Coconut Cake IV

    Coconut Cake IV


    122 people made this

    About this recipe: This cake is soooo good and moist you should make two...that way you can be sure to get some. I take it to work and it disappears really fast. I sometimes ice it with some coconut essence-flavoured cream cheese icing and then sprinkle coconut all over the top but it's also fine plain!

    Serves: 12 

    • 2 cups (250g) plain flour
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 250g butter, softened
    • 2 cups white sugar
    • 5 eggs
    • 1 teaspoon (5ml) coconut essence
    • 1 cup (237ml) buttermilk
    • 1 cup shredded coconut

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 180C. Grease and flour a 20cm cake tin.
    2. Sift flour, baking powder and salt together and set aside.
    3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs thoroughly, one at a time. Mix in coconut essence.
    4. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut.
    5. Pour batter into prepared tin.
    6. Bake in preheated oven for 1 hour, or until a skewer inserted into the cake comes out clean. Remove from oven, stand 5 minutes then turn out onto a wire rack to cool.

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