Coconut Cake with Rosewater and Jam
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Rosewater lends a floral flavor to this multi-faceteed coconut cake.
  • 7oz self-raising flour
  • 1oz dessicated coconut
  • 8oz caster sugar, 8oz butter
  • 3 large eggs
  • 3tsp rose water
  • 1tsp baking powder
For the buttercream:
  • 8oz icing sugar
  • 4oz butter
  • 2-3tsp rose water
For the jam topping
  • 3tbsp strawberry jam
  • handful of glacé cherries
  • dessicated coconut to decorate
  1. Preheat oven 180C/350F/Gas mark 4 and grease your I Heart Cake mould with butter.
  2. In a large mixing bowl whisk all the ingredients together until combined.
  3. Pour the mixture into the cake mould and bake for 20-30 mins until golden and springy to touch.
  4. Leave to cool and then pop out of the mould onto a wire wrack to cool fully.
  5. In a large mixing bowl whisk the icing sugar, butter and rose water together to make the buttercream.
  6. Mix the jam and cherries together to make the sweet jam topping.
  7. Spoon the buttercream onto the cake and smooth around the edges with a spatula. Spoon on the jam mixer into the centre of the cake. Dust with coconut and serve!
Recipe by Honest Cooking at