Coconut Cake

Serves 12

Prep Time 10-15 min

Cook Time 40-45 min



  • 25g butter, softened
  • ½ teaspoon vanilla essence
  • ½ teaspoon coconut essence
  • ½ cup caster sugar
  • 1 cups Creative Gourmet Frozen Coconut (thawed & shredded finely)
  • 1 cups self-raising flour
  • 1 cup milk


  • 500ml fresh milk cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon caster sugar or to taste
  • ¼ cup Creative Gourmet Frozen Coconut (thawed & sliced in strips)



  • Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm round cake tin.
  • Mix all ingredients in a bowl.
  • Transfer mixture into the lined tin; bake for about 40 minutes or until cooked when tested. Stand cake in pan for 5 minutes before turning onto a wire rack, top-side up, to cool.


  • Combine vanilla extract, and cream into a bowl adding the sugar in small amounts. Beat using an electric mixer until it holds soft peaks, about 2 minutes.
  • Slice Creative Gourmet Frozen Coconut finely in strips.

Assemble Cake

  • Using a long serrated knife, slice the cooled cake horizontally into 2 layers. Carefully place one half aside.
  • Evenly spread 1/4 of the filling over the cut side of the bottom cake layer.
  • Place second cake layer over the filling, cut side down, pressing gently to secure it.
  • Using an offset spatula or a long, thin spatula, spread 3/4 cup of the cream in a thin layer over the top and sides of the cake.

Add sliced coconut on top.

Products Used In This Recipe