Kidspot Kitchen

Kidspot Kitchen

Moist coconut cake with coconut ice frosting recipe

This gorgeous coconut cake is a Women's Weekly recipe and featured in their Top 10 cakes. It's certainly a special occasion cake with its coconut icing and is perfect with a cup of tea.



  • 125g butter, softened
  • 1/2 tsp coconut essence
  • 1 cup castor sugar
  • 2 eggs
  • 1/2 cup (40g) dessicated coconut
  • 1 1/2 cups self-raising flour
  • 250g extra-light sour cream
  • 1/3 cup (80ml) milk

Coconut ice frosting

  • 2 cups (320g)icing sugar
  • 11/3 cups (110g) dessicated coconut
  • 2 eggs whites, lightly beaten
  • 1 tbsp water
  • pink food colouring


Preheat oven to 180°C (160°C fan-forced). Grease deep 22cm-round cake pan; line base with baking paper.

Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time.

Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the sour cream and half the milk, then add remaining coconut, flour, sour cream and milk; stir until smooth.

Spread the mixture into the pan; bake for about 50 minutes or until cooked when tested. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.

Coconut ice frosting

Combine sifted icing sugar in a bowl with coconut, egg whites and water; mix well. Tint with a little pink colouring.

Top cold cake with Coconut Ice Frosting.


  • This cake is divine and the texture is like velvet.
  • I ran out of castor sugar and used regular sugar so I took extra care with creaming the butter and sugar.
  • I have made this with and without the coconut essence and it made very little difference to me.
  • Take care with how much food colouring you use in the icing. Half a drop too much and it's a vivid pink that Barbie would be proud to wear! Use a drinking straw to drop in half a drop to start with.
  • This a perfect cake to take for afternoon tea to a friends house and the icing is a perfect top to that velvet cake.
  • This recipe is from The Australian Women's Weekly's Top 10 cakes and was re-created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.

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