Sunday, 12 February 2012

Guest Post - How to Make a Cute Coconut Cake

I am very excited today to be hosting my first ever guest post. Damian Wolf  is a part time blogger and online enthusiast. He contributes to many blogs, including cake decorating course Sydney , which is considered as one of the sweetest Australian websites. He has kindly offered to share with us his recipe for a scrummy coconut cake - read on below...

You will be the hit of the party or get together with this fantastically creative and delicious coconut cake recipe. Just about everyone loves coconut, and just about everyone loves cake. When these two favourites collide, it is like tasting a sweet tropical paradise. With its sprinkled coconut icing, this scrumptious desert adds a special touch to any celebration. This coconut cake takes the cake indeed!

Don’t worry if baking is not your specialty. This recipe is foolproof and very easy to follow. First, we will bake the two layers of butter cake and then we will tackle the frosting. Just follow each step and everyone will think you are a true pastry chef.


32 tbsp soft butter, or a little over four sticks (450 g)
2 cups sugar (450 g)
4 tsp vanilla extract
6 eggs
4 cups sifted flour (380 g)
1 1/3 cups milk (315 ml)


• Pre heat the oven to 175 degrees.

• Prepare two 9 inch round pans with either baking paper or butter.

• Use a hand mixer to beat butter, eggs, sugar and vanilla in a large mixing bowl. Be sure to add one egg at a time to best blend the ingredients.

• Add half the milk & flour, and fold into the mix with a rubber spatula.

• Once these ingredients are well blended, fold the rest of the milk and flour into the mix.

• When the cake mix is completely blended, pour it into both cake pans and smooth over the top to make a clean and even top edge.

• Bake for 55 minutes at 175 degrees, using a fork or toothpick to test the center at the end of the 55 minutes.

• If the fork or toothpick has wet cake batter when you pull it out of the cake, continue to bake it for another five minutes.

• Let the two cakes rest outside of the oven for 20 minutes.


2 cups sour cream (454 g)
1 ½ cups sugar (338 g)
4 cups shredded coconut (300)

**Adding a few drops of red food coloring will give the cake a fun pink hue that is perfect for a little girl's birthday party.

• In a large mixing bowl, gently mix all ingredients together.

• Be sure to wait for at least 20 minutes for the cakes to cool before spreading on the frosting. To be on the safe side, set the two cakes in the fridge for a few minutes to cool.

• It is very important to frost one butter cake at a time. Set one cake on the plate you will serve the cake on. Set the other cake on any plate.

• Frost the cake that will be on the bottom first. Completely cover the cake, adding a thick layer to the top.

• Frost the sides and part of the top of the top layer.

• Using a large cake knife, or flat spatula, gently pick up the top layer of cake and set it down on the bottom layer.

• Frost the top of the cake.

• Top with a birthday candle and keep chilled in the refrigerator.