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coconut cake with pink icing and lightly toasted coconut
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4.67 from 18 votes

Coconut Cake

An old-fashioned coconut cake with pink icing and toasted coconut topping.
Prep Time20 mins
Cook Time50 mins
Course: Dessert
Cuisine: Australian
Keyword: coconut cake
Servings: 16 slices
Calories: 200kcal

Equipment

  • medium bar tin (approx 24 x 13 x 7 cm)

Ingredients

Cake

  • 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

Icing

  • 1 cup icing sugar
  • 1 tablespoon butter
  • 2 tablespoons desiccated coconut
  • 1 1/2 tablespoons boiling water
  • few drops pink food colouring (optional)

Decorating

  • 2 tablespoons flaked coconut, lightly toasted

Instructions

  • 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.

Nutrition

Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 72mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg