English Coconut Cake

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • ½ pound softened butter
  • 6 ounces castor sugar
  • ½ pound dried coconut
  • 3 eggs, well beaten
  • ¾ pound plain flour
  • ¼ pound cornflour
  • 1 teaspoon baking powder
  • grated lemon or orange rind
  • about 8 fluid ounces milk


Beat softened butter and sugar in electric mixer until light and creamy. Add the coconut and well-beaten eggs. Sieve flour, cornflour and baking powder, and add grated orange or lemon rind, to taste. Fold into the sugar and butter mixture gradually, adding enough milk to make the mixture just soft enough to drop from the spoon. (A cake made with milk should never be too moist.) Pour the mixture into a lined cake tin and bake in a moderate oven (375°F-M4) for 1½ to 2 hours, or until nicely risen and firm.