Coconut Ice Cakes

Here are some itsy bitsy coconut cakes with a sweet coconut ice topping which are just right for serving at party or gathering.
The cakes can be made up to 2 days ahead. while the topping should be made and the cakes iced on the day of serving.  This recipe will make about 30 or so cakes.


80g butter, chopped and softened
⅔ cup caster sugar
2 tsp. vanilla essence
1 egg, lightly beaten
⅔ cup desiccated coconut
1 cup self raising flour, sifted
⅔ cup milk

Coconut Ice Topping

1 cup desiccated coconut
2 cups icing sugar mixture, sifted
1 tsp. butter, softened
food colouring

Preheat oven to 180C. Line a 12-hole, 2 tablespoon (40ml) capacity patty pan with paper cases.

Place butter, sugar and vanilla in a large bowl and beat with an electric mixer until light and fluffy.  Beat in the egg.

Add coconut, flour and milk. Using a wooden spoon, mix well to combine. Spoon level tablespoons of batter into paper cases.

Bake for 10 – 12 minutes or until a skewer inserted into a cake comes out clean. Stand cakes in pan for 1 minute.

Transfer to a wire rack to cool.

Coconut Ice Topping:

Combine coconut, icing sugar and butter in a bowl. Gradually stir in 1/4 cup hot water until mixture is a spreadable consistancy (you may need to add a little more water). Stir in a few drops of food colouring.

Spread topping over cakes. Stand at room temperature until set. Serve


One response

  1. Pingback: Cheesecake Brownies « I Make Cake

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