Creamy Coconut Cake Recipe

This is our most coconutty cake yet. Condensed coconut milk, coconut cream and desiccated coconut come together in this special treat. Its the perfect make-ahead cake as it actually needs time overnight to soak up all the liquids which is why its so creamy and moist.

The ingredient of Creamy Coconut Cake Recipe

• 175g butter
• 1 3 cup caster sugar
• 320g can sweetened condensed coconut milk
• 3 eggs
• 225g 1 1 2 cups self raising flour
• 1 4 cup desiccated coconut
• 400ml can coconut cream
• coconut flakes to decorate
• 125g unsalted butter softened
• 250g 2 cups pure icing sugar

The Instruction of creamy coconut cake recipe

• preheat oven to 180c 170c fan forced grease and line a 6 5cm deep 10cm x 20cm loaf pan with baking paper
• place butter sugar and half the can of condensed milk into the bowl of an electric mixer fitted with a whisk or paddle attachment and beat until pale and creamy add eggs flour and desiccated coconut and 1 cup of coconut cream reserve 3 tbsp of remaining coconut cream for icing beat mixture at low speed to combine increase speed and beat for 60 seconds spoon mixture into prepared pan bake for 65 70 minutes or until a skewer inserted into centre of cake comes out clean set aside for 10 minutes
• combine remaining condensed milk and remaining coconut cream in a bowl use a skewer to poke holes into the top of the cake pour over condensed milk mixture set aside to cool completely before refrigerating overnight
• for the icing use electric beaters to beat butter until pale add icing sugar and reserved 3 tbsp coconut cream beat until light and fluffy remove the cake from the pan and place on a serving plate spread with icing and sprinkle with coconut flakes

Nutritions of Creamy Coconut Cake Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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