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BakingBirthdayEasyRecipesShane Smith

Tropical Coconut Cake

25 mins Cook
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If you’re a fan of coconut, this tropical celebration cake is definitely for you. It’s made up of two coconut sponges and sandwiched with a velvety smooth vanilla buttercream. Coated the outside and top of the cake with desiccated coconut to add the most beautiful finish & flavour. This is another amazing recipe created by Gem Brand ambassador, Shane Smith.

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Tropical Coconut Cake

Tropical Coconut Cake

agnesgempackfoods-ie
prep time
30 mins
cooking time
25 mins
servings
10
total time
55 mins

Equipment

  • Weighing scales

  • Oven

  • Stand mixer/hand mixer

  • Parchment paper

  • 2 x 8” round baking tins

  • Mixing bowls

  • Spatula

  • Sieve

  • Whisk

  • Pallet knife

Ingredients

  • For the Sponge:

  • 130g butter, soft

  • 200g Gem caster sugar

  • 2 large eggs

  • Dash vanilla essence

  • 300g Gem self-raising flour

  • 160ml milk

  • ½ lemon zest

  • 80g Gem desiccated coconut

  • For the Buttercream:

  • 300g butter, soft

  • 300g icing sugar

  • Dash vanilla

  • For the Garnish:

  • 125g Gem desiccated coconut

  • Dried coconut slices

  • Edible flowers

Instructions

1
Preheat your oven to 180C/160C fan.
2
Grease and line two 8” tins with butter and parchment paper.
3
For the sponge, into a mixing bowl add the butter and sugar and cream until soft & pale.
4
Add the eggs, one by one, mixing between each addition.
5
Add the vanilla and lemon zest and mix through.
6
Sieve in the flour.
7
Add the desiccated coconut and mix.
8
Finally, add the milk and mix to form a soft batter.
9
Divide between the tins and bake in the preheated oven for 25-30 minutes.
10
Once baked, remove and allow to cool.
11
To make the buttercream, simply cream the butter, sugar and vanilla together until soft, creamy and smooth.
12
Sandwich and cover the two sponges with buttercream.
13
While the buttercream is still soft, cover the outside and top of the covered cake with more desiccated coconut and chill until needed.
14
To serve, remove from the fridge 60 minutes before eating.
15
Top the cake with dried coconut slices and edible flowers.
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