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4.75 from 12 votes

Recipe: Coconut Layer Cake

An easy to make celebration indulgent coconut cake, made with coconut sponge, covered with coconut frosting and topped with Ferrero Raffaello coconut truffles
Servings: 10 servings
Prep Time15 mins
Cook Time25 mins
Total Time40 mins

Ingredients

For the Cake

  • 190 g coconut oil
  • 190 g Whitworths caster sugar
  • 3 eggs – beaten
  • 190 g self raising flour – or plain flour with a tsp of baking powder added
  • pinch salt
  • 1 – 2 tbs milk - or plant milk for a diary free cake

For the Frosting

  • 150 g coconut oil - or a mix of coconut oil and white vegetable fat such as Trex
  • 300 g Whitworths icing sugar
  • 1 – 2 tbs milk

Instructions

For the Cake

  • Line 2 x 15cm cake tins with greaseproof paper and lightly oil. Preheat the oven to 180C / GM 4
  • Cream the butter and sugar together with a hand held mixer or in your stand mixer. Add the eggs together with a tablespoon of the flour and beat well.
  • Sieve the flour, baking powder (if not using self raising flour) and salt and fold into the batter along with the milk.
  • Divide the mixture between the two prepared tins and smooth out using a knife. Bake for about 25 minutes.
  • The cakes are done when risen and springy. Remove from the oven and allow to cool.

For the Frosting

  • The secret to really fluffy frosting is to beat the fat really well before you add any sugar.
  • Place the coconut oil in a bowl and beat with an electric hand mixer until soft and fluffy. Slowly add the icing sugar beating as you go. Add the milk to loosen the mixture.
  • You can also make your frosting in a food processor or stand mixer, again beat the fat well before adding the icing sugar and milk.

To Assemble

  • Chill the cakes in the fridge for a few hours before frosting.
  • Stand the cake on a chopping board and sandwich the layers together with some of the frosting, using a pallet knife cover the top and sides of the cake with the remaining frosting. Use a fish slice to transfer to a cake stand or plate and decorate with the Ferrero Raffaello.

Notes

Nutrition is without the coconut truffles.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 578kcal | Carbohydrates: 64g | Protein: 3g | Fat: 35g | Saturated Fat: 30g | Cholesterol: 50mg | Sodium: 25mg | Potassium: 54mg | Sugar: 49g | Vitamin A: 90IU | Calcium: 24mg | Iron: 1.1mg
Course: Baked Goods
Cuisine: British
Keyword: Cake, Coconut Layer Cake