Coconut & Rosewater Cake

Coconut & Rosewater Cake

A moist cake that is guaranteed to be a crowd pleaser. This spring inspired coconut and rosewater cake is fairly simple but tastes like it took a lot of effort to make!  You can decorate it with your favourite icing, if desired.

Servings: 4-5 mini loaves
Prep+cooking time: 1hr 15mins

Ingredients for the cake

  • 150g butter
  • 150g caster sugar
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 250g self raising flour
  • pinch of salt
  • ¾ tsp baking powder
  • 50g desiccated coconut
  • 150ml whole milk
  • 1 tsp rosewater

Ingredients for the glaze

  • 50ml warm milk
  • 50g icing sugar
  • ½ tsp rosewater


1) Preheat the oven to 170°C/150°C fan /gas mark 3 and carefully and grease four mini loaf tins.

2) In a bowl, beat the butter and sugar until pale and fluffy. Then, one at a time, combine the eggs. Pour in the vanilla, rosewater and fold in. 

3) In a separate bowl sieve the flour and mix in the salt, baking powder and desiccated coconut. Pour a third of the dry mix into the butter and eggs and beat well. Add the milk, beat and repeat until you have an even texture.

4) Bake the cakes for 1 hour or until a skewer comes out clean when inserted in the middle.  

5) To create the icing glaze: warm milk in a pan and add rosewater. Stir in icing sugar until you get a thick consistency and the sugar has dissolved. 

6) Let the cake rest for 10-15 minutes and turn out onto a plate when it has cooled. To decorate, drizzle the glaze on top. If that's too sweet for your taste, just sprinkle a little icing sugar and desiccated coconut.