Serves 10
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Has the coconut craze caught on to you? To satisfy and celebrate your cravings with the taste and touch of home, whip up your own coconut cake, decorated with your own special pink coconut ice frosting. Moist and soft with melt-in-your-mouth sweetness, this is everything one might ask for in a weekend coconut treat.


  • 125 g butter, softened
  • ½ tsp coconut essence
  • 1 cup caster sugar
  • 2 eggs
  • ½ cup (40 g) desiccated coconut
  • 1½ cup self-raising flour
  • 250 g extra-light sour cream
  • ⅓ cup (80 ml) milk


  • 2 cups (320 g) icing sugar
  • 1⅓ cup (110 g) desiccated coconut
  • 2 egg whites, lightly beaten
  • 1 tbsp water
  • Pink food colouring

Preheat oven to 180 C (160 C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.


Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.


Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.


Spread the mixture into the pan; bake for about 50 mins or until cooked when tested. Stand cake in pan for 10 mins before turning onto wire rack, top-side up, to cool.


Meanwhile, to make coconut ice frosting; combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.


Top cold cake with coconut ice frosting.

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