Coconut Cake

I first made this coconut cake on the day my youngest bubba Deedee turned 6 months old.  I wanted to make her a happy half birthday cake and it turned out I had everything I needed for this cake and some lemon curd in the pantry.  I've put up the recipes for this cake in two amounts, firstly what you will need to bake a  8" cake in a deep round tin and secondly a smaller amount of batter for 16 cupcakes.  It can be made completely dairy free if you substitute the butter for Nuttelex, which it fantastic for lactose intolerant people.  I found this cake to be a beautiful light and delicate cake perfect for anyone who love coconut.  It has become a favourite in this house, I even made it as the top tier of Deedee first birthday cake.

What you need...
                   8" Cake                                                               Cupcakes
  • 295 grams of Butter or Nuttelex                                125 grams
  • 2 Teaspoons of coconut essence                                 1 teaspoon
  • 2 1/2 cups caster sugar                                               1 cup
  • 1 3/4 cups coconut cream                                           3/4 of a cup
  • 2 2/3 cups self raising flour                                        1 cup
  • 7 egg whites                                                                3 egg whites
How you do it...
  • Preheat the oven to 160 degrees and line your tin with baking paper, extending the paper 5cm above the sides. Or prepare you cupcake patties as you usually would do.
  • Beat the butter or Nuttelex, coconut essence and sugar until light and fluffy.
  • Stir in coconut cream and sifted flour in two batches.
  • Beat egg whites until you get soft peaks.
  • Fold egg whites into your coconut mixture in two batches.
  • Pour into your prepared tin. Or scoop a desert spoonful into your cupcake patty.
  • Bake for 1 hour and 45 mins, if the cake is starting to brown half way through cover with foil.  Or for 20 minutes for cupcakes.
  • Let cool, and either ice with a Lemon buttercream, of dust with icing sugar and serve with lemon curd.
Lemon Curd to serve with coconut cake

  • 1/2 a cup caster sugar
  • 1/4 of a cup cornflour
  • 2 teaspoons lemon zest
  • 8ml/1/2 a cup lemon juice
  • 185ml  Water
  • 30 grams butter/nuttelex
  • 2 egg yolks

  • Combine the sugar, cornflour, lemon zest and juice and water in medium saucepan and stir over a medium heat.
  • Once the mixture boils and thickens remove from the heat.
  • Add the butter and mix well
  • Gradually stir in the egg yolks.
  • Let cool and refrigerate until you are ready to use.

Lemon Buttercream 

  • 1 cup of butter
  • 4 cups of icing sugar
  • Juice and zest of 1 lemon
  • 1 teaspoon of vanilla paste
  • 1/8 of a teaspoon of salt

  • Like every butter cream I make you need to whip the room temperature butter by itself for a good 5 minutes before starting to add the sugar.
  • Add the sugar 1/2  a cup at a time to ensure that it is combining well.
  • Add the salt
  • Once it is combined well add the lemon juice and zest and continue to beat for another  5 minutes so the mixture is nice and creamy.
  • Pipe onto you cupcakes. 
Happy Baking

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