Coconut Cream Cake

Servings : Serves 10-12

This is one of those soft and fluffy cloud-like cakes that are simply delectable. The simple whipped cream frosting is the perfect compliment to this soft and spongy coconut flavoured cake.

Ingredients for Cake

  • 2 1/2 cups cake flour (tip on how to make at home given below)
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup unsweetened coconut milk
  • 1 cup butter or margarine (or a mix of the two)
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla essence
  • 1 tsp lemon zest (optional)

Ingredients for Frosting

  • 2 cups unsweetened heavy whipping cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla essence
  • 2 1/2 cups shredded sweetened coconut, toasted until golden


To make cake flour at home, simply substitute 2 tbsp out of every cup of regular all purpose flour with cornflour/cornstarch and then sieve together and use as needed

First, separate the yolks from the egg whites. Set aside in different bowls.

Sift/sieve the flour with the baking powder and half tsp of salt. In a small pitcher or jug, combine the milk with the coconut milk. Set aside.

Preheat the oven to 180 Degrees C. Grease and line two 8″ round pan.

Make sure all your ingredients are at room temperature.

Beat the butter and sugar until light and creamy. Add the egg yolks, lemon zest and vanilla essence and beat until smooth. At low speed, add the dry ingredients in 3 batches, alternating with the milk mixture. Beat until smooth.

Wash the whisk attachments and dry them well. In a separate bowl, whisk the egg whites until frothy, then add a pinch of salt to them and keep beating until the egg whites form stiff peaks. The salt helps to stabilize the egg whites.

Add a third of the egg whites into the cake batter and stir it in with a spatula or wooden spoon (NOT THE MIXER), this will help loosen the batter slightly. Then add half of the remaining egg whites and very very gently fold the whites in until just incorporated. Add the remaining egg whites and fold until mixed in. Avoid over-mixing the batter as this will deflate the egg whites.

Divide the batter between your prepared pans. Bake on the middle shelf of the preheated oven for 25 minutes or until a skewer stuck in the center comes out clean.

Turn the cakes on to a cake rack, discard the grease proof paper and allow to cool completely.

In the meantime, prepare the frosting.

Whisk the whipping cream until soft peaks form, then add the icing sugar and vanilla essence. Whisk until thick and the peaks hold their shape.

Once the cakes are completely cool, place one on a plate or cake board and frost the top with whipped cream. Add the second cake on top and generously cover the cake with the remaining cream. Sprinkle the toasted coconut all over the top and around the sides.

Chill for a few hours before slicing and serving.


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