Coconut Cake Recipe

Coconut Cake Recipe


80 g margarine

130 g castor sugar

100 g plain flour

60 g corn flour

20 g cocoa powder

1 tsp baking powder

4 eggs (separate yolks from whites)

2 tbsp warm water


Ingredients For Chocolate Filling:

200 g margarine

100 g plain chocolate

50 g icing sugar

150 g desiccated coconut

8 glazed cherries (halved)


Sieve plain flour, corn flour, cocoa powder and baking powder together. Whisk egg yolks with warm water. Add in 70 g castor sugar and whisk until creamy. Whisk egg whites until stiff and fold in remaining sugar. Fold egg white mixture into egg yolk mixture carefully.


Melt margarine until semi liquid and allow to cool. Fold flour mixture into egg mixture. Finally, add in melted margarine.


Pour batter into cake tin greased with margarine and bake in preheated oven at 190 degrees Celsius. Cool cake slightly in cake tin before turning onto wire rack for cooling. Slice cake into three layers.


Method For Making Chocolate Filling:

Melt plain chocolate with icing sugar on a double broiler and allow to cool slightly. Beat margarine with melted chocolate until it is smooth. Spread chocolate filling on the two layers and sandwich the cake. Spread a thin layer of chocolate filling on the top and side of the cake, Sprinkle desiccated coconut all over the cake. Arrange halved cherries around edge of the cake.

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