Best Ever Coconut Cake

Best Ever Coconut Cake

Serves 8-10

My friend Richard loves coconut, like really loves it. Every time I go back to London, I always take a bag of Cherry Ripes which he inhales with gusto. One time, I even made him his very own coconut cake just because. So when his daughter Ria came to stay with us earlier this year, I decided to make a coconut cake, because I figured if Rich loved coconut that Ria must too. Weird logic but that’s Sam logic.

Naturally, I consulted my guru, Nigella in the quest for the perfect coconut cake because she never lets me down and this time was no exception. There’s an cracker of a recipe in How to Be a Domestic Goddess which naturally I tweaked to my tastebuds and converted to the Thermomix. The biggest difference is my addition of  jam and my skipping of Malibu, which I haven’t drunk since it gave me my first (unfortuantely not my last)  hangover on the Costa Brava circa 1987. I use coconut essence instead which is just as tasty and means even the small people and teetotallers can have their cake and eat it which is just as well because this cake is one that is not to be missed.

I’m not going to lie, it’s really sweet, really delicious and a coconut lover’s dream. The combination of moist, fluffy sponge sandwiched with jam and creamy coconut filling, and decorated with lashings of coconut icing, it really is just too good to resist. I promise you everyone will go (coco) nuts for this!

So tell me are you a fan of coconut too? Have you got a coconut lover in your life? And what say you about Malibu? Is it a yay or a nay?

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Ingredients

FOR THE CAKE

225g butter, softened

225g caster sugar

½ teaspoon vanilla essence

4 eggs

200g self-raising flour

25g cornflour

1/2 teaspoon baking powder

50g dessicated coconut soaked in 15oml boiling water

FOR THE SANDWICH FILLING

3 tablespoons strawberry jam

25g dessicated coconut

75g unsalted butter, softened

150g icing sugar, sifted

1 teaspoon coconut essence

FOR THE ICING

150g icing sugar

1-2 tablespoons milk

1/2 teaspoon coconut essence

2 tablespoons dessicated coconut, for sprinkling (optional)

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How to – Traditional

  1. Preheat oven to 180°C /160C fan-forced. Grease and line the base of 2 x 21cm sandwich tins.
  2. Put all the cake ingredients in a food processor and blitz until you have a soft batter.
  3. Pour into the prepared tins and cook for about 25 minutes. The cakes will be ready when the sponge starts to come away from the sides of the tin and when a cake tester inserted into the centre of the cake comes out clean.
  4. Allow the cakes to cool and then make the buttercream filling.
  5. Toast the coconut in a dry frying pan, until golden. Remove from pan and set aside on a plate to cool slightly.
  6. Cream together the butter and icing sugar and when you have a smooth paste, stir in the coconut essence and then the toasted coconut.
  7. Spread a generous layer of jam on the top of the bottom layer of cake and spread the buttercream on the underside of the top layer of cake and then the best bit, sandwich the cakes together.
  8. To make the icing for the top of the cake, simply beat the icing sugar, milk and coconut essence together in a bowl until you have a smoothy, runny paste that will cover the top and drip (not pour) down the sides.
  9. Sprinkle with a couple of tablespoons of dessicated coconut if you so desire and leave to set before cutting and eating.

How to – Thermomix

      1. Preheat oven to 180°C /160C fan-forced. Grease and line the base of 2 x 21cm sandwich tins.
      2. Put all the cake ingredients into TM bowl and mix for 10 seconds on  speed 4. Scrape down sides of bowl and mix for another 5 seconds on speed 4.
      3. Pour the batter into the prepared tins and cook for about 25 minutes. The cakes will be ready when the sponge starts to come away from the sides of the tin and when a cake tester inserted into the centre of the cake comes out clean.
      4. Allow the cakes to cool and then make the buttercream filling. Toast the coconut in a dry frying pan, until golden. Remove from pan and set aside on a plate to cool slightly.
      5. Place butter, coconut essence, icing sugar and toasted coconut  into TM bowl and mix on reverse speed 2 for 4 minutes.
      6. Spread a generous layer of jam on the top of the bottom layer of cake and spread the buttercream on the underside of the top layer of cake and then the best bit, sandwich the cakes together.
      7. To make the icing for the top of the cake, simply place the icing sugar, milk and coconut essence together in TM bowl and mix for 1 minute  on speed 4 until you have a smoothy, runny paste that will cover the top and drip (not pour) down the sides.
      8. Sprinkle with a couple of tablespoons of shredded coconut if you so desire and leave to set before cutting and eating.

TIP!

If you’re using a Thermomix, you can mill raw sugar for the caster sugar, but I suggest using pure icing sugar for both the buttercream and the topping, because it looks so bright and white.

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  • merilyn

    thanks sammie!
    i like everything connected to the coconut and my sister hates it! … funny!
    “everyone has their own reality!” … I love that sentence!
    have a good one hun! much love m:)X

    • Isn’t that funny that you love it and your sister doesn’t?! On the plus side, that means more cake for you! Winning! xx

  • Lorraine @ Not Quite Nigella

    Loving the slice shot Sammie! And yes a massive coconut fan here-love the stuff! 😀

  • Lucy @ Bake Play Smile

    How delicious!!! I love anything that has coconut in it. So yum!

  • Luce mills

    Thank you Sammie the best coconut cake ever … the lightness of the cake , the deliciousness of the strawberry jam and filling is a must …. when one makes it and tries it they will never forget the recipe 😘👍

  • This cake looks so fluffy and delicious! I loveee coconut but I’m the only one in my family who does! I guess that means I could eat this cake all to myself? 😉

    • It is so fluffy, so delicious and dare I say it, so moist! How convenient that no one else likes coconut, now you can have it ALL for you!

  • Nay to the Malibu because of a similar situation but Rottnest Island as opposed to the Costa Brava!! I love the look and sound of this cake now I must make it! Thanks for sharing with YWF too.

    • If you love coconut, you really will love this cake. Not only is it totes delicious, it won’t feel you leaving shabby the morning after like our old friend, Malibu!

  • The Purple Ladle

    This is amazing Sammie! I am a huge coconut fan although no so much a fan of Malibu either for a similar reason 😉

  • Oh I’ll have to make this for Mum, she’s a massive coconut fan!!!

  • The Thrifty Issue

    Yay! This looks delicious! I’ll definitely be making this one for a friend’s birthday which is about a week from now. Thanks, Sammie!

  • Jenni from Styling Curvy

    I have a friend visiting later this week, I’m going to give this cake a crack ❤

  • K Atie Duver

    Could you make this and put it together then freeze ?

    • I reckon you could freeze the uniced cakes, let them defrost and then put them together.

      • K Atie Duver

        Thank you that’s what I thought .