Coconut cake

A moist, tender sponge cake scented with coconut and a hint of golden syrup.

Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.

Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.

Ingredients and prices

Swipe the table to see every supermarket.

Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.

Prices checked on 4 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.

Method

The method is written for 8. For a different number, use the amounts in the table above.

1. Preheat the oven to 180C (160C fan, gas 4). Grease a 20cm round cake tin with a little butter and line the base with parchment paper. Weigh out 200g plain flour, 200g caster sugar, 150g unsalted butter, 3 eggs, 100ml semi‑skimmed milk, 100g desiccated coconut and 30g golden syrup ready for use.
2. Place the 150g unsalted butter and 200g caster sugar in a large mixing bowl. Using an electric hand whisk on medium speed, beat them together for about 2‑3 minutes until the mixture is pale, fluffy and holds a soft peak when the whisk is lifted. Scrape down the sides of the bowl with a spatula to ensure even mixing.
3. Crack the 3 eggs into a separate jug, lightly beat them with a fork, then add them to the butter‑sugar mixture one tablespoon at a time, whisking on low speed after each addition. If the mixture looks like it might curdle, sprinkle in a teaspoon of the 200g plain flour to stabilise it. Continue until all egg is incorporated and the batter is smooth and glossy.
4. Pour the 100ml semi‑skimmed milk and 30g golden syrup into the bowl, then whisk on medium speed for about 30 seconds until fully combined. Taste a tiny spoonful of the batter; it should be sweet with a subtle buttery note – adjust with an extra pinch of caster sugar if desired. Scrape the bowl again to incorporate any streaks.
5. Sift the 200g plain flour over the wet mixture, then add the 100g desiccated coconut. Using a large metal spoon, gently fold the ingredients together in a figure‑of‑eight motion for about 45 seconds, turning the bowl occasionally, until no dry streaks remain and the batter looks thick but still drops slowly from the spoon.
6. Transfer the batter into the prepared 20cm round tin, smoothing the top with the back of a spoon to create an even surface. Tap the tin lightly on the worktop three times to release any large air bubbles. Place the tin on the middle shelf of the pre‑heated oven and set a timer for 25 minutes.
7. After 25 minutes, insert a clean skewer into the centre of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. If the skewer shows wet batter, bake for another 4‑5 minutes and test again. The cake should be golden‑brown around the edges and spring back lightly when touched.
8. Remove the tin from the oven and let the cake cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. Once cool, slice the cake into 8 generous pieces and serve with a cup of tea or coffee. Store any leftovers in an airtight tin for up to 2 days, or freeze slices for up to 1 month.

Tips

• Swap butter for margarine to reduce cost without losing texture.
• Keep the cake in an airtight tin; it stays fresh for 2 days at room temperature.
• Freeze individual slices wrapped in cling film; thaw in the fridge and eat within 24 hours.

Nothing wasted: your leftover ingredients

Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.

• Plain flour · about 1.3kg left
  Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries.
• Caster sugar · about 800g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs.
• Unsalted butter · about 100g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken.
• Semi skimmed milk · about 900ml left
  Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
• Desiccated coconut · about 150g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Coconut Macaroons, Chocolate Rocky Road Slice.
• Golden syrup · about 367g left
  Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Coconut Macaroons, Fudgy Milk Chocolate Brownies.

Storing leftovers

Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).