Coconut Cake With A Coconut Buttercream
A moist coconut cake made with very simple ingredients that's easy to make.
Ingredients
- 175 g Self-Rasing Flour
- 175 g Caster Sugar
- 175 g Margarine (or unsalted butter softened)
- 3 Eggs (Beaten)
- 50 g Desiccated Coconut
- 3 tbsp Milk
Coconut Buttercream
- 113 g Butter
- 250 g Icing Sugar
- 2 tbsp Coconut Milk
Instructions
- Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4 and grease line a springform tin with baking paper.
- Whisk the sugar and margarine until thick and creamy. One at a time, add the eggs, whisking in between each one. Add some flour if it begins to curdle.
- Fold in the flour and then mix in the desiccated coconut and milk.
- Pour into the baking tin and spread out on top. Bake in the oven for 50 -55 mins. Then leave to cool in the tin for 5 minutes before removing then leave to cool completely on a wire rack.
- If you want to use the air fryer, set at 160°c and bake for 50 mins or set the temperature higher for a quicker cooking time.
- Meanwhile, make the buttercream.
- In a bowl, mix the butter until loose and smooth and add the sieved icing sugar. Mix together, then add the coconut milk. Mix until you have a smooth buttercream. Add more milk if it's a bit thick.
- Cut the cake in half and spread the buttercream mixture evenly on one sponge. Sandwich together and serve.
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Nutrition
Calories: 620kcalCarbohydrates: 72gProtein: 5gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 92mgSodium: 327mgPotassium: 110mgFiber: 2gSugar: 53gVitamin A: 1234IUVitamin C: 0.2mgCalcium: 32mgIron: 2mg
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