Fresh Coconut Cake 

I love any excuse to flick through my cook books and try out a new recipe! With my Nans birthday around the corner and her love of coconut – I thought thank you Delia Smith!


For the cake:

  • 75g grated fresh coconut
  • 175g SR Flour
  • 1tsp baking powder
  • 3 large eggs
  • 175g soft butter
  • 175g golden caster sugar
  • 1tsp vanilla extract

For the frosting:

  • 40g grated fresh coconut 
  • 250g mascarpone
  • 200ml fromage frais
  • 1tsp vanilla extract
  • 1 dessert spoon golden caster sugar

50g grated Fresh coconut for decorating the top and side of cake.


  1. Preheat oven to 170′ fan assisted
  2. Sieve the flour and baking powder into a bowl from height to add as much air as possible
  3. Add all the other ingredients but the fresh coconut
  4. Use an electric whisk and mix until smooth
  5. Stir in the grated coconut and divide between two greased and lined 8inch sandwich tins  
  6. Place them on the centre shelf of the oven for about 30min
  7. Once baked leave for 5 minutes to cool, then turn out on to a wire cooking rack. Carefully peel off the baking paper. Once cold carefully divide each one horizontally into two halves using a sharp knife  
  8. For the frosting simply whisk all the ingredients together
  9. Select the plate you want to serve the cake on. Place one layer of the cake on first, followed by a thin layer of frosting, about a fifth. Follow by the next layer and so on. Use the rest of the frosting to coat the sides and the top of the cake and cover with the grated fresh coconut.  

Serve and enjoy –

Happy Birthday Nanny 🙂


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