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Coconut cake

Coconut cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Serves 10

A tasty party dessert with a juicy raspberry lime drizzle

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal731
fat37g
saturates25g
carbs96g
sugars67g
fibre4g
protein11g
low insalt0.35g
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Ingredients

  • 200g block creamed coconut , chopped
  • 3 tbsp rapeseed or groundnut oil
  • 200g tub full-fat soft cheese
  • 600g sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 375g plain flour
  • 175g desiccated coconut
  • icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve

Method

  • STEP 1

    In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.

  • STEP 2

    Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.

  • STEP 3

    Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.

RECIPE TIPS
RASPBERRY LIME DRIZZLE

Purée 250g raspberries with 3 tbsp brown sugar. Rub through a sieve. Mix with 250g raspberries. Stir in zest ½ lime.

Goes well with

Recipe from Good Food magazine, June 2009

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A star rating of 2.8 out of 5.8 ratings
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