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Home » Recipes » Cake

Vanilla and Coconut Cake

April 28, 2020 by Lynn Hill 10 Comments

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Lovely and moist Vanilla and Coconut Cake. 4 layers of Vanilla and coconut flavoured sponge. Sandwiched together with thin layers of jam and Coconut Cream Buttercream filling and frosting.

Vanilla and Coconut Cake with one slice cut out

Coconut cream is used in all sorts of cooking and baking. It's one of my favourite flavours. I've used it in other coconut cake recipes, such as this Coconut and Lime Cake with a lime syrup drizzle. Or this Cherry and Coconut Cake decorated with a water icing, and glace cherries. Both recipes include desiccated coconut.

This desiccated Coconut Cake recipe is adapted from the 'Coconut Sunshine Cake' recipe in my cookbook. The Clandestine Cake Cook Book.

Overhead shot of a coconut cake

What is the Difference Between Coconut Milk and Coconut Cream?

This recipe uses Coconut Cream. Before you start to buy the ingredients. I want to tell you what the difference is between Coconut Milk and Coconut Cream.

Coconut Milk, has the same consistency as cow’s milk and is made by simmering shredded coconut meat with water.

Coconut Cream is also made by simmering coconut meat with water but in a higher concentration. Making it a much thicker and creamier version of coconut milk.

Cream of Coconut is a sweetened version of coconut cream.  It is not a like for like an alternative to coconut cream because of the added sweetener.

Coconut water is the clear natural juice/liquid you will find when you crack open a coconut

How to Make a Vanilla and Coconut Cake

While the oven is heating up. Grease and line 2 x 19cm (7 & ½ inch) loose-bottomed sandwich cake tins. Sandwich tins make it much easier when it comes to releasing the cakes when baked.

Cake Batter in tins

Once your fluffy cake mixture is ready. Pour the batter evenly into each tin.

I often use scales to ensure that I have an even amount of cake batter in each tin.

Bake for 20 - 25 or until baked. Testing the centre of each cake with a skewer until it comes out clean.

Baked sponge cake on a rack

Leave the cakes to cool in their tins for 5 mins, before turning out onto a wire rack to cool completely. The domes often settle a little so no need to do any chopping at this stage. But if your cakes have risen too high, and don't settle, you may want to slice a little off the top. But not too much. Save and freeze any offcuts for trifles.

Sliced sponge cakes on a rack

While the cakes are cooling you can start to make the Coconut Buttercream Once that's ready. Check that the cakes have cooled completely before slicing each cake in half horizontally.

Sliced sponge cakes with fillings

Add a thin layer of Coconut Buttercream to three of the cake layers, followed by a thin layer of jam. Leave the fourth layer untouched.

Layers of sponge cake fill filling

Find a nice large cake stand or plate. Place each of the three layers on top of each other. With the undecorated layer on the top.

Cake on a white cake stand

Cover the whole cake in a thin layer with half of the remaining coconut buttercream. Finishing off with a coating of desiccated coconut on the top and sides of the cake.

Add the remaining buttercream to a piping bag fitted with your favourite nozzle. Pipe rosettes on the top. Topped with a slice of glace cherry. Remember to wash off the sugar syrup from the cherries first.

Cutting a slice of coconut cake

This cake makes 12 good slices and will keep for a few days in an airtight container.

Slice of Coconut Cake

Notes

  • I often use scales to ensure that I have an even amount of cake batter in each tin.
  • Wash the syrup off the cherries. Pat and dry them with a clean towel before slicing and adding to the cake.
  • This recipe uses Coconut Cream. Read my notes about the differences.
Vanilla and Coconut Cake with one slice cut out

Vanilla and Coconut Cake

Lynn Hill
Lovely and moist Vanilla and Coconut Cake. 4 layers of Vanilla and coconut flavoured sponge. Sandwiched together with thin layers of jam and Coconut Cream Buttercream filling and frosting.
4.92 from 12 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Afternoon Tea, Dessert
Cuisine British
Servings 12
Calories 664 kcal

INGREDIENTS

  • 200 g butter softened
  • 225 g caster sugar
  • 4 medium eggs
  • 225 g self raising flour
  • 150 ml coconut cream
  • 1 teaspoons baking powder
  • ½ teaspoons vanilla extract
  • Pinch of salt
  • 75 g desiccated coconut

Coconut Buttercream and Filling

  • 400 g Icing sugar sieved
  • 200 g Butter softened
  • 4 tablespoons coconut cream
  • ½ teaspoons vanilla extract
  • 100 g Fruit Jam

Decorations

  • 50 g desiccated coconut
  • 6 glace cherries washed and sliced in half
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Instructions
 

  • Preheat the oven to 180 deg c/fan. 160 c conventional oven.
  • Grease and line 2 x 19cm/7 & ½ inch loose bottomed sandwich cake tins.
  • Using an electric mixer. Beat the butter and sugar together until light and fluffy.
  • Continue beating. Add the eggs one at a time, adding a tablespoon of flour between each one, to help prevent curdling.
  • Mix in the coconut cream and vanilla extract until well combined.
  • Fold in the remaining flour, baking powder, (it helps if you sieve the flour and baking powder together first) salt and desiccated coconut. Mix until well combined.
  • Pour the mixture evenly into each tin. Bake for 20 - 25 or until baked. Testing the centre of each cake with a skewer until it comes out clean.
  • Leave the cakes to cool in their tins for 5 mins, before turning out onto a wire rack to cool completely.
  • Make the Buttercream
  • Beat the butter with an electric mixer until light and fluffy. Gradually add the sieved icing sugar until you have a thick light fluffy consistency. Add the coconut cream and vanilla extract. Mix until well combined.
  • Slice each cake in half horizontally.
  • Add a thin layer of Coconut Buttercream to three of the cake layers, followed by a thin layer of jam. Leave the 4th layer uncovered.
  • Find a nice large cake stand or plate. Place each of the three layers on top of each other. With the undecorated layer on the top.
  • Cover the whole cake in a thin layer, with half of the remaining buttercream.
  • Coat the top and side of the cake with desiccated coconut.
  • Add the remaining buttercream to a piping bag fitted with your favourite nozzle. Pipe rosettes on the top. Topped with a slice of glace cherry. Remember to wash off the sugar syrup from the cherries first.

Notes

A few notes about the difference between Coconut Milk and Coconut Cream.
Coconut Milk has the same consistency as cow’s milk and is made by simmering shredded coconut meat with water.
Coconut Cream is also made by simmering coconut meat with water but in a higher concentration. Making it a much thicker and creamier version of coconut milk.
Cream of Coconut is a sweetened version of coconut cream.  It is not a like for like an alternative to coconut cream because of the added sweetener.
Coconut Water is the clear natural juice/liquid you will find when you crack open a coconut
 

Nutrition

Calories: 664kcalCarbohydrates: 71gProtein: 6gFat: 42gSaturated Fat: 29gCholesterol: 126mgSodium: 265mgPotassium: 194mgFiber: 3gSugar: 53gVitamin A: 912IUVitamin C: 1mgCalcium: 38mgIron: 1mg
Keyword coconut, coconut buttercream, coconut cream
Did you Make this Recipe? Tag it Today!Let me know how you got on. Tag me on Facebook at @TraditionalHomeBakingTHB and include hashtag #TraditionalHomeBaking
« Easy White Bread Recipe
Easy Brown Bread Recipe »

Reader Interactions

Comments

  1. Dhil

    January 20, 2022 at 11:11 am

    May I please know the reason for using self raising flour and baking powder together? Usually we omit baking powder if using self raising flour. That is why a bit concerned. Thanks

    Reply
    • Lynn

      January 20, 2022 at 11:18 am

      Thanks for the question. In this case and in most cases, it depends on the other ingredients within the sponge cake batter. The coconut cream can make the cake a little dense so adding the baking powder helps give it the extra lift. You could try it without if you wish.

      Reply
  2. Krystal

    June 12, 2021 at 2:45 pm

    Hi what temperature does the sponges need to be cooked at please?

    Reply
    • Lynn

      June 12, 2021 at 3:06 pm

      All the details are on the recipe card.

      Reply
  3. mandy

    September 04, 2020 at 10:14 pm

    Hi,
    Quick question about recipe.
    Is the creamed coconut used in recipe, the block of creamed coconut you can buy that is hard and can be heated to be used in cakes? Or something different?

    Reply
    • Lynn

      September 05, 2020 at 4:39 am

      The creamed coconut I use for this recipe is thick but not a firm solid block. I’m sure it could be used for other recipes but you don’t need to heat it first before you add it to this cake recipe.

      Reply
      • mandy

        September 05, 2020 at 12:03 pm

        So would I just cut the coconut cream block up for amount needed and add to mixture before popping in oven?
        Just need to be sure as cake is for my mums birthday and don't want to mess it up:)

        Reply
        • Lynn

          September 06, 2020 at 2:22 pm

          The coconut cream that I use is not a solid block. It’s from Sainsburys. It’s a very thick cream texture. Similar in texture to cream cheese. I’m not sure how it would turn out if you are looking to use some else.

          Reply
    • Faye Parrott

      September 30, 2020 at 2:59 pm

      Hi mandy
      I'm not sure if u used the creamed coconut but it has the instructions on the box how to make it into coconut cream or water. I'm using this today so hopefully will work.

      Hope this is helpful

      Reply
  4. Pearl

    August 28, 2020 at 7:22 pm

    It is lovely

    Reply

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