Coconut cake | Women's Weekly Food
Beautifully moist and light, this coconut cake with its lovely and sweet frosting is the perfect accompaniment to your afternoon tea or coffee. It's even better
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 125 grams (4 ounces) butter, softened
- 1/2 teaspoon coconut extract
- 1 cup (220g) caster (superfine) sugar
- 2 eggs
- 1/2 cup (40g) desiccated coconut
- 1 1/2 cup (225g) self-raising flour
- 1 1/4 cup (300g) sour cream
- 1/3 cup (80ml) milk
- 2 cups (320g) icing (confectioners') sugar
- 1 1/3 cup (100g) desiccated coconut
- 2 egg whites, beaten lightly
- pink food colouring
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