Coconut cake

Coconut cake

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(8 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins Plus cooling

More effort

Serves 10
A tasty party dessert with a juicy raspberry lime drizzle

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal731
  • fat37g
  • saturates25g
  • carbs96g
  • sugars67g
  • fibre4g
  • protein11g
  • salt0.35g
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  • 200g block creamed coconut, chopped
  • 3 tbsp rapeseed or groundnut oil
  • 200g tub full-fat soft cheese
  • 600g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 5 large eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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



    The same shape, but smaller than…


  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.

  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.

  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.

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Comments, questions and tips

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20th May, 2009
37g of fat per serving - not very healthy even as a treat.


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