Vintage recipe: coconut cake

Am I making you feel hungry? I’m making it my mission this afternoon to try to photograph this cake in a way that shows just how delicious it is – how does it look? It’s not an overtly coconutty cake, more a classic sponge with a delicate coconut flavour, then smothered in strawberry jam and buttercream. Lovely! I can prove how lovely this is. I baked this cake last night and this is how much is left  now (below). We’ve worked hard to eat that much haven’t we? 😉

Coconut cake


  • 175g/6oz butter
  • 175g/6oz caster sugar
  • 175g/6oz self-raising flour
  • 1 teaspoon baking powder
  • 3 eggs (beaten)
  • 50g/2oz desiccated coconut
  • 2 tbsp milk

For the icing/filling:

  • 280g/10oz icing sugar
  • 100g/4oz butter
  • 3 tbsp milk
  • 5 tbsp good strawberry jam

Preheat the oven to 180 degrees C/Gas 4/ Fan oven 160 degrees C.

Mix all the cake ingredients in mixer until smooth and divide between 2 20cm/8 inch cake tins.

Bake for 25 minutes then leave to cool.

To make the butter cream, beat together the icing sugar, milk and softened butter until soft and fluffy. Spread one sponge with the jam and then sandwich with the other cake. Top with fluffy buttercream and then enjoy.


Vintage recipe: coconut cake

Original recipe comes from the Good Food Magazine 101 Cakes &  Bakes book