Coconut and redcurrant cake

Coconut cake 1

This coconut and redcurrant cake is quick and easy to make if you’re in a hurry, but still has the ‘wow’ factor thanks to the ruby-like redcurrants. The fruit adds a little bit of tang but coconut lovers will be delighted because this cake is all about it: shredded coconut in the cake; coconut cream; and coconut flavouring in the icing. In my opinion, there can never be too much coconut!

Coconut cake 2

Coconut cake 3

Coconut cake 4

To make the cake, you need:

Coconut and redcurrant cake

Prep time: 20 minutes

Cooking time: 1 hour

Total Time: 1 hour, 30 minutes

Serves: 10 to 12 people


    For the cake
  • 200 g butter, at room temperature
  • 200 g caster sugar
  • 4 eggs
  • 175 g self-raising flour
  • 80 g shredded coconut
  • 1/2 tsp baking powder
  • 100 ml whole milk
  • For the icing
  • 250 g cream cheese
  • 50 ml coconut cream
  • 50 g icing sugar
  • 1/2 tsp coconut extract (optional)
  • Redcurrants (for decorating)


    To make the cake
  1. Heat the oven to 160°C. Grease a 20 cm cake tin.
  2. Beat together the butter and sugar until light and fluffy, then beat in the eggs, one by one.
  3. Fold in the flour, shredded coconut, baking powder and milk.
  4. Pour the mixture into the cake tin and bake for around 1 hour until a skewer inserted in the middle comes out clean.
  5. To make the icing
  6. Meanwhile, beat together the cream cheese and coconut cream. Add the icing sugar and coconut extract, if using, and beat further. Place in the fridge.
  7. When the cake is cool, spread the cream cheese all around it. Decorate with a few redcurrants.


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