Beer and Coconut Cake with cream cheese icing

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coconut and beer cakeLast time I made something with beer I suggested you may be able to use left over beer to actually make it. Seems that a lot of readers found that quite humorous and let me know they were laughing about me, both on Instagram and in the comments at the end of the post.

Beer and coconut cakeThinking about leftover beer I realized I had some kind of party situation in mind. I have considered the unrealistic nature of using left over party beer just in case you get a cigarette butt in your cake.  I am going to say that perhaps it should be avoided, in favour of a nice fresh craft beer with a fruity flavour or perhaps you could opt for a chocolate or butterscotch flavoured beer or maybe even one of the lagers in the back fridge.

beer cake with coconut icing

Really there are no limits, I don’t think it matters. What does matter is that this rather interesting recipe produces a moist soft cake that goes ever so well with a cream cheese icing. If you are anything like me then that alone could sway you into making beer cake. The other more obvious encouragement is that it only requires a cup of beer, thats 250mls and if I am correct an average beer is about 350ml . That means you get a nice little beverage while you are waiting for it to bake. I’ve made it in a square tin so it is more like a slice. I think this is the ideal way to make it.

5.0 from 2 reviews
Beer and Coconut Cake with cream cheese icing
My Kitchen Stories: 
Get the mixer out to whip this one up. This recipe uses Aust cup measurements
  • 300 gm caster sugar ( 1½ cups)
  • 230 gm unsalted butter (1 cup)
  • 4 separated eggs
  • ½ cup of desiccated fine coconut
  • 300 gm flour (2 cups )
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 150 ml beer ( just over ½ cup)
  • zest of 1 lime or lemon ( optional)
  • 350 gm butter softened
  • 250 gm cream cheese softened
  • 3 cups of icing sugar ( sifted)
  • 60 ml lime juice ( or lemon juice)
  • 60 ml beer
  • ½ cup toasted coconut threads
  • I used a few toasted pepita seeds too
  1. Oven pre set 170C / 325 F. Line and grease a 23 cm square tin 23 cm x 23 cmx 7 cm deep (9 x 9 x 3)
  2. Combine the dry ingredients stirring in a bowl
  3. Beat the butter till light and fluffy and white ( about 3 minutes) then add the sugar and beat for another 4 minutes.
  4. Add the egg yolks one at a time then add the dry ingredients and beer alternatively. Mix till just combined.
  5. In a clean bowl beat the egg white till they form soft peaks and hold together. Fold these through the batter and pour into the tin.
  6. Bake for 50- 60 minutes, testing with a skewer or knife in the middle before removing. Cool
Make the icing by beating the butter and cream cheese till very light and fluffy. Add the icing sugar and mix till incorporated then add the lime juice. Add the ¼ teaspoon of salt and then a bit of the beer at a time till incorporated. Turn out the cake. When fully cool spread onto the cake and decorate with coconut and seeds.
!Why add salt?
!I use unsalted butter so that I can later balance the sweetness in the icing when it is almost finished. Salt does this and creates a lovely moorish flavour.
I’ve been reading an inspiring blog called All of her recipes include beer and this recipe has been adapted from there.

Beer and cakesigniture


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