Easy Coconut Cake

Easy Coconut Cake recipe

This easy Coconut Cake recipe produces a wonderful moist cake. It has lots of layers of coconut flavour as it includes desiccated coconut, coconut cream and coconut flavouring. It is topped with coconut-flavoured buttercream and decorated with a sprinkle of desiccated coconut.

I regularly make a Coconut and Lime Drizzle cake but wanted to make a cake which had a full-on coconut flavour. This cake is somehow softer, both in flavour and in texture. I think it is perfect if you are looking to do a bit of comfort eating. I also think it looks very attractive, in an understated, white-on-white way.

What you need to know about making my easy Coconut Cake
  • First off, it is very quick and easy. After all, the clue is in the title. It is a simple loaf cake which means that it is cooked in 45 minutes. However, you do need to wait until the cake is completely cool before you add the icing. Therefore, you may want to make it a few hours ahead. It is fine to make it the day before you want to eat it. Once cooled, wrap it in foil and then ice it the next day.
  • It uses various elements to create the full-0n celebration of coconut. There is desiccated coconut in the cake mix but I also use coconut flavouring. Many supermarkets produce this and it is worth seeking out a good quality one. I think it adds that extra hit of coconut. I also use coconut cream, rather than ordinary milk, to loosen up the cake mix. Again, this adds another layer of flavour. Coconut cream is used again in the buttercream icing.
  • You can keep the iced cake for a two or three days, wrapped in foil, but like all home-made sponge cakes it is best within a day or so. You can freeze it, wrapped in foil and then placed in a freezer bag, for up to three months.
  • I think of this as a typical cake to eat with your morning coffee or afternoon tea. However, I have used it as a dessert, with a scoop of coconut ice-cream for a full-on coconut experience!
Other loaf cakes

I love making loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

Easy Coconut Cake recipe

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Coconut Cake

Easy Coconut Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Coconut Loaf Cake, topped with coconut butter cream, is perfect with morning coffee or afternoon tea.

Coconut Cake


Scale

Ingredients

For the cake

  • 125 g (5 oz) butter
  • 175 g (7 oz) caster sugar
  • 2 eggs
  • 150 g (6 oz) self-raising flour
  • 25 g (1 oz) desiccated coconut
  • 80 ml (3 fl oz) coconut cream
  • 2 teaspoons coconut flavouring

For the icing

  • 200 g (8 oz) icing sugar
  • 80 ml (3 fl oz) coconut cream
  • 100 g (4 oz) butter
  • 1 teaspoon coconut flavouring
  • A little desiccated coconut to decorate


Instructions

  1. Set your oven to 180 degrees centigrade, 350 degrees fahrenheit or Gas Mark 4.
  2. Grease a 450 g (1 lb) loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the desiccated coconut, coconut cream and coconut flavouring.  Mix to combine.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. Remove the cake from the oven and place on a baking rack to cool.
  10. Prepare the icing by combining the icing sugar, coconut cream, butter and coconut flavouring in a food processor, or by beating by hand, until you have smooth paste.  
  11. When the cake is completely cool.  Remove from the cake tin and spread the icing on top of it.  You can sprinkle a little desiccated coconut on top to decorate.

Keywords: coconut, loaf cake, cake, easy

This recipe has been shared on #CookBlogShare with Lost in Food and #Fiesta Friday with Fiesta Friday and [email protected] and Greens and [email protected], Spatulas and Spoons

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St Clement’s Cake

St Clement’s Cake – easy orange and lemon cake

St Clement’s Cake is an easy loaf cake flavoured with fresh orange and lemon. It is a variant on a drizzle cake, as the citrus juices, mixed with icing sugar, are poured on to the warm cake. When cooled, this gives makes the cake extra zesty and moist with a sugary topping.

I love drizzle cakes and often make both Lemon Drizzle and Orange Drizzle. This cake resulted from an idea to do a combination. I think it works well as the orange adds extra flavour to the sharp lemon. If you have ever been avoiding alcohol and have ordered a St. Clement’s, consisting of half and half lemonade and orange juice, in an English pub or bar then you will have an idea of how this cake will taste.

St Clement's Cake
In praise of citrus

I am a huge fan of citrus flavours in baking and desserts. If you like those zesty flavours too, here are some pointers.

  • The flavour of citrus fruits is concentrated in the zest rather than in the juice. Grated citrus zest is a brilliant way to get maximum flavour into your food. However, make sure that you buy unwaxed fruit and that you wash it before grating. Also, use a fine grater as you do not want big lumps of zest in your cake. Stop grating when you get to the white pith, underneath the zest, as this is bitter and does not add anything to the flavour.
  • You can adapt many recipes to use different types of citrus fruits. I have a number of variations on a Lemon Drizzle Cake including Blood Orange Drizzle Cake and Lime and Coconut Drizzle Cake. However, the amount of juice produced by one kind of citrus fruit may be less than another and some are more acid than others. For example, if you are substituting limes for lemons, you will need double the number.
  • Citrus juice, as well as adding some flavour and sourness, also has other very useful properties. For example, when making Lime Cheesecake, it is the chemical reaction between the lime juice and the dairy products that causes the cheesecake mixture to set.
Other citrus baking and dessert recipes
St Clement's Cake
Why St Clement’s?

In case you are wondering, the name comes from the 18th century English nursery rhyme and folk song which refers to the bells of a number of churches situated near the City of London. The first verse is Oranges and lemons say the bells of St. Clement’s. I have happy memories of singing this song as a child and, more recently, with my own children. I am also a born and bred Londoner who worked in the City for many years and was delighted to find many of the churches that are mentioned in the song still standing. The full lyrics are included below.

Oranges and lemons,
Say the bells of St. Clement’s

You owe me five farthings,
Say the bells of St. Martin’s

When will you pay me?
Say the bells at Old Bailey

When I grow rich,
Say the bells at Shoreditch

When will that be?
Say the bells of Stepney

I do not know,
Says the great bell at Bow

Here comes a candle to light you to bed,
And here comes a chopper to chop off your head!
Chop chop chop chop the last man is dead

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St Clement's Cake

St Clement’s Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf cake (serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy St Clement’s Cake is flavoured with zesty fresh orange and lemon.


Scale

Ingredients

  • 125 g butter 
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • 1 lemon and 1 orange (both unwaxed and washed)
  • 200 g icing sugar

St Clement's Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.
  3. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  4. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  5. Once the eggs have been incorporated add the rest of the self-raising flour.
  6. Add the milk and the grated zest of your lemon and orange.
  7. Spoon the cake mixture into your prepared loaf tin.
  8. Put the tin in the oven and bake for 45 minutes.
  9. While the cake is baking, put the juice from your orange and your lemon in a small saucepan.  Heat gently with the lid off until the liquid is reduced by half.  Then add the icing sugar to form a thick syrup.
  10. Remove the cake from the oven and immediately pour the syrup over the top.
  11. Leave the cake in the tin to cool completely before removing.   If you try and take it out while it is still warm it may fall apart as it will be very moist due to the syrup.

St Clement's Cake


Keywords: cake, orange, lemon, loaf cake, St Clement’s

This recipe has been shared on #CookBlogShare with Curly’s Cooking and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook and Laurena @ Life Diet Health

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Rhubarb Crumble Cake

Easy Rhubarb Crumble Cake

This Rhubarb Crumble Cake is extremely easy to make – it is basically a simple loaf cake – but has the addition of a crumble topping. This adds a sweet crunchy layer which goes brilliantly with the moist rhubarb-flavoured cake.

I will make a couple of loaf cakes each week for my family to eat. They get sliced up and included in lunch boxes and provide my husband with a mid-morning post-dog-walk snack. I have a number of regular favourites but I am also always looking for new recipes. This recipe for Rhubarb Crumble Cake was inspired by my love of Rhubarb Crumble and by a seasonal over-supply of rhubarb from the rhubarb plant in my garden which seems to get larger every year.

In praise of rhubarb

I have learned to love rhubarb in recent years. It is a great, versatile ingredient. Even if you do not have space to grow-your-own, it is very cheap when it is in season. However, it is also very easy to grow if you have a bit of space in your garden. You literally have to do nothing to it once it is established. It is a perennial plant which produces stalks from late February on into the summer. All you need to do is just cut off the stalks when you need them. It also freezes very easily. Simply cut off the stalks, wash them, cut them into 2 cm lengths and put in a bag in the freezer until you want to use them.

Rhubarb Crumble Cake
What you need to know about Rhubarb Crumble Cake
  • It is an extremely easy cake to make. It is a basic loaf cake recipe so it cooks in under an hour and doesn’t require any icing or other decoration.
  • The key, as with all rhubarb recipes, is to make sure that you use the right quantity of sugar to obtain a good sweet-sour taste. You do not want a sour cake. Cooking the rhubarb with sugar before adding it to the cake means that you can taste it and, if necessary, add a bit more sugar if it is too sour.
  • It will keep for several days, wrapped in foil, in a cake tin.
  • It is easy to freeze so you could make two cakes and freeze one of them. If you want to freeze it, just allow it to cool completely after it comes out of the oven then put it in a freezer bag and pop it in the freezer. When you want to eat it, allow it to defrost completely at room temperature.
  • You can make it without the crumble topping. It is still a great cake.
  • It is pretty versatile and I have been known to serve it for dessert, with cream, custard or ice cream, when I have had unexpected guests.
What else can you make with rhubarb?

I use rhubarb in all kinds of dishes. In addition to Rhubarb Crumble Cake, I also make lots of other rhubarb recipes including, Rhubarb CrumbleRhubarb GinRhubarb FoolRhubarb CompoteRhubarb Roulade, Rhubarb and Rose Ice Cream,  Rhubarb Jam and Rhubarb Curd.

Rhubarb Crumble Cake
Other loaf cake recipes

I am a big cheerleader for loaf cakes. They are quick, easy, versatile and do not require any extra icing or decoration (unless you want to do it). If you want a basic everyday cake, look no further than a loaf cake. They are also a great base for experimenting with flavours which is a big reason for me to love them! Here are some of my favourites.

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Rhubarb Crumble Cake

Rhubarb Crumble Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake (Serves 6-8) 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This quick and easy Rhubarb Crumble Cake is filled with juicy fruit and has a delicious crunchy topping.


Scale

Ingredients

For the rhubarb:

  • 1 stem of fresh rhubarb
  • 2 tablespoons of caster sugar

For the cake:

  • 125 g butter
  • 175 g caster sugar
  • 2 eggs
  • 175 g self-raising flour
  • 4 tablespoons of milk
  • Vanilla extract

For the crumble topping:

  • 25 g butter
  • 40 g flour
  • 25 g sugar

Rhubarb Crumble Cake

 

 


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Cover a baking tray with foil.  Cut the rhubarb stem into small pieces (approximately 1 cm) and spread the pieces out on the tray.  Sprinkle with 2 tablespoons of caster sugar.  
  3. Put the rhubarb in the oven and roast for 15 minutes.  When done, remove and set aside to cool.  You can taste a piece of the rhubarb and add a little more sugar if you think this is needed.
  4. Grease a 450 g loaf tin and line the bottom with baking parchment.
  5. Cream the butter with the sugar.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  6. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  7. Once the eggs have been incorporated add the rest of the self-raising flour.
  8. Add the milk and vanilla extract.
  9. Finally, stir in the roasted rhubarb pieces.
  10. Spoon the cake mixture into your prepared loaf tin.
  11. Make the crumble topping by rubbing the butter and flour together by hand or in a food processor until the mixture resembles fine breadcrumbs.  Then stir in the sugar.  Sprinkle the crumble topping over the cake mixture.
  12. Put the tin in the oven and bake for 45 minutes.

Rhubarb Crumble Cake


Keywords: rhubarb, cake, loaf cake, rhubarb cake

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Jhuls @ The Not So Creative Cook

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.
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Cherry and Almond Cake

Cherry and Almond Cake – an English teatime classic!

This Cherry and Almond Cake fills me with nostalgia! It is a homemade version of the shop-bought cake that I remember from my childhood and which made a regular appearance at teatime. Even if you don’t have similar memories, there is something particularly traditional about this cake. It is the kind of cake that you would expect to be served on a China plate by your grandmother in front of an open fire with a nice cup of Earl Grey tea.

I love the glossy red glace cherries which look beautiful and give the cake nuggets of juicy sweetness. They may be a bit retro but it’s that kind of cake. I try and use the natural dark red glace cherries rather than the bright red dyed ones.

The combination of cherry and almond flavours is a classic. Almond and cherry trees are both members of the Prunus family and have a strong flavour affinity. Other members of the Prunus family include plums, peaches and nectarines and all these fruit combine well with almonds. In fact, almond extract is often made from the stones of these fruit because they have a stronger almond taste than actual almonds!

This Cherry and Almond Cake is one of many loaf cake recipes that I cook regularly. They are so quick and easy to make and you can get really creative with the flavours! On other pages of this blog you can find recipes for Salted Caramel Latte Cake, Lemon Drizzle, Blood Orange, Lime and Coconut, Rum and Banana and Ginger and Pear.

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Cherry and Almond Cake

Cherry and Almond Cake

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf cake 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: English

Description

This Cherry and Almond Cake is an English classic.   Juicy glace cherries and ground almonds are the perfect teatime flavour combination.


Scale

Ingredients

  • 200 g glace cherries
  • 250 g self-raising flour
  • 225 g salted butter
  • 175 g golden caster sugar
  • 3 eggs
  • 100 g ground almonds
  • 6 tablespoons milk

Cherry and Almond Cake


Instructions

  1. Set your oven to 180 degrees centigrade or Gas Mark 4.
  2. Grease a 450 g loaf tin and line the bottom with baking parchment.  Alternatively, use a paper loaf tin liner.
  3. Wash the cherries to remove the stickiness and then cut each one  in half.  Dry with some kitchen roll.
  4. Cream the butter with the sugar in a large bowl.  (I usually soften the butter for about 30 seconds in the microwave first as it makes it much easier.)
  5. Gradually add the eggs to the butter and sugar mixture.  If it looks as if it is going to curdle, add some of the self-raising flour.
  6. Once the eggs have been incorporated add the rest of the self-raising flour and the ground almonds.
  7. Add the milk to the mixture.  Then add the cherries.
  8. Spoon the cake mixture into your prepared loaf tin.
  9. Put the tin in the oven and bake the cake for 1 hour.  It is done when it is golden and springy to the touch.
  10. Remove the cake from the oven and allow to cool in the tin. 
  11. When the cake is cool, remove it from the tin. 

Keywords: cherry, almond, cake, recipe, homemade

Link-ups

This recipe is linked to Bake Of The Week hosted by Casa Costello and Mummy Mishaps

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

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