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Coconut cake with tropical fruit crumble

  • 8 Servings


  • 160g butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1/2 cup shredded coconut
  • 1 cup milk
  • 400g tub tropical fruit salad in juice, drained (see tip)
  • Thick custard, to serve

Coconut crumble topping

  • 2 tablespoons caster sugar
  • 2 tablespoons shredded coconut
  • 1/2 cup plain flour
  • 60g butter, chilled, chopped


  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 22cm (base) round springform pan. Line base and side with 2 layers baking paper.
  • 2
    Make crumble Place sugar, coconut and flour in a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles coarse breadcrumbs.
  • 3
    Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in flour, coconut and milk.
  • 4
    Spoon mixture into prepared pan. Bake for 20 minutes. Remove from oven. Top with fruit followed by coconut crumble mixture. Bake for 35 to 40 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 10 minutes. Transfer to a wire rack to cool. Serve with custard.

Source: taste.com.au


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