Easy to make and even easier to eat – moist and tasty Custard Coconut Cake. Make the most of the warm springtime weather by serving generous slices, wrapped up in a paper serviette, to hungry kids home from school. 

I endeavour to kick off the school and working week on a positive note as it really sets the tone for the days that follow. Sometimes I succeed and other times, well…let’s just say the week ends up being a complete schmozzle! Managing to stay ahead of the gastronomic needs of my substantial family is essential to helping my week progress smoothly. Having a well stocked pantry and fridge and a food plan of sorts makes the task of creating and cooking a mound of meals far more manageable. Whether it’s the first meal of the day often wolfed down at top speed before dashing for the school bus, a hearty family dinner or soothing afternoon tea, being organised makes home cooking much more manageable amidst a myriad of other work and family responsibilities. 

“I’m so hungry, what is the snack?” Does this sound familiar? Stay a step ahead of the little ones with an appealing snack ready to go. This Custard Coconut Cake is one of those fuss free but totally tasty home baked cakes that can sit snuggly in the school lunchbox, or satisfy tired children after school encouraging a smile and chatter about playground politics and classroom activities. It can be made a day ahead and even the novice baker can master this first time around. Everything goes into the mixing bowl or food process AT THE SAME TIME and is in the oven within 10 minutes. 

The recipe is based on Nigella Lawson’s Victoria Sponge but I have added custard powder for that sunshine yellow hue and heady vanilla scent and shredded coconut for additional flavour, texture and moisture. 

Custard Coconut Cake

Ingredients
225 g unsalted butter, melted
225 g raw caster sugar (this is a lovely light caramel colour)
1 teaspoon vanilla extract
4 large eggs
200 g self raising flour
25 grams custard powder (I use White Wings)1/4 cup shredded coconut (I used the Macro Organic brand available through Woolworths and Thomas Dux)
1 teaspoon baking powder
4 tablespoons milk

Preheat the oven to 180 degrees on a conventional setting. Grease a round, deep 23cm cake tin with butter and line the base and sides with baking paper. 

Put all of the ingredients into your mixing bowl or food processor. TIP – I always break each egg into a cup, then add it to the mixing bowl just in case the shell disintegrates or there is something not quite right with the egg. It rarely happens but I prefer to take precautions rather than waste the entire batter.  


Beat on a low speed initially until the dry ingredients start to fold into the mixture. This is especially important if using a free standing or hand held mixer in order to prevent floury “dust” flying all over you and the kitchen bench. Turn off the mixer briefly and scrape down the mixture with a spatula from the edges of the bowl. Beat again, this time on a medium speed for 4 minutes until the batter is thick, smooth and the ingredients are combined. 

Pour into your prepared tin and bake for 35 – 40 minutes, until the cake has pulled away from the sides of the tin and the top is golden brown and springs back when you gently press with the tips of your fingers. 

Leave in the tin for 10 minutes on the bench before turning out onto a cake rack to cool either slightly (so delicious served warm) or cool completely before storing in an airtight container for up to 5 days.