Coconut Cake

Photographer: Adam

I am a keen baker – I love to spend a Saturday afternoon in the kitchen, up to my elbows in recipes books and cake tins.  Often I am inspired by a recipe someone from the office has shared, or a new cookbook purchase; this cake was inspired by a bag of gorgeous coconut chips that made it into my trolley on my last trip to the supermarket.  The end result of an afternoon’s work was a moist, fluffy and rather beautiful coconut cake, drenched in syrup and slathered with cream cheese icing.  There was nothing but a few lonely crumbs left by Sunday night – this is one moreish cake!


150g butter, softened
1 ¼ cups brown sugar (firmly packed)
Finley grated zest of 1 orange
1 tsp vanilla extract
2 cups coconut thread
1 cup milk
4 eggs
1 1/2 cups flour
1 tsp baking powder

½ cup sugar
¼ cup lemon juice
½ cup water

Cream Cheese Icing
50g butter, softened
300g icing sugar
125g cream cheese
Zest and juice 1 lemon

50g coconut chips, to decorate


1. Preheat oven to 160ºC on Bake, grease and line a 20cm springform tin.
2. In a stand mixer cream butter, brown sugar, orange zest and vanilla until very pale and fluffy.
3. Meanwhile soak the coconut thread in the milk.
4. Add the eggs one at a time to the creamed butter and sugar, beating well after each addition.
5. Fold through the soaked coconut thread and milk.
6. Sift flour and baking powder together and fold through batter.
7. Pour into tin and bake for 50-60 minutes, until a skewer comes out clean.
8. Pour hot syrup over hot cake while still in tin. Set aside to cool before removing from tin.
9. Ice with cream cheese icing and top with coconut chips.

Put all ingredients into a small saucepan and boil for 5-10 minutes until syrupy.

Cream cheese icing
In a stand mixer, combine butter and icing sugar until the texture resembles course sand. Add cream cheese, lemon juice and zest. Beat until thick and creamy