Our Recipes
COCONUT CREAM CAKE
✨ soft, creamy, coconut-filled goodness in every bite 🥥
Ingredients
For the Cake
✅ 140 g butter
✅ 140 g golden sugar
✅ 200 ml CocoGoodsCo Coconut Cream
✅ 140 g plain flour
✅ 85 g fine or medium polenta
✅ 50 g CocoGoodsCo Desiccated Coconut
✅ 2 tsp baking powder
✅ Finely grated zest of 1/4 lemon
✅ Juice of 1 lemon
For the Topping
✅ 140 g icing sugar, sifted
✅ 1 tsp cornstarch
✅ Remaining CocoGoodsCo Coconut Cream
Directions
Step 1: Preparation & Creaming
✅ Line an 18cm round cake tin with baking parchment.
✅ In a large mixing bowl, cream together the melted butter and golden sugar until the mixture is pale, soft, and fluffy.
Step 2: Mix the Batter
✅ Add 150ml of the CocoGoodsCo Coconut Cream along with the lemon juice, lemon zest, flour, baking powder, and the 50g of CocoGoodsCo Desiccated Coconut.
✅ Beat the mixture lightly until just combined. The batter should be soft and slightly wet.
Step 3: Bake to Perfection
✅ Preheat your oven to 180°C (160°C fan/Gas 4).
✅ Spoon the batter into the prepared tin and smooth the top.
✅ Bake for 50 - 55 minutes. You’ll know it’s ready when the top is a beautiful golden brown and a skewer inserted into the center comes out clean.
Step 4: Cool Down
✅ Remove the cake from the oven and let it cool completely inside the tin. This helps the moisture from the coconut cream settle, ensuring a moist texture.
Step 5: Glaze & Garnish
✅ Once cold, remove the cake from the tin and place it on a serving plate.
✅ In a small bowl, whisk the sieved icing sugar, cornstarch with the remaining 50ml of CocoGoodsCo Coconut Cream until you reach a thick but flowing consistency.
✅ Pour the glaze over the center of the cake, allowing it to dribble naturally down the sides.
Step 6: The Final Touch
✅ Sprinkle the CocoGoodsCo Toasted Coconut Chips around the top edge of the cake for that extra crunch and professional finish.
