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Moist Coconut milk cake


125g butter, softened
teaspoon coconut essence
1 cup caster sugar
2 eggs
cup (40g) desiccated coconut
1 cups self-raising flour
250g extra-light sour cream
1/3 cup (80ml) milk

coconut ice frosting
2 cups (320g) icing sugar
1 1/3; cups (110g) desiccated coconut
2 egg whites, lightly beaten
1 tablespoon water
pink food colouring

*see alternative toppings whipped cream and substitutes

Preheat oven to 180C (160C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.

Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.

Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.

Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.

Coconut ice frosting
Combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.

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