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Coconut Cake With Coconut Ice Frosting

Coconut Cake With Coconut Ice Frosting

Coconut Cake with Coconut Ice Frosting

This is a beautifully moist and rich coconut cake with a decadent coconut ice frosting and is a family favorite.  The recipe is from an old Women’s Weekly Cookbook and I always make it at Easter.  The cake keeps well for up to a week, but it won’t last that long!

125 grams butter
1/2 teaspoon coconut essence
1 cup castor sugar
2 eggs
1/2 cup coconut
1 1/2 cups self raising flour
300 gram carton sour cream
1/3 cup milk

Coconut Ice Frosting
2 cups icing sugar
1 1/3 cups coconut
2 egg whites, lightly beaten
pink food coloring

Butter a deep 23cm round cake pan or two smaller round cake tins and line with baking paper.


Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined.  Transfer mixture to large bowl, stir in half the coconut and sifted flour with half the sour cream and milk, then stir in remaining ingredients and stir until smooth.

Pour mixtured into prepared tin(s) and bake in moderate oven for around 1 hour for a large tin and 25-30 minutes for two smaller tins.  Stand for 5 minutes before turning onto a wire rack to cool.  Top with frosting when cold.

Coconut Ice Frosting
Combine sifted icing sugar in bowl with coconut and egg whites, mix well and tint (carefully) with a few drops of pink coloring.