There’s something utterly enchanting about the simplicity and elegance of an Iced Coconut Cake. With its soft, moist texture and delicate coconut aroma, this cake is a true celebration of flavour and comfort.
The charm of this cake lies in its understated sophistication. Its moist crumb is beautifully infused with just the right hint of coconut—a subtle note that teases the senses without overpowering. Each bite feels like a warm embrace, with the tropical undertones offering a quiet reminder of distant beaches and ocean breezes.
And then, of course, there’s the icing. This isn’t just any icing—it’s the kind that’s unapologetically decadent yet delightfully rustic. Applied with the simplicity of a spoon, the icing cascades down the cake in silky ribbons, creating a visually stunning pattern of lines that look effortlessly artistic. There’s no fuss, no precision, just the natural beauty of a dessert that speaks for itself.
The aesthetic of the cake is one of its greatest strengths. Its imperfect, hand-crafted appearance gives it a homely, welcoming feel. It’s the kind of dessert that wouldn’t look out of place at a family gathering, a tea party with friends, or even as the centrepiece of a festive table.
What makes Iced Coconut Cake truly special is its versatility. It pairs beautifully with a hot cup of tea or coffee, making it perfect for an afternoon indulgence. Yet, it’s equally at home served with a scoop of vanilla ice cream or a dollop of whipped cream as a dessert.
Whether you’re baking it to share or to savour on your own, an Iced Coconut Cake is a perfect comfort food.
Iced Coconut Cake
This Iced Coconut Cake is a delightful dessert with a moist crumb infused with a gentle coconut aroma. Topped with a simple icing that drapes elegantly in spooned lines, it’s as visually appealing as it is delicious. Perfect for any occasion, this cake is a tropical-inspired treat that brings a touch of sunshine to your table.
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Servings: 10 Slices
Calories: 405kcal
Ingredients
For the cake:
- 200 g granulated sugar
- 125 g unsalted butter softened
- 2 large eggs free range
- 1 tsp vanilla extract
- 250 g plain flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 180 ml coconut milk canned
- 50 g desiccated coconut
For the icing:
- 150 g icing sugar
- 2 tbsp coconut milk or water for consistency
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line an 8-inch round cake tin.
- Cream together the sugar and butter in a mixing bowl until pale and fluffy. Beat in the eggs, one at a time, then add the vanilla extract.200 g granulated sugar, 125 g unsalted butter, 2 large eggs, 1 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda and salt.250 g plain flour, 1½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- Add the dry ingredients to the wet mixture in three parts, alternating with the coconut milk. Fold in the desiccated coconut.180 ml coconut milk, 50 g desiccated coconut
- In a small bowl, mix the icing sugar with coconut milk, one tablespoon at a time, until it reaches a smooth, pourable consistency.2 tbsp coconut milk, 150 g icing sugar
- Using a spoon, drizzle the icing over the cake in lines, allowing it to run down the sides for a casual, decorative effect. Let the icing set before slicing.
Notes
This cake cuts into 8–10 slices, depending on your serving size preference. Serve it as it is, or add a scoop of ice cream for a richer treat!
Nutrition
Calories: 405kcal | Carbohydrates: 56g | Protein: 5g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 64mg | Sodium: 198mg | Potassium: 117mg | Fiber: 1g | Sugar: 35g | Vitamin A: 366IU | Vitamin C: 0.3mg | Calcium: 53mg | Iron: 2mg