4.6 from 102 votes
Coconut Cake
An old-fashioned coconut cake with pink icing and toasted coconut topping.
Prep Time
20 mins
Cook Time
20 mins
Servings: 16 slices
Calories: 200 kcal
Course:
Dessert
Cuisine:
Australian
Ingredients
Cake
- 125 grams butter
- ¾ cup caster sugar
- 2 eggs
- ½ cup desiccated coconut
- 1 ½ cups SR flour
- ½ cup milk
Icing
- 1 cup icing sugar
- 1 tablespoon butter
- 2 tablespoons desiccated coconut
- 1 ½ 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.
Cup of Yum
Nutrition Information
Calories
200kcal
(10%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
72mg
(3%)
Potassium
40mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
247IU
(5%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 200
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 72mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.