Moist coconut cake with coconut icing

If you can find all the ingredients then have a go at making this cake.  Use fresh ingredients wherever possible.


125g softened butter
½ teaspoon coconut essence
1 cup castor sugar
2 eggs
½ cup (40g) desiccated coconut
1½ cups self-raising flour
250g extra-light sour cream
⅓ cup (80ml) milk
coconut ice frosting
2 cups (320g) icing sugar
1⅓ cups (110g) desiccated coconut
2 egg-whites, lightly beaten
1 tablespoon water
pink food colouring (optional)



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 a 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 with a skewer. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.


Coconut Icing / Frosting

Combine sifted icing sugar in a bowl with coconut, egg-whites and water; mix well. Optional - Tint with a little pink colouring.
Cover the top of the cold cake with the Coconut Icing / Frosting.


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