Increasing ingredients to fit cake tin size

Buy a 7" tin! That would be the easiest thing to do .
Otherwise have a look at this site

or this one

Wow! Has everyone gone over to cooking in grams now? Am I the last old woman still measuring in ounces?

Wouldn't worry about the cake being thin. It means the icing is nearer to your mouth.

I think I’d be inclined to buy a 7 inch tin

If you increase the diameter of the cake by an inch, that’s a 14% increase.
So you’d need to increase the ingredients by that percentage.

I think cooking time would be slightly longer but not much, because the thickness of the cake would be the same.

Crossed posts bathsheba while I was busy calculating the percentage increase between a 7 and 8 inch tin

It sounds a strange recipe. I would cut down on the margarine, maybe to 120g. And increase the flour, to 200g.
Your batter probably wasn't thick enough to support the weight of the coconut. And that's why it was flat.
Just a guess - there's a lot of trial and error in baking.

Yes, a very strange assortment of quantities. Maybe you should be looking for a recipe for a similar cake with quantities to fit the tin you have, if you don't want to buy a 7inch one. There are umpteen baking sites on the net.

In my old fashioned way of doing it, this is 6 oz flour, 6 oz marg, and five oz sugar to 3 eggs. Plus the coconut. Sounds alright to me. It was only low because of the larger tin size.

Try putting it in a loaf tin:
www.bbcgoodfood.com/recipes/coconut-cake

Ingredients in metric but tin size in Imperial - perhaps that's the problem

Try this one it seems very similar
www.bbcgoodfood.com/recipes/coconut-cake

Snap!

Great minds and all that

You actually need to increase the weight of each ingredient by nearly ⅓ to go from a 7” tin to an 8” tin. The calculations above don't include keeping the same depth of cake in the tin.

www.cookipedia.co.uk/recipes_wiki/Cake_tin_conversion_charts

The recipes from Jalima and Flexible have almost twice the amount of flour to fat and sugar.
Compared to yours, purplepansey where they're equal.

I did wonder about that, Fennel, but of course, you are adding another dry ingredient - coconut.

Using a Victoria sponge type recipe would not work with this.

So glad I don't like coconut cake
We used to have to eat coconut and jam sponge with custard at school.

ps Strange because I like coconut yogurt

I’d use 4 eggs and divide the other ingredients by 3, then multiply by 4.
Bake for an extra 15 minutes but keep checking, have you got a knitting needle or a cake teste to poke it to check?
Good luck

I use blocks of coconut cream to thicken curry sauce.
One DiL uses coconut oil for frying veg - works well.

I'd eat it. Haven't made a coconut cake in years. Might try one again. I would put thick white water icing on it, and sprinkle it with loads of coconut. Dreaming now.

Actually, don't think I've got a 7" tin either. Got 6" or 8".