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AWW Top 10 Cakes: 6. Moist coconut cake with coconut ice frosting

 1/07/2010 2:14:00 PM, Prev Next
Serves 10
Prep and Cook Time: 1 Hour 15 minutes (+cooling time)

Coconut lovers will be head over heels for this recipe. There is a trick to making this cake properly. The butter, sugar and eggs need to be beaten to just the right stage for perfect results, but even imperfect results won't alter the delicious flavour.

  • 125g butter, softened
  • ½ teaspoon coconut essence
  • 1 cup (220g) caster sugar
  • 2 eggs
  • ½ cup (40g) desiccated coconut
  • 1½ cups (225g) 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, beaten lightly
  • 1 tablespoon water
  • pink food colouring
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. 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.

Uniced cake suitable to freeze.

Not suitable to microwave.

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