Ginger Cake with Coconut Buttercream

This recipe may seem a bit heavy on the ginger but when you add the decadent coconut buttercream it is a match made in cake heaven! You will need a block of creamed coconut for this one which is readily available in supermarkets & for better value go to the “World Food” aisle!

I have used a 2lb loaf tin but use a round cake tin if you prefer.


Cost approx £2.45 Serves 8

Prep time: 10 minutes for the cake & 15 minutes for the buttercream.

Cooking time: 40 minutes

Level 🍴🍴🍴




  • 150 unsalted butter or baking fat
  • 150g soft brown sugar
  • 3 large eggs
  • 2 tbsp Golden Syrup
  • 200g self raising flour
  • 2½ tsp ground ginger


For the buttercream:

  • 150g unsalted butter
  • 320g icing sugar, sifted
  • 50g grated creamed coconut
  • about 2-3 tbsp milk
  • Dessicated coconut-to decorate (optional)

Pre-heat the oven to 180C/Fan 160/Gas 4

Grease & line a 2lb loaf tin or 20cm cake tin with baking paper.

Beat the butter & sugar together until light & fluffy then mix in the eggs one at a time. Beat in the syrup.

Sift in the flour & ginger & fold in to the mixture.

Pour the mixture into the prepared tin & bake for 40 minutes. Check with a skewer or tip of a knife, if it comes out clean it is ready.

Allow to cool in the tin for 10 minutes then place on a wire rack to finish cooling.


To make the buttercream icing:

Beat the butter with a wooden spoon or electric beaters until creamy.

Mix in the icing sugar & milk a bit at a time then the grated coconut. You should have a smooth spreadable paste.




To decorate the cake make sure it is completely cooled. Using a serrated knife slice the cake in half lengthways so you have 2 layers. 



Use some of the buttercream to sandwich the layers together then use the rest to cover the top of the cake. Use a spatula or even a piping bag if you prefer!

Sprinkle some desiccated coconut on top if you like.

Serve in slices with the obligatory cuppa!

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