Coconut Cake Recipe

A super tasty Coconut Cake and get along well with custard. Made your really quick dessert with a lovely cake, very moist and crispy outside.


  • 225g/6 oz self-raising flour
  • pinch of salt
  • 115g/4 oz butter, cut into small pieces, plus extra for greasing
  • 115g/4 oz demerara sugar
  • 100g/3½ oz grated coconut, plus extra for sprinkling
  • 2 eggs, lightly beaten
  • 4 tbsp milk


  1. Preheat the oven to 325F. Grease a 900-g/2-lb loaf tin and line with baking paper.
  2. In a mixing bowl, use your fingertips to rub in the butter and flour and salt until become fine breadcrumbs.
  3. Add the sugar, coconut, eggs and milk and stir to mix until soft dropping consistency.
  4. Transfer the mixture into the prepared tin and use a palette knife or a wooden spoon to smooth the surface. Bake for 30 minutes.
  5. Remove the cake from the oven and sprinkle with the extra coconut. Put in the oven again and bake for 30 minutes more, until golden and a toothpick inserted into the centre comes out clean.
  6. Let cool for a while, then turn out onto a wire rack to cool completely.

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