American · Dessert
Coconut Cake
A small-batch coconut cake built as a tender, coconut-milk-enriched vanilla sponge studded with toasted desiccated coconut, finished with a tangy cream cheese frosting and a generous coating of more toasted coconut. It bakes in a single 10cm round tin sized exactly for two servings, so you get real layered flavour and a proper frosted finish without a fridge full of leftover cake.
$1
20 minsPrep
26 minsCook
56 minsTotal
MediumLevel
Nutrition per serving
460Calories
5.3gProtein
29.4gFat
45.7gCarbs
28.8gSugar
1.8gFiber
490mgSodium
106mgChol
19.7gSat Fat
135mgPotassium
38mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Rum Cake Cocktail (White Rum & Coconut Cream)
local
Sweet Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Heat the oven to 175°C and grease and line a 10cm / 4 inch round cake tin.
2
Cream the softened butter and sugar together with a hand mixer until pale and fluffy, about 2 minutes.
3
Beat in the whisked egg gradually, then add the vanilla extract.
4
Sift together the cake flour, baking powder and salt, and fold this into the butter mixture in two additions, alternating with the coconut milk, until just combined.
5
Fold in half the toasted desiccated coconut, then pour the batter into the prepared tin and smooth the top.
6
Bake for 24-27 minutes until a skewer inserted in the centre comes out clean and the top springs back.
7
Cool the cake in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8
While the cake cools, beat the softened cream cheese and butter together until smooth, then whisk in the sugar until the frosting is light and spreadable.
9
Once the cake is fully cool, spread the cream cheese frosting over the top, then press the remaining toasted desiccated coconut onto the frosted surface.
10
Slice into 2 portions to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 38g38g Cake Flour, sifted
- 34g34g Sugar White
- 22g22g Butter, softened
- 27g27g Egg, room temperature, whisked
- 20g20g Coconut Milk
- 2g2g Baking Powder
- 2g2g Vanilla Extract
- 1g1g Salt
- 8g8g Coconut Desiccated, toasted lightly
- 35g35g Cream Cheese, softened, frosting, 1
- 12g12g Butter, softened, frosting, 1
- 20g20g Sugar White, powdered-equivalent, whisked into frosting, frosting, 1
- 10g10g Coconut Desiccated, toasted, for coating/garnish, garnish, 1
