Coconut Cake

Miguel loves coconut everything.  He especially loves a good coconut cake.  Last year, one of my donna hay magazines had a whole section on “queen of cakes”. I made the cinnamon coated maple apple cakes (here) and they were out of control.  I am almost positive I made one of the chocolate cakes, but I can’t remember when?  Last week I was catching up on some of my favorite blogs and Patricia from Technicolor Kitchen ( see her post here ) had made the coconut cake from this same issue. I was inspired to make this cake.

Friday nights we sit down together, as a family and eat dinner.  We like to share our Friday night dinners with family and friends.  This past week our cousin, Jackie came to dinner.  It was a beautiful night, we ate outside, we laughed, told stories and enjoyed.  The coconut cake was the perfect ending to a meal of seared tuna with a citrus ginger sauce, orzo with peas, feta + basil, and sauteed string beans.

the cake was so good that when I went to take more photos of it, it was pretty much gone.  I think it was breakfast the next morning!

* to make self-rising flour; combine 1 cup all-purpose flour with 1/2 tsp. baking powder and 1/2 tsp. salt.  I usually make the equivalent of 4 cups at a time and store in a glass jar in my pantry.  just use when needed.

Coconut Cake


Ingredients

cake
250g butter, room temperature
275g sugar
1 tsp. vanilla extract
4 large eggs
300g self-rising flour, sifted*
80g unsweetened coconut
250ml milk

icing
640g confectioners sugar, sifted
1/3 cup boiling water

Instructions

for the cake
• preheat oven to 325*.  butter and flour a 10-cup capacity bundt or ring pan.
• place butter, sugar, and vanilla in the bowl of your electric mixer until light and creamy.  gradually add the eggs and beat well.  add the flour, coconut and the milk, mix until well combined.
• spoon the mixture into the prepared pan.  bake for 1 hour or until a skewer tested in the center of the cake comes out clean.
• cool in pan for about 30 minutes.  turn out onto wire rack to cool completely
for the icing
• whisk together the sugar and the water until smooth.  spoon the icing over the cake and allow to set.

The Urban Baker / SusanSalzman.com

Showing 13 comments
  • Fuji Mama
    Reply

    This looks and sounds absolutely delicious!!

  • Kim
    Reply

    Wow! This cake looks amazing! Plus it contains coconut wich I like, it is probably delicious!

  • Charlene Huang
    Reply

    this looks heavenly. Lets see if I am ever brave enough to bake it.

  • Jackie
    Reply

    I promise you all it was so delicious. I tried to fit in in my bag when I left but they were all watching me carefully. but I did get some delicious cookies and all the leftovers from the fantastic meal so I really can’t complain. The boys are equally delicious!

  • ~Lisa~
    Reply

    Who wouldn’t love your coconut cake. Can you send some to me (= And the family photo is precious!

  • Jess--Sugar High
    Reply

    sounds wonderful!

  • Tania
    Reply

    I love everything coconut, that cake is amazing!

  • Nicole@ The Dirty Oven
    Reply

    Just lovely…. really!

  • Patricia Scarpin
    Reply

    That cake is so tender – delicious! You baked it in such a gorgeous pan, Susan! Really beautiful!

  • Naomi
    Reply

    This sounds delish! I can’t wait to try it.

  • Candy
    Reply

    I’ve been craving coconut for awhile. This recipe looks perfect, great photos btw 🙂

  • TheHolmesLife
    Reply

    Hi UB! I know this is a lame question but I have to ask….how do you measure the dry weights in metric? I would love to try this cake but I’m stumped.

  • The Urban Baker
    Reply

    Hi Holmes Life,re: measurements, I can’ t live with out my scale. I highly suggest the investment! If you don’t have nor want to purchase a scale, then there are on line conversions charts which I find super helpful on many levels! http://www.onlineconversion.com/weight_common.htmhttp://www.exploratorium.edu/cooking/convert/measurements.htmlGood luck

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