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Frangipani Cake

  • 25 mins approx
  • Makes 6
Frangipani Cake

The very name conjures up are exotic little cakes to make for St Valentine's Day.


  • 175 grams butter, softened
  • ¾ cup caster sugar
  • 3 eggs (2 separated, 1 whole)
  • grated rind of one lemon or orange
  • 1-1½ cups self rising flour, sifted
  • ½ cup coconut milk
  • ½ cup jam or marmalade (optional)
  • ½ cup caster sugar
  • 1 cup desiccated coconut
  • about ¼ cup thread coconut for sprinkling


  1. Beat the butter and sugar together until light and fluffy
  2. Beat in the egg yolks and whole egg and lemon or orange rind until creamy and smooth.
  3. Fold in the flour and coconut milk. Turn the mixture into 6 well-greased, small cake tins. (Alternatively use Texan muffin tins). If wished spread 1 tablespoon of your favourite jam or marmalade on top.
  4. In a clean bowl beat the 2 egg whites until they are stiff but not dry. Add the second measure of sugar and beat until meringue-like. Fold in the desiccated coconut and spread the mixture on top of the cakes. Scatter each with a little thread coconut.
  5. Bake at 180ºC for 25 minutes or until a skewer inserted comes out clean.
  6. Stand in the tins 5 minutes before cooling on a cake rack. Store in an airtight container.

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