Coconut cake

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Prep time:

Cook time:

Serves: 8

By ScoobyDoo



  • 6oz self-raising flour

  • 10oz icing sugar

  • 1.5 tsp baking powder

  • 6oz golden caster sugar

  • 2oz desiccated coconut

  • 2 tbsp coconut cream

  • 3 tsp coconut cream

  • 6oz soft butter (plus extra for greasing)

  • 4oz soft butter

  • 3 eggs beaten

  • 1 jar jam


  1. Preheat the oven to 180C/Gas Mark 4. Grease and baseline 2 x 8” sandwich tins.
  2. Mix butter, sugar, flour, baking powder and eggs until smooth.
  3. Add coconut and coconut cream. Divide mixture between tins and smooth the tops.
  4. Bake for 25 mins until even and firm.
  5. Loosen the edges and leave in tins for 5 mins, turn out on wire rack. Allow to cool and peel off paper.
  6. For the icing: Mix icing sugar in a bowl with the butter and coconut cream and beat well until smooth.
  7. Spread the jam over one sponge, cover with just less than half of the butter-cream and put the other sponge on top. Swirl the remaining butter-cream over the top of the cake.

Additional Information

  • cake

  • Make Ahead

  • Kids can help

  • Cake/Dessert

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Your comments

  • penelopeyvonne 16/03/15 22:18

    Hello! Love the sound of this and want to make it soon. But, it's not clear when to use which quantity of coconut cream, as you mention using it twice, but not how much each time! Clarification would be great, thanks! All best, Penny

  • 23/01/08 17:52

    Gorgeous cake & very easy to make kids can help.