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Coconut cake

A tasty party dessert with a juicy raspberry lime drizzle

  • Prep: 15 mins
    Cook: 1 hrs 10 mins
    Plus cooling
  • Serves 10
  • More effort
  • Serves 10
  • More effort
  • Calories 731
  • Carbohydrates 96
  • Saturated Fat 25
  • Sugar 67
  • Protein 11
  • Fat 37
  • Fibre 4
  • Salt 0.35

Nutrition per serving

  • Calories 731
  • Carbohydrates 96
  • Saturated Fat 25
  • Sugar 67
  • Protein 11
  • Fat 37
  • Fibre 4
  • Salt 0.35

Ingredients

  • 200g block creamed coconut, chopped
  • 3 tbsp rapeseed or groundnut oil
  • 200g tub full-fat soft cheese
  • 600g sugar
  • 5 large eggs
  • 2 tsp vanilla extract
  • 375g plain flour
  • 175g desiccated coconut
  • icing sugar, raspberry lime drizzle (see below), coconut curls and lime zest (both optional) to serve

Tip

Raspberry lime drizzle
Purée 250g raspberries with 3 tbsp brown sugar. Rub through a sieve. Mix with 250g raspberries. Stir in zest ½ lime.

Method

  1. In a small pan, heat the creamed coconut gently until it melts. Mix in oil, then pour into a large bowl. Leave to cool.

  2. Heat oven to 160C/140C fan/gas 3. Line a deep 20 x 30cm baking tin with baking parchment. Add cheese and sugar to the cooled cream, then beat until light and fluffy. Add eggs, one at a time, beating well after each, then the vanilla extract and a pinch of salt. The mix will become mousse-like. Fold in flour, then coconut.

  3. Scrape into the tin. Bake for 1 hr-1 hr 5 mins until golden brown and a skewer stuck in the centre comes out clean. Turn out and cool on a rack. Serve, dusted with icing sugar and cut in wedges. Pour on the drizzle, add coconut curls and zest, if using.

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