Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, coconut cake. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Coconut Cake is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Coconut Cake is something which I’ve loved my entire life. They are fine and they look wonderful.

Come See our Unique Cake Gifts! Find top-rated coconut cake recipes complete with ratings, reviews, and cooking tips. Coconut cake is an Easter and holiday favorite, but delicious any time.

To begin with this particular recipe, we must prepare a few ingredients. You can have coconut cake using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Coconut Cake:

1. Take 125 g Butter *cut into small pieces, softened at room temperature
2. Take 3/4 cup Caster Sugar *1/2 cup is quite OK
3. Make ready 3 Eggs *at room temperature
4. Take 1 cup Desiccated Coconut
5. Prepare 1 cup Self-Raising Flour
6. Make ready Zest of 1 Lemon

Mine was very yellow on the inside though. Coconut fans, this dessert is for you. With coconut in the cake batter and frosting, plus a generous coating of shredded coconut to finish it off, this cake is bursting with rich coconut flavor—perfect for any special occasion. This is a perfect coconut cake recipe - easy & incredibly tasty.

Steps to make Coconut Cake:

1. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
2. Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and beat until creamy.
3. Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
4. Add Lemon Zest. Fold in Flour and Desiccated Coconut with a spatula or large metal spoon until just combined. DO NOT over-mix.
5. Spoon the mixture into the loaf tin and smooth the surface. *Note: I tend to spread the middle part thinner and the edges thicker.
6. Bake in preheated oven for 35 to 40 minutes or until cooked through. Stand the cake in the pan for 5 minutes, then turn onto a wire rack to cool.

The only basic changes I made were to use a fork instead of a straw to poke the holes pour the cream/cond milk mixture while the cake is still hot and I made fresh whipped cream. I made this cake for a good friend's birthday dinner. FYI, I'm a northerner and made coconut cake as a kid but probably only either a box mix or a white cake and we put coconut on top of the frosting. However, I'm making this for a true southern gal….stress. And to add to the stress… Top with second layer of cake.

So that’s going to wrap this up for this exceptional food coconut cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!