Coconut cream cake

A tempting egg-free cake with a taste of the exotic to it

  • Prep:25 mins
    Cook:55 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 411
  • fat 23g
  • saturates 17g
  • carbs 50g
  • sugars 30g
  • fibre 2g
  • protein 4g
  • salt 0.58g


  • juice of 1 lemon
  • 50g desiccated coconut
  • 200ml carton coconut cream
  • 85g fine or medium polenta
  • 2 level tsp baking powder
  • 140g butter at room temperature
  • 140g golden caster sugar
  • finely grated zest of ½ lemon
  • 140g plain flour
  • 2 tbsp toasted desiccated coconut
  • 140g icing sugar, sieved


  1. Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1?4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.

  2. Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.

  3. When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

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