Moist Coconut milk cake
125g butter, softened
½ teaspoon coconut essence
1 cup caster sugar
½ cup (40g) desiccated coconut
1½ 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 180°C (160°C 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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