Recipe Coconut ice cake : Easy, Special and Delicious

Recipe Coconut ice cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Coconut ice cake. This Recipe Coconut ice cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Coconut ice cake was necessary 45m, cook 50m and serving 10. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Coconut ice cake

This pink and white cake is elegant, delicious and easier than it looks to put together - it's also packed with coconut flavour for a cake with a difference.

Coconut ice cake


15 Ingredients












  • 50g desiccated coconut










  • 400ml can coconut milk










  • 1 tbsp coconut essence










  • 270g (13/4 cups) plain flour










  • 2 1/2 tsp baking powder










  • 250g unsalted butter, chopped, at room temperature










  • 285g (11/3 cups) caster sugar










  • 3 eggs










  • Rose pink liquid food colouring, to tint










  • 500ml thickened cream










  • 100g pure icing sugar, sifted










  • 200g coconut flakes










  • Coconut ice, to decorate










  • Mini meringues, to decorate










  • Mini marshmallows, some halved, to decorate









  • Select all ingredients










5 Method Steps






  • Preheat oven to 180°C/160°C fan forced. Grease two 7cm-deep, 14 x 24cm loaf pans and line base and sides with baking paper.





  • Place desiccated coconut, 250ml (1 cup) coconut milk and 1 tsp coconut essence in a small saucepan over low heat until just heated through. Set aside to cool. Place the remaining coconut milk in the fridge to chill. Sift the flour and baking powder into a bowl. Add a pinch of salt.


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    Run out of self-raising flour? Learn how to use it making plain flour and baking powder, plus get some tips for measuring and storing.







  • Use a stand mixer with the paddle attachment or electric beaters to beat the butter and caster sugar in a large bowl until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. With the mixer on low speed, add the flour mixture and coconut milk mixture in alternating batches, beginning and ending with the flour, until just combined. Pour half the cake mixture into 1 prepared pan. Smooth the top. Add a little food colouring to tint the remaining cake mixture pink then pour into the remaining pan. Smooth the top. Bake for 40-45 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely.





  • Use a stand mixer with the whisk attachment or electric beaters to beat the cream, chilled coconut milk, icing sugar and remaining coconut essence in a large bowl until firm peaks form.





  • Use a serrated bread knife to trim and level the top of each cake. Cut each cake in half horizontally. Place 1 pink cake layer, base-side down, on a cake board or serving platter and spread 1 ⁄2 cupful of coconut milk mixture over top of the cake. Repeat layering with the remaining pink cake followed by the plain cakes, spreading 1 ⁄2 cupful of coconut milk mixture between each layer. Spread the remaining coconut milk mixture over the top and sides of the whole cake. Gently press the coconut flakes over the top and sides of the cake. Decorate the top with coconut ice, meringues and marshmallows.



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