- Ingredients:
- 4oz (100g) margarine
- 4oz (100g) sugar
- 4oz (100g) self raising flour
- 1 egg and 2 egg yolks
- Topping:
- 4oz (100g) coconut
- 4oz (100g) caster sugar
- 2 egg whites
Coconut Layer Cake,
Coconut Layer Cake Recipe
This coconut cake is a traditional victoria sponge cake, topped with a lovely, crispy coconut topping. Bake this cake from scratch within minutes.
- Pre-heat oven to 180°C/ 350°F/ Gas Mark 4
- Place the margarine, flour, caster sugar, egg and egg yolks into a mixing bowl and beat until well mixed
- Pour mixture into a 8″ round baking tin (well greased)
Topping:
- Whisk the egg whites until stiff (so you can turn the bowl upside down and the egg whites won’t fall out)
- Gently fold in the caster sugar and then the coconut
- Spread the topping over the cake mixture
- Bake in the middle of the oven for 1 hour or until golden and an inserted skewer comes out clean
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Welcome to The Cake Recipe, founded by Sharon, a passionate baker and mum of two, living in rural Lancashire. 
Can’t see when to put flour in, I’m guessing it’s with the first part.
Yes apologies, the flour should go in with the margarine, eggs etc. We’ve amended it now.
Can’t believe I have finally found this recipe. Baked it many many years ago while at school and loved it. Lost the recipe during various home moves and had been searching online for it since. *sigh* Heavenly cake. Looking forward to baking it again
absolutely stunning cake easy to make and tastes lovely, fave family cake.