Coconut cream cake

Coconut cream cake

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(24 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 fruits…

    • 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 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



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

    • 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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    4th Dec, 2008
    Sam: using gluten free flour will make the cake both crumbly and prone to sinking.
    13th Aug, 2008
    l've just tried it again, still very crumbly and this time it sank in the middle, it tastes soo nice I want it to work properly! Anyone got any suggestions?
    13th Aug, 2008
    I really liked the taste, but i used gluten free flour could this be why it was very crumbly?
    12th Jun, 2008
    I found that this was quite dry, dont know if done something wrong cooking it but was still very nice, I did decide to swap the butter for pura, found that with my electric oven had to extend the cooking time by 10 min
    6th Apr, 2008
    A lovely, light cake that I will definately make again soon. My son particularly liked the flavour and he isn't easy to please!


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