Cakes, Recipes
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Coconut cream cake

My latest obsession is making layered cake – it just looks so fancy with the cream and frosting. Since tonight I’ll be having a thai dinner party at my place, I decided to make a coconut cream cake. This cake is simple to make, just that there are quite a number of steps involved and lots of washing. The cake tastes amazing which makes everything worthwhile!

There are three major steps in making this cake. First, the cake of course. Second, the syrup that drizzles over the cake. Last of all, the cream that goes around the cake. I used two 7″ round cake tins for the cake because I’m bad at dividing the cake into two.


Nutrition per slice (One cake serves 10)


Ingredients for the cake

  1. 150g unsalted butter (room temperature)
  2. 150g caster sugar
  3. 330g self raising flour
  4. 4 eggs
  5. 270ml coconut milk (1 can of coconut milk)
  6. 1 tsp vanilla essence

Ingredients for the syrup

  1. 50ml coconut milk
  2. 50ml water
  3. 40g caster sugar

Ingredients for the frosting

  1. 300ml whipping cream
  2. 50g caster sugar
  3. 1 tsp vanilla essence


Preparation time: 50-60min
Baking time: 20-30min or when the skewer comes out clean

  1. Preheat the oven to 170 degrees
  2. Cream the butter and sugar until light and fluffy
  3. Add in the vanilla essence and an egg at a time. Continue to cream until a uniform
  4. Whisk the mixture at low speed and slowly add in the self-raising flour and coconut milk – alternating between the two
  5. Grease two 7″ cake pans and pour the cake mixture in. Bake it in the oven for 20-30min or when the skewer comes out clean
  6. Once the cake is ready, leave it to cool
  7. While the cake is cooling, make the syrup by adding the coconut milk, water and sugar into a saucepan. Under low heat, let the mixture simmer until it thickens slightly
  8. Pour the syrup over the cakes and let it rest
  9. To make the frosting, add the whipping cream, vanilla essence and sugar into a mixing bowl. Using a handheld whisk, whisk the ingredients together until the cream forms stiff peaks.
  10. After the cake has cooled down completely, using a knife palette, slowly spread the frosting onto the cake

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