Coconut milk adds a richness to this cake which makes it incredibly moreish
Diana Henry The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
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Published
I didn’t like coconut cakes or buns until I made this. It does include desiccated coconut but the coconut milk brings a richness that compels you to take another bite. It’s one of my favourite cakes.
Requires cooling time
Overview
Prep time
20 mins
Cook time
1 hr
30 mins
Serves
10
Ingredients
- 245g butter, melted and cooled, plus extra for greasing
- 300g plain flour, sifted
- ¾ tsp baking powder
- 50g desiccated coconut
- 145g soft light-brown sugar
- 100g coconut palm sugar (or just use all soft light-brown sugar)
- 200ml tinned coconut milk (be sure to shake the tin so the cream and liquid are blended)
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- finely grated zest of 2 limes
For the coconut buttercream
- 80g unsalted butter
- 80g icing sugar
- 50ml coconut cream
- 2 tbsp desiccated coconut
- juice of ½-1 lime, to taste
- 1 tbsp Malibu or white rum (optional)
- toasted or sweetened coconut flakes, to decorate
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4.
Step
Butter and base-line a 22 x 11 x 6cm loaf tin.
Step
Put 300g sifted plain flour, ¾ tsp baking powder, 50g desiccated coconut, 145g soft light-brown sugar and 100g coconut palm sugar, plus a pinch of salt, into a large bowl.
Step
Mix together 245g melted and cooled butter, 200ml tinned coconut milk, 2 large lightly beaten eggs and 1 tsp vanilla extract, and pour into the dry ingredients.
Step
Add the finely grated zest of 2 limes and mix with a wooden spoon.
Step
Scrape into the prepared tin and bake for about 1 hour 30 minutes (check the cake after 1 hour 15 minutes, as ovens vary so much). A skewer inserted into the middle should come out clean.
Step
Leave to cool in the tin for 15 minutes, then carefully turn it out on to a wire rack (it’s a fragile cake). Leave to cool completely.
Step
Meanwhile, beat together 80g unsalted butter and 80g icing sugar until pale and fluffy, then (with the electric stand mixer on a low speed if you’re using one) add 50ml coconut cream.
Step
Beat again, then add 2 tbsp desiccated coconut, the juice of ½-1 lime (to taste) and 1 tbsp Malibu or white rum, if using.
Step
Scrape into a bowl, cover and chill for about 30 minutes, to allow it to firm.
Step
Spread the buttercream on top of the cake with a palette knife and sprinkle with coconut flakes. Leave somewhere cool so that the topping can set a little before slicing.