Cinnamon Coconut Cake

If you're new here, you'll quickly notice that I love sheet cakes. I love a three tier cake too, but there haven't been many occasions in the last 12+ months for those unfortunately. This type of cake is quicker to make and you can cut it up before serving for easier access for sharing.

The great thing about this recipe is that you can either make 1 sheet cake or a three tier cake. Or cupcakes! The below recipe, I managed to get a full sheet cake and 5 cupcakes.

This cake is sweet and nutty, but the cinammon brings a lovely warmth. This is a cracking cake. I want it for my birthday! Obviously some desiccated coconut would be perfect on top but I completely ran out, so I went with my new favourite, bright bold sprinkles.

Ingredients for the cake

• 240g plain flour
• 25g cornflour
• 2 tsp baking powder
• 2 tsp cinammon
• 1 tsp salt
• 170g butter, softened
• 200g granulated sugar
• 125g golden caster sugar or soft brown sugar
• 2 eggs
• 120ml of sour cream
• 240ml coconut milk

 

Ingredients for the buttercream

• 125g butter
• 300g icing sugar
• 1 tsp ground cinnamon
• 2 tbsp coconut milk
• Optional, desiccated coconut or sprinkles for the topping

 

Method

Preheat the oven to 175 degrees C

Grease and line a rectangular brownie pan with grease proof paper.

Mix together the flour, cornflour, baking powder, cinnamon and salt and set aside.

Whisk together the butter and the sugars until fluffy, then add the eggs one at a time and whisk well in between. Add the sourcream and whisk again.

Add half of the flour mixture and mix to combine, followed by all the coconut milk. Once that's incorporated, mix through the rest of the flour.

Pour the silky, thick batter into your prepared tin and bake for 40 minutes. If you're making a three tier cake, bake the tins for 22 minutes. Cupcakes the same. Remove from the oven when cooked through and golden and allow to cool.

The buttercream is easy - whip the butter and then slowly add the icing sugar. Mix through the cinnamon. Finally, whip through the coconut milk until you have a soft but slightly stiff consistency.

Once the cake is cooled, pipe over your buttercream. Slice and serve!