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Nigerian Coconut Cake

Nigerian Coconut Cake is one of the most widely baked and deeply beloved homemade cakes in Nigeria — a light, fragrant vanilla sponge layered and frosted with a rich, sweet coconut cream icing and covered generously in desiccated coconut. It appears at every Nigerian birthday celebration, house warming, Christmas party and family gathering where a homemade cake is called for.

Nigerian Coconut Cake, Nigerian cooking

Ingredients

  • 3 big cups of plain flour
  • 2 big cups of sugar
  • A big stick of butter, softened
  • 4 big eggs
  • 1 big tin of coconut milk
  • 1 teaspoon of baking powder
  • Half a teaspoon of baking soda
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of ground nutmeg
  • A pinch of salt FOR THE COCONUT CREAM FROSTING:
  • A big stick of butter, softened
  • 3 big cups of icing sugar, sifted
  • 3 big big tablespoons of coconut cream (the thick cream from the top of a tin of coconut milk)
  • 1 teaspoon of vanilla extract FOR FINISHING:
  • 2 big cups of desiccated coconut — for covering the cake

Method

  1. 01

    Making the Coconut Sponge. Beat softened butter and sugar together until pale and very fluffy — 5 minutes of vigorous beating. Add eggs one at a time, beating well after each. Add vanilla and nutmeg. Alternately fold in the flour mixture (sifted with baking powder, baking soda and salt) and the coconut milk in 3 additions, beginning and ending with flour. Pour into 2 greased round cake tins of equal size. Bake at a moderate heat for 30 to 35 minutes until golden and a skewer comes out clean. Cool completely before frosting.

  2. 02

    Making the Coconut Cream Frosting. Beat softened butter until very light and pale. Add sifted icing sugar gradually, beating well after each addition. Add coconut cream and vanilla. Beat until smooth, light and spreadable. If too thick, add a tiny amount of coconut cream. If too soft, add more icing sugar.

  3. 03

    Assembling the Cake. Place the first sponge layer on a serving plate. Spread a generous layer of coconut cream frosting over the top. Place the second sponge layer on top. Cover the top and sides of the entire cake with the remaining frosting — spread smooth with a palette knife or the back of a spoon.

  4. 04

    Covering with Coconut. While the frosting is still soft, press desiccated coconut generously all over the top and sides of the frosted cake. Press gently to adhere. The finished cake should be beautifully white, covered in coconut and fragrant.

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