• Serves 10
  • 60 mins cook

Moist coconut cake with coconut ice frosting

Triple tested. For your success every time.

It's no great surprise that this moist coconut cake makes the Australian Women's Weekly's Top 10 cakes, coming in at number 6. The coconut ice frosting alone is scrummy enough to make this cake a real winner.

Ingredients

Moist coconut cake

  • 125 g butter, softened
  • 1/2 tsp coconut essence
  • 1 cup caster sugar
  • 2 eggs
  • 1/2 cup (40g) desiccated coconut
  • 1 1/2 cups self-raising flour
  • 250 g 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 tbsp water
  • pink food colouring

Steps

Moist coconut cake with coconut ice frosting

  1. Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.
  2. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.
  3. 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.
  4. 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.
  5. Meanwhile, to make coconut ice frosting; combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.
  6. Top cold cake with coconut ice frosting.

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Average rating

193 ratings
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