Coconut Cake – 2 ways

20 to 25 minutes, plus cooling time
20 servings

for the cake:
2 & 1/2 cups Mitsides All Purpose Flour
2 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 & 1/2 cups sugar
1/8 teaspoon vanilla powder
1/8 teaspoon almond extract
1 teaspoon coconut extract
4 large eggs
1 cup milk
1/4 cup almonds
3/4 cup coconut flakes, unsweetened (or sweetened if you like it bakery-style sweet)

for the icing:
225 grams cream cheese
7 tablespoons unsalted butter
1 cup coconut flakes
1/8 teaspoon vanilla powder
1/8 teaspoon almond extract
1/8 coconut extract
3 cups icing sugar

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1. Butter and flour 3, 8 inch diameter cake pans.Preheat the oven to 175C.

2. In a large bowl, mix together the flour, baking powder, salt, vanilla powder, almonds and coconut flakes.

3. In a mixer, beat together the butter and sugar until creamy and fluffy, about 8 minutes. Add in the eggs one at a time until just incorporated. Add in the almond extract and coconut extract.

4. Slowly mix in the dry ingredients and the milk, alternating and starting and ending with the dry ingredients. Divide the batter into three parts and pour it into the pans. Bake for 20 to 25 minutes, until a toothpick inserted into the center of the cake comes out clean.

5. Once baked, remove the cakes from the oven. Let the cakes cool ten minutes in their pans, then remove the cakes from their pans and let completely cool on a cooking rack.

6. Make the frosting, beat the icing ingredients on high speed in a mixer until the colour lightens, about 5 to 10 minutes.

7. On a cake serving tray, place one cake and place a layer of frosting on top of the cake. Place a second cake layer and place a layer of frosting on top of the second cake. Repeat once more. Using a cake icing spatula, spread the icing all over the cake. Decorate the cake as wish, with sprinkles, coconut flakes and/or macadamia nuts for an extra wow-factor.

This recipe makes the easiest and most delicious coconut celebration cake. If you are craving simplicity, you can make it in a bundt pan – just half the cake and icing recipes below  – and if you want to make it for a more special occasion just follow the recipe below. Either way, this cake is straight forward and really wonderful. For an extra touch of deliciousness, decorate the cake with chopped macadamia nuts – the crunch really takes this cake to a new level. Making this cake has been a highlight in my last few weeks – a very busy time with the new cookbook and an upcoming charity book. Looking forward to sharing more recipes and news soon. xx

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Cyprus Cuisine

“Cyprus Cuisine”, published by Whitecap Books in 2021, is now available for purchase. Christina Loucas shares over 80 recipes that showcase the very best of Cypriot cooking.

Cyprus Cuisine