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.

Prep Time 20

Cook Time 35

Total Time 55

Servings Slices

Ingredients

For the cake:

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
Pour the batter into the prepared tin and level the surface. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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