Can’t get enough of coconut? Same here. We love it in this cake which has slightly retro vibes, and where coconut is represented in creamy, desiccated and extract form. With an amazingly fluffy texture and a ridiculously rich, lime-spiked, creamy frosting, it’s special enough to bring out for an occasion, but without the fuss of a layer cake. 

Coconut has become ubiquitous as a flavouring, and there are some fun facts about this not-a-nut nut you might not know. That’s right – coconuts are not technically a nut, they’re actually a drupe. A drupe is a fleshy type of fruit with a central stone that surrounds the seed, and peaches, apricots and cherries are other examples of drupes. As are almonds and pistachios. Coconuts are native to Micronesia but are found in most tropical regions today because they’re particularly buoyant and they basically float their way around the world. They can literally drift for months on ocean currents and still be viable for planting when they finally wash up somewhere. Cool, huh?

In many cultures, coconuts are called the ‘tree of life’ because absolutely every part of the plant is usable, from the leaves for thatched roofing, trunks for timber, and the husks for rope. And, of course, the meat and water for food and drink. Also cool. Oh, and get this; coconuts have been around for over 55 million years, making them one of the oldest plants in existence! Coconut water was used in some tropical areas during WW2 as a substitute for intravenous fluids because it’s sterile and has a similar electrolyte balance to human blood plasma… bloody amazing. Who knew? 

MAKES - 20 x 30cm CAKE

285g plain flour

2 tsp baking powder

½ tsp baking soda

175g softened unsalted butter

330g (1½ cups) caster sugar

4 egg whites 

1½ tsp coconut extract

1½ tsp vanilla extract

125g (½ cup) sour cream

250ml (1 cup) coconut cream

90g (1 cup) desiccated coconut

Coconut cream cheese frosting

180g cream cheese

65g unsalted butter, softened

400g (3¼ cups) icing sugar, sifted

65g (¾ cup) desiccated coconut

finely grated zest of 2 limes

Preheat the oven to 180˚C. Line the base and sides of a 20 x 30cm baking tin with baking paper.

Sift the flour, baking powder and baking soda into a bowl, then set aside.

Using electric beaters, beat the butter and sugar until pale and fluffy, then add the egg whites, one at a time and beating well between each. Beat in the coconut and vanilla extracts. Using a large metal spoon, stir in the sour cream, then add the flour, coconut cream and desiccated coconut and stir to combine well. Spoon the batter into the prepared tin, smoothing the surface even. Bake for 35 minutes or until a cake tester withdraws clean. Cool the cake in the tin.

To make the frosting, using electric beaters, beat together the cream cheese and butter until light and fluffy. Beating on a slow speed, gradually add the icing sugar, then beat in the desiccated coconut and lime zest. Spread the frosting over the cake, then refrigerate for 1 hour to firm slightly.