Coconut Cream Cake… By Lucy Simmons

By lucy  , , , ,   , , , ,

April 21, 2016

A rich coconut cake with a delightful creamy topping adding the extra crunch with some desiccated coconut.

  • Prep: 30 mins
  • Cook: 35 mins
  • Yields: 12 Medium


1 Large Juice of a Lemon

50 Grams Desiccated coconut

150 ml Coconut cream

50 Grams Fine Polenta

2 tsp Baking powder

140 Grams Butter

140 Grams Golden caster sugar

1/2 Medium Lemon zest

2 tbsp Desiccated coconut, toasted

140 Grams Icing sugar

50 ml Coconut cream


  1.  Preheat the oven to 180C and grease and line a 18cm cake tin.
  2.  Using an electric whisk beat together the butter and sugar until light and fluffy then beat in the coconut cream.  When all combined beat in the remaining cake ingredients until light and fluffy.
  3.  Pour the cake mixture into the prepared cake tin and bake for 35 minutes or until golden and risen and when inserting a skewer it should come out clean.  Leave to cool in the tin for 5 minutes then turn out onto a cooling wrack and leave to cool completely before adding the topping.
  4. Beat together the coconut cream and icing sugar until smooth and glossy and place the desiccated coconut under the grill until golden.  Pour the cream over the top off the cake letting it drip down and sprinkle the desiccated coconut all over the cake.


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