Coconut cream cake

Coconut cream cake

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(25 ratings)

Prep: 20 mins - 25 mins Cook: 55 mins


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


  • kcal411
  • fat23g
  • saturates17g
  • carbs50g
  • sugars30g
  • fibre2g
  • protein4g
  • salt0.58g
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    For the cake

    • juice of 1 lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 50g desiccated coconut
    • 200ml carton coconut cream
    • 85g fine or medium polenta



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

    • 140g golden caster sugar
    • finely grated zest of ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 140g plain flour


    • 2 tbsp toasted desiccated coconut
    • 140g icing sugar, sieved


    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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    5th Oct, 2011
    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.
    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
    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!!
    6th Apr, 2011
    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!
    29th Mar, 2011
    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!
    22nd Feb, 2011
    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!
    20th Feb, 2011
    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.
    19th Feb, 2011
    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.
    11th Jun, 2009
    The texture and taste was not good, I threw it away. Don't waste time or effort on this one.
    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.......?


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