The softest, fluffiest sticky coconut cake
This is my favourite sticky, fluffy coconut cake, which we make and serve in the bakery all summer. It’s quick, really easy to make and lasts like a dream for about a week if you wrap it airtight.
This can be scaled up or down and made as cupcakes or layer cakes, see notes for how to adjust to suit you – and it can be iced as you like but I’ve included notes on how I do mine
Plain flour – 240g
Baking powder – 2.5 tsp
Salt – 1 tsp
Unsalted butter (soft, room temp) – 170g
Caster sugar – 300g
(Free range) eggs – 3
Full fat coconut milk – 200ml (1/2 a can)
Desiccated coconut – 35g
2 x 7″ cake tins (well greased)
For the icing – I use an approx 50/50 mix of Swiss Meringue buttercream & my ‘regular’ buttercream which is a dream – silky, soft and stays fluffy and not too sweet…just mix the two together evenly by hand or with the paddle attachment and a stand mixer – I then top with more desiccated coconut and some coconut flakes too (toasted, and optional)
Preheat your oven to 180c
In the bowl of your stand mixer – cream together the soft butter and caster sugar until light and fluffy – about 3 mins or until it looks much lighter and aerated.
Now add the eggs and mix on slow, until just combined evenly into the batter.
In another bowl, mix together your dry ingredients (flour, baking powder and salt), then add this to the batter and story just to incorporate evenly. Add the milk and desiccated coconut and mix to just incorporate, no need to beat this much, just enough to combine evenly so you have a nice smooth batter.
Now transfer evenly between your two greased cake tins and bake in your heated oven for 20 mins, then check – they probably need a little longer – they’re ready when a toothpick inserted in the centre comes out clean. *
Allow your cakes to cool, then sandwich with your buttercream (see ingredients list for the icing I use for this), then spread more on top – you can just use a spoon for this, or a palette knife but I think it looks best when it’s rough, so don’t stress over this part!
* you can do this while your cakes are in the oven or cooling: Toast your coconut in a hot oven for around 6 mins – stirring occasionally, until it’s aromatic and a nice even golden brown. – once your cake is iced, sprinkle liberally over the top and you’re ready to go!
Store it well and this cake will last you way longer than you need it to — it will keep for up to a week if wrapped airtight.
Feel free to scale this up to suit you – and if you want to make cupcakes half of this mix will do you around 10 – just fill the cases 2/4 of the way full.
Enjoy! – and do tag me and share if you make this at home – I’d love to see!