Coconut Cake
Recipe by Justine Schofield
Serves 8 | 
20 minutes prep time | 
40 minutes baking time
Ingredients
- 400g self-raising flour
- 2 tbsp corn flour
- 330g caster sugar
- Pinch salt
- 180ml vegetable oil
- 375ml of Ayam Coconut Milk + and an extra 15ml for frosting
- 1 tsp coconut extract
- 2 tsp apple cider vinegar
Frosting
- 400g cream cheese
- 100g butter, softened
- 300g pure icing sugar
- 1 cup coconut flakes
Method
Cake:
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Pre-heat the oven to 170°C. Grease, and line two x 20cm round tins with baking paper.
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Combine the dry ingredients in a large bowl. Make a well in the centre, add the wet ingredients, and gently combine, being careful not to over-mix.
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Divide the cake batter into the two prepared tins and bake in the oven for 30-40 minutes or until a skewer pierced through the centre comes out clean. Cool completely in the tin before demoulding.
Frosting:
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To make the frosting, whip the cream cheese and butter together then slowly add the icing sugar. Fold through an extra splash of coconut milk.
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Spread a few spoonfuls of frosting onto one cake. Sandwich the other cake on top. Spread the remaining frosting over the cake and around the sides to completely cover. Sprinkle over coconut flakes to garnish.
