Recipe for Coconut Cake UK

How to Make the Perfect Coconut Cake: A UK Recipe

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Welcome to our guide on how to make the perfect coconut cake, UK style. If you’re big on coconut and love a soft, moist cake, this recipe is for you. It takes you to a tropical paradise with every bite. The layers are light and the cream cheese frosting is packed with coconut flavor.

What’s the secret to this amazing coconut cake? We’ve combined key ingredients to make sure it tastes and feels unforgettable. The cake mix has both coconut flavoring and milk to make it extra coconutty and moist. We’ve used a special method to mix the batter. This technique makes the cake light and fluffy. Adding the dry ingredients by hand keeps the cake super soft and tender.

Ready for a coconut cake adventure in your kitchen? The next part of our guide will walk you through making this tasty treat. Don’t worry, it’s simpler than you think!

How to Make Coconut Cake

Making coconut cake is easy. Follow these steps to bake a tasty cake that your loved ones will enjoy.

Gather Your Ingredients

First, check that you have everything needed for the coconut cake:

  • 2 8-inch cake pans
  • 2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup coconut milk
  • 1 cup shredded coconut

Baking the Cake

  1. Preheat your oven to 350°F (175°C) and grease the cake pans.
  2. Sift the dry ingredients together in a bowl.
  3. In another bowl, mix butter, oil, and sugar until fluffy.
  4. Add eggs one by one, then mix in the vanilla, coconut extract, and coconut milk.
  5. Fold in the dry mix and shredded coconut gently, don’t overmix.
  6. Put the batter into the pans evenly.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let the cakes cool before adding frosting.

Frosting the Cake

After the cakes cool, frost them with coconut cream cheese frosting. Find the frosting recipe here.

Add a layer of frosting between the cakes and on top. Sprinkle shredded coconut on top for looks.

By following these steps, you can make a delicious coconut cake at home. Enjoy your creation!


This coconut cake recipe is perfect for those who love coconut. It has layers that are moist and full of flavor. Plus, the frosting is creamy and dreamy.

The real magic comes from using coconut flavor and milk just right. They make every bite taste like a coconut dream. Also, they keep the cake layers nice and moist.

The way the ingredients are mixed makes the cake light and fluffy. This UK-style coconut cake is a feast for the senses. Every bite will make you smile.

This coconut cake is great for any time – as a dessert, for tea, or on special days. It’s a celebration of the amazing taste of coconuts. You can bet it will be a hit, with its great flavor, moist layers, and smooth frosting.


What size cake pans should I use for this recipe?

For this recipe, two 8-inch cake pans work best.

How do I prepare the cake pans?

First, grease your cake pans to keep the cake from sticking.

What are the key elements that make this coconut cake so delicious?

Coconut flavoring and coconut milk make it tasty and moist.

The creaming method ensures a light and fluffy texture. Plus, gently adding dry ingredients creates a tender crumb.

Can I substitute any ingredients in this recipe?

You can try substitutes, but it might change the cake’s taste and texture.

How long should I bake the coconut cake?

Bake until a toothpick comes out clean, probably 25-30 minutes.

How should I store the coconut cake?

Keep it in the fridge in an airtight container. It stays fresh for 4-5 days.

Can I freeze the coconut cake?

Yes, freezing is possible. Wrap it in plastic or put it in a freezer-safe container before freezing. To serve, thaw in the fridge.

Can I make the coconut cake ahead of time?

Making it ahead is fine. Bake, cool, and wrap the layers. Keep them in the fridge to frost and serve later.

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