Nigella Coconut Cake

Nigella’s Signature Coconut Cake: Rich and Flavorful

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Welcome to the world of coconut bliss with Nigella Lawson’s Coconut Cake. This divine dessert is perfect for anyone who loves coconut. It was made by Nigella Lawson, a famous British food writer and TV host. This cake brings out the best of coconut in every bite.

Nigella’s Coconut Cake is both simple and elegant. Her special touch mixes easy with a touch of class in this favorite cake. Get ready to enjoy a tropical treat with every slice of Nigella’s Coconut Cake.

Get ready for a tasty adventure with Nigella’s Coconut Cake. Its rich taste and moist texture set it apart. Enjoy each bite of this extraordinary dessert.

The Delightful Recipe of Nigella’s Coconut Cake

Nigella Lawson’s Coconut Cake is known for being both creamy and dreamy. It’s filled with a rich, tropical flavor. You can easily prepare it using simple ingredients like eggs, desiccated coconut, coconut cream, butter, sugar, flour, and baking powder.

Mix butter and sugar to start, then add eggs, flour, and coconut cream for a smooth batter. Bake the mixture until it’s a lovely golden color. Finally, add a coconut buttercream and raspberry filling between the layers. This creates a cake that is a treat for the taste buds.

“The coconut cake is a crowd pleaser, with its creamy texture and tropical flavors. It’s a dessert that easily transports you to a beachside paradise with every bite.” – Nigella Lawson

This recipe shines in both looks and taste. It’s moist and full of flavors, making it great for any event, big or small. From tea parties to special celebrations, this cake fits right in.

If you love coconut or just want a cake that feels like a tropical escape, Nigella’s Coconut Cake is perfect. It combines rich, tropical tastes with skillful cooking. The result is a dessert that feels absolutely heavenly.


  • 3 medium eggs
  • 200g desiccated coconut
  • 200ml coconut cream
  • 170g unsalted butter
  • 280g golden caster sugar
  • 200g self-raising flour
  • 1 tsp baking powder


  1. Preheat the oven to 180°C (350°F) and grease two 20cm round cake pans.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold in the desiccated coconut, self-raising flour, and baking powder until well combined.
  5. Divide the batter equally between the prepared cake pans and smooth the tops.
  6. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
  7. Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. Once the cakes are completely cooled, spread a generous layer of coconut buttercream on one cake layer and top with raspberry jam. Place the second cake layer on top and decorate as desired.

Tips for Storage and Serving Nigella’s Coconut Cake

After you’ve had a piece of Nigella’s Coconut Cake, it’s smart to store the rest well. This way, you can enjoy it again and again. Here are some ways to keep, reheat, and serve this tasty treat:


To store the Coconut Cake well, put it in an airtight container. Then, keep it in the fridge. This keeps its taste and texture for up to 3 days. If you plan to eat it later, freezing works too. Wrap slices or the whole cake in plastic. Put it in a container suitable for the freezer. It will stay good for 3 months, ready for when you want more coconut flavor.


Ready for another slice of Coconut Cake? You can warm it up in a few ways. For a warm slice, wrap it in foil. Then, heat it in the oven at a low temp until it’s warm enough for you. Or, microwave a slice for a few seconds. But, don’t heat it too much. It could lose its moistness.

Serving Suggestions:

Nigella’s Coconut Cake is wonderful on its own. But, adding a few things can make it even more special. Try it with fresh berries. They add a sweet, fruity kick. Or, top it with whipped cream or vanilla ice cream. This makes a delightfully creamy mix. It will make you crave more with every bite.

coconut cake storage

By storing, reheating, and serving Nigella’s Coconut Cake the right way, it will keep you enjoying its yummy taste. Whether it’s in the fridge, the freezer, warmed in the oven or microwave, or having it with toppings, this cake brings tropical joy every time you have it.”>


Nigella’s Coconut Cake is a special dessert. It blends the exotic taste of coconut with Nigella Lawson’s skillful recipes. This cake is moist, making every bite a luxurious experience.

The rich buttercream inside contrasts perfectly with the coconut. It creates a beautiful combination of flavors. This makes eating this cake truly special.

If you love coconut or want a bit of luxury, this cake is ideal. It shows Nigella Lawson’s talent and is easy to make. It’s perfect for anyone, no matter their baking skills.

This cake will take you on a tropical journey. It has Nigella’s unique style and coconut’s exotic flavor. The result is a dessert that delights anyone who tries it.

Indulge in Nigella’s Coconut Cake and enjoy its every bit of taste. It’s a masterpiece that every dessert fan should try. Let its flavors whisk you away to paradise.


Can I make substitutions in Nigella’s Coconut Cake recipe?

Yes, you can change a few ingredients. But, this might change how the cake tastes or feels. It’s often better to stick to the recipe as much as you can for the yummiest results.

Can I use fresh coconut instead of desiccated coconut?

Sure thing! Swap fresh coconut by grating it finely. Remember, fresh coconut might make your cake a bit more moist.

Can I use a different type of jam for the cake filling?

Absolutely! Pick your favorite jam. Though, raspberry jam is a classic choice. Don’t hesitate to try strawberry, apricot, or even a citrus marmalade for something new.

Can I omit the buttercream filling and use only jam?

Of course, you can skip the buttercream and go with just jam. It’ll make your cake very sweet and soft. But, the buttercream does bring a creamy touch that some people love.

Can I make the cake gluten-free?

Yes, to make it gluten-free, switch to a gluten-free flour mix. Check that it has baking powder for the cake to rise. This change allows everyone to enjoy the cake, even those avoiding gluten.

Can I use coconut milk instead of coconut cream?

Yes, coconut milk is a good substitute for coconut cream. But remember, cream is thicker and makes the cake richer. For coconut milk, go with full-fat for a similar result.

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