The Great Australian Bake Off

Try this amazing tropical masterpiece for your next summer barbeque.


  • Coconut cake

  • 375g unsalted butter, softened

  • 720g caster sugar

  • 6 eggs

  • 120g desiccated coconut

  • 715g self-raising flour

  • 750g coconut milk

  • 240ml milk

  • Swiss meringue buttercream (make 2 batches so double the amounts below)

  • 180g egg whites

  • 300g caster sugar

  • 240g icing sugar, sifted

  • 250g high ratio shortening

  • 380g unsalted butter

  • 1 teaspoon vanilla extract

  • Fillings

  • Added to one of the batches of butter cream

  • Zest of 2 limes

  • 2 tsp freeze-dried kaffir lime powder (or to taste)

  • 2 tbsp freeze-dried raspberry powder (or to taste)

  • 2 tbsp freeze-dried pineapple powder (or crushed freeze-dried pineapple pieces) (or to taste)

  • Syrups

  • 300g caster sugar

  • 300ml water

  • Split into 3 and then add:

  • 1 tbsp raspberry purée, to taste

  • 1 tbsp pineapple purée, or to taste

  • The zest and juice of 2 limes, to taste

  • Decorations

  • Organic coconut flakes (large flakes)

  • 2 pineapples (cut thinly and dried in the oven)

  • Fresh raspberries

  • Freeze-dried raspberries

  • Limes cut thinly and dried in the oven

  • Edible flowers

  • Edible gold leaf


  • 1.

    For the pineapple decoration, preheat oven to 100°C fan forced. Cut up pineapple and lime into thin slices. Dehydrate the pineapple in the oven for 1 to 1 ½ hrs. Dehydrate the lime for 35-45 minutes.

  • 2.

    For the buttercream, whisk the egg whites and sugar over a pan of simmering water until the mixture reaches 115°C. Pour mix into an electric mixer with a whisk attachment. Whisk until glossy and peaks are very firm. Add the icing sugar and mix on low until incorporated then on high until mixed well. Add the butter, shortening and vanilla until mixed in well. (make 2 batches)

  • 3.

    Preheat oven to 180°C (160°C fan-forced).

  • 4.

    For the cakes, grease and line 3 x 5”, 3 x 7”and 3 x 9”round cake pans. Beat butter, essence and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl. Stir in half the coconut and half the sifted flour, half the coconut milk and half the milk, then add remaining coconut, flour, coconut milk and milk; stir until smooth. Spread the mixture into the pan; bake for about 20 minutes or until a skewer comes out clean when tested. Try not to colour the cakes too much, they are much more moist and luscious when only just baked. Stand cake in pan for 10 minutes before turning onto wire rack, top-side up, to cool.

  • 5.

    For the syrup, boil together the sugar and water under the sugar dissolves.

  • 6.

    Split the syrup into 3 and add the raspberry, pineapple and lime to one third each.

  • 7.

    To assemble, take one of the batches of buttercream and split into 3 add the lime, raspberry and pineapple ingredients to each part). Cut the top of each cake to level and make them all the same height. Fill between the layers of cake with the flavored buttercreams (lime for the largest cake, pineapple for the middle size and raspberry for the smallest). Ice all 3 cakes with your second batch of plain buttercream. Once iced, press coconut flakes on the side of the largest cake. Place slices of the dried pineapple around the side of the middle cake (brush with some pineapple syrup to help it stick and to make it look beautiful and shiny). Stack the cakes. Decorate the top tier with dried pineapple, dried lime, gilded raspberries, edible flowers, freeze-dried raspberry powder and gold leaf in a crescent shape on one side of the top of the cake (or just riff as you please with any of the ingredients you have – be creative and make yourself happy).


This recipe has not been edited or tested by the Bake Off Food Department

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