 tsp baking powder, light brown muscovado sugar I cooked for 20 mins, they came out brilliantly, so amazed soft light texture, definitely a recipe I would use again, this made 18 cupcakes
lucwilkins's picture
13th May, 2020
Very helpful, thank you
Khudija Hussain's picture
Khudija Hussain
26th Apr, 2020
I tried this recipe yesterday. After reading a few comments about it being a bit dry, I decided to cook for less time without the additional coconut after 20-25 minutes. Instead I decreased the amount of coconut to 80g, increased the milk to 5 tablespoons, and added 1/2 tsp vanilla extract plus 1/2 tsp lemon extract. The result? A moist, lemony coconut cake that was delicious! Will be making again!
Amanda Page's picture
Amanda Page
21st Apr, 2020
To dry. I fed it to the birds


31st Jul, 2020
Can this loaf cakes be frozen.xxxx
lulu_grimes's picture
5th Aug, 2020
Hi, Yes you could freeze it, I suggest you cut it into slices and freeze them separately so you can defrost them easily. A whole cake might get soggy when defrosted. Lulu
28th Jul, 2020
Can you just use any milk? - For example organic whole milk?
lulu_grimes's picture
2nd Aug, 2020
Hi, Yes you can use any milk. I will check out your TikTok! Lulu
28th Jul, 2020
Also follow me on Tik Tok @Aamina_bakes
8th Teapot
10th Sep, 2018
Can I use this recipe for individual cupcakes, if so what temperature and timings please.
26th Jul, 2020
Add two small handfuls of fresh raspberries to the mixture for moisture and a fruity flavour that works well with the coconut. Lightly coat the raspberries with flour to help stop them dropping to the bottom of the cake. You can also try drizzling with a lemon icing rather than topping with coconut, and maybe even sprinkling crushed pistachios on top.
23rd May, 2017
Just made this at the weekend, I used coconut milk instead of cows milk to make the delicious flavour more intense. Yummy recipe anyway.
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