or scroll for tips (and a little nostalgia).
This old-fashioned Coconut Cake Recipe comes direct from the pages of Nana Ling’s handwritten recipe book and is dated April 1940.
Eighty-one years later, I can confirm this cake is absolute coconut perfection. A fluffy, buttery cake topped with a pretty pink coconut icing and topped with lightly toasted coconut flakes.
They really knew how to bake up a treat back then!
Making the cake
The cake recipe calls for all of the traditional ingredients for butter cake – butter, sugar, eggs, milk and flour – along with half a cup of desiccated coconut.
Ideally, your butter and eggs should be at room temperature before you begin.
You’ll need a bar cake tin for this recipe, approximately 24 x 13 x 7 cm. Prepare the tin by greasing with butter and then lining with baking paper.
The method involves creaming the butter and sugar before adding the egg yolks, coconut, flour and milk. The egg whites are whisked until stiff and then gently combined into the mixture.
The cake is cooked in a bar tin for 50 minutes.
The icing on the Coconut Cake
Once the cake is cooled, it’s time to add the pretty pink coconut icing.
The icing is packed with 2 tablespoons of desiccated coconut, to be precise, and made by adding all ingredients in a bowl and stirring to combine.
Top off the cake with some lightly toasted coconut flakes.
Toasting the coconut
The easiest way to toast coconut is to use the grill function on your oven.
Spread the coconut out on a baking tray and then pop it in the oven for about 5 mins, taking it out to stir around a little every minute or so.
Keep an eye on it, though, as it’s really easy to burn. It turns a lovely golden colour quite quickly, so keep watching and remove it from the oven as soon as you achieve the desired colour.
Allow the toasted coconut to cool completely before using it to decorate the cake.
If you love coconut, or know somebody who’s a coconut lover, this old-fashioned cake is simple to make and a delight to devour.
Nana Ling’s Coconut Cake Recipe
Keep scrolling for the tested and tweaked version.
- medium bar tin (approx 24 x 13 x 7 cm)
- 125 grams butter
- 3/4 cup caster sugar
- 2 eggs
- 1/2 cup desiccated coconut
- 1 1/2 cups SR flour
- 1/2 cup milk
- 1 cup icing sugar
- 1 tablespoon butter
- 2 tablespoons desiccated coconut
- 1 1/2 tablespoons boiling water
- few drops pink food colouring (optional)
- 2 tablespoons flaked coconut, lightly toasted
- Pre-heat oven to moderate (160 degrees celsius, fan-forced)
- Grease bar tin and line with baking paper.
- Cream butter and sugar.
- Separate eggs and add whisked egg yolks. Beat until well combined.
- Add coconut and SR flour. Stir to combine.
- Add milk and stir to combine.
- Beat egg whites until stiff and then fold into mixture until combined.
- Pour into bar tin and bake for 50 minutes.
- Remove from oven and allow to cool for 10 minutes. Remove cake from tin and allow to cool completely.
- To make icing, combine all ingredients and then pour over cooled cake.
- Immediately sprinkle toasted coconut flakes over icing to decorate.