Spring is finally at our doorstep — the birds are chirping, and the bees are buzzing! What better way to celebrate the new season than with this heavenly honey coconut cake recipe lovingly shared by our Junior Graphic Designer’s mom, Antonia. It just so happens to be our COO’s favourite cake, too! Make it a true afternoon delight and enjoy with a cup of coffee.
YIELD
12 pieces
PREP TIME
15 mins
TOTAL TIME
60 mins
INGREDIENTS
- 1/2 cup unsalted butter, melted (a neutral oil can also be substituted)
- 2/3 raw demerara sugar (white or light brown sugar also works well)
- 2 large eggs, lightly beaten
- 1 tsp vanilla essence
- 1/4 cup honey
- 1/2 cup desiccated coconut flakes
- 1 3/4 cup self-rising flour (alternatively 1 3/4 cup all-purpose flour + 1 tsp baking powder)
- 1 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/2 cup milk
For Honey & Cream Cheese Icing
- 1/2 cup cream cheese, softened
- 1/2 cup icing sugar
- 1 tbsp honey
DIRECTIONS
- Preheat oven to 350°F. Lightly grease an 11” x 7” x 1” baking pan.
- Using electric beaters, beat butter and sugar in a large mixing bowl until light and creamy. Add in the eggs, one at a time, beating thoroughly after each addition. Add in the vanilla and honey, continue beating until well combined.
- Add in the coconut, and using a spoon or spatula, fold in the sifted flour and spices alternating with the milk. Stir until well combined and the mixture is almost smooth. Pour or spoon mixture into prepared baking pan.
- Bake for 30–35 minutes. Leave the cake in the baking pan for 10 minutes before moving to a wired rack to cool completely.
- To make the frosting, beat cream cheese with electric beaters in a small bowl until nice and creamy. Add in the icing sugar and honey, and continue mixing until all is combined, smooth and fluffy. Spread evenly over the cake using a flat-bladed knife.
- Cut cake into square pieces, sprinkle extra desiccated coconut flakes overtop for presentation, serve and enjoy!
