Steph's Coconut Sponge with Coconut Buttercream

Stephanie Scott 

SS_coconut sponge.jpg



125g butter

½ teaspoon coconut essence

1 cup CSR castor sugar

2 eggs

½ cup desiccated coconut

1 ½ cups self raising flour

⅓ cup milk mixed with 300ml carton sour cream


Grease a 20cm round cake tin, line base with baking paper.

Cream butter, essence and sugar in bowl until light and fluffy.

Beat in the eggs, one at a time.

Stir in half the coconut and sifted flour with half the mixed sour cream and milk, then stir in remaining ingredients until smooth.

Pour mixture into prepared tin.

Bake in moderate 180°C oven (or 160°C fan forced) for about 1 hour.

Stand for 5 minutes before turning out to cool onto wire rack.




1 cup unsalted butter, softened

3 ½ cups CSR icing sugar

1/8 tsp salt

1 tsp milk

½ tsp coconut essence

½ tsp vanilla extract

½ cup shredded coconut, toasted


In a bowl combine the butter and icing sugar. Beat till well blended. Next add salt.

Then add the milk, coconut essence and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Spread over the cake

Top with toasted shredded coconut (and some fresh raspberries, if you like)