Versatile coconut is so at home in a cake!

Versatile coconut is so at home in a cake!
Sweet Treats


Coconut can be used in a variety of ways throughout cooking, but my favourite time to use this versatile taste is when baking. Coconut cake is a delicious light dessert that can be enjoyed by all. This soft, crumbly sponge brings a tropical taste to any party.

The flavour packs a solid punch as each bite reveals a fluffy texture of sponge and shredded coconut. Cooked in a round tin, this cake mimics a victoria sponge, but offers so much more. You could also cook this in a loaf tin to create a dreamy coconut loaf for the family.


115g Real butter

215g Caster sugar

2 egg whites

2 whole eggs

Half a can coconut milk (approx. 200ml)

375g plain flour

1 teaspoon baking powder

75-100g desiccated coconut


To get started, preheat your oven to 200°/180° Fan/Gas Mark 6. Grease and line one eight-inch round tin.

In a large bowl, cream together your butter and sugar. It’s a good idea to use a stand mixer, or a hand mixer for this step as you’ll wear your arm out trying to do this with a wooden spoon! The butter and sugar should turn a smooth pale yellow in colour.

Sieve together in a bowl the flour, desiccated coconut and baking powder so your dry ingredients are ready to go when needed.

Beat your four egg whites through your butter and sugar until smooth. Slowly add in one whole egg at a time, mixing well to combine after each one.

Whisk your coconut milk to remove any lumps or bumps. Start to add a small amount of the dry ingredients to the buttery mixture and combine well. Add about a third of the coconut milk, and mix again.

Continue adding dry ingredients and coconut milk in small amounts until both are combined fully.

Pour your batter into the lined tin and place in the oven for 40-45 minutes, or until you can stick a skewer through the centre and pull it out clean. Leave to rest and cool on the counter.

Using a sharp serrated knife, cut the round top from your cake, and cut the remaining sponge to create two beautiful fluffy layers.

Now this part is up to you. I sandwiched my cake with a layer of raspberry jam, however you can definitely change this. A vanilla buttercream sprinkled with toasted coconut flakes would be a gorgeous alternative. Or a chocolate ganache to create a cake similar to bounty bars in flavour.

Top Tip: Never throw away any cake scraps. Break them up in a bowl and combine with some buttercream icing to create cake pops. You can dip these in melted chocolate and leave them to set. A perfect snack for on the go!

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