Classic Coconut Cake Recipe

INGREDIENTS

  • 125 g unsalted butter
  • 1 cup caster sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla essence
  • 1 3/4 cup plain flour
  • 2 tsp baking powder
  • 1/2 cup milk

Orange Buttercream

  • 1/2 caster sugar
  • 1/3 cup water
  • 125 g unsalted butter
  • 2 tsp orange juice
  • 1 tsp finely grated orange rind
  • 1 1/2 cups shredded  coconut or flaked  toasted  coconut  to decorate

INSTRUCTION

1. Preheat oven to moderate 180°C. Brush a deep 17 cm round cake tin with oil or melted butter. Line base with baking paper. Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy; add eggs gradually, beating thoroughly after each addition; add essence; beat until combined.

Transfer mixture to a large mixing bowl. Using a metal spoon, fold in the sifted flour and baking powder alternately with the milk; stir until combined and mixture is smooth. Spoon mixture into prepared tin, smooth surface. Bake for 40-45 minutes or until skewer comes out clean when inserted into centre of cake. Leave cake in tin for 10 minutes before timing onto wire rack to cool.

2. Then make Orange Buttercream: Combine sugar and water in small pan, stir constantly over low heat until sugar is dissolved, bring to boil, reduce heat, simmer without stirring, uncovered, 5 minutes. Remove from heat; cool. Using electric beaters beat butter, juice and rind in small mixing bowl until light and creamy. Pour cooled syrup onto creamed mixture, beating until all has been added and mixture is smooth and fluffy. Spread top and sides of cake with mixture. Carefully press shredded coconut thickly around sides and top of cake, or decorate top with flaked coconut, if you prefer.

Storage time – this cake will keep for up to three days in an airtight container in the refrigerator or, without icing, for up to two months in the freezer.

NOTE – If you would like to layer the cake and spread Buttercream between the layers and on top of the cake, you will need one and a half times the quantities of ingredients listed for the Orange Buttercream. After Step 1, allow the cake to cool completely. Make Buttercream as described in Step 2. Cut the cake in half horizontally with a serrated knife and spread Buttercream on bottom layer. Replace top layer and spread with Buttercream.

 

Download Printable Classic Coconut Cake with Orange Buttercream Recipe (PDF)

https://drive.google.com/open?id=1OAF2acTqxuyu0lCpbQNs7H4mtusAKUVT

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