Coconut Cake


A cake with a rich coconut base and grated coconut topping.

Coconut Cake


  • 4 eggs
  • 1 1/2 cups of sugar
  • 3 1/2 ounces of room temperature butter
  • 1.6 cups of coconut milk (26 tablespoons)
  • 1 1/2 cups of flour
  • 1 cup of whole milk, divided
  • 1 tablespoon of baking powder
  • 1 3/4 cups of sweetened condensed milk
  • 3/4 cup of grated coconut, for garnish


  • Preheat oven to 350 degrees F.
  • Separate the egg yolks and egg whites then store the whites in the fridge. In a bowl, add sugar, butter, and egg yolks. Beat until the mix is smooth and fluffy.
  • Add half of the coconut milk, then mix.
  • Add flour and mix until incorporated. Stir in 1/2 cup of whole milk.
  • In another bowl, beat the egg whites until stiff peaks form. Gently fold the whites into the egg yolk mixture.
  • Add the baking powder and mix well.
  • Grease and flour a baking pan. Pour mixture into the pan.
  • Bake for 30 minutes.
  • While the cake is baking, pour the condensed milk in a bowl then mix in the remaining ½ cup of whole milk and coconut milk. When the cake is ready, remove from oven. While cake is still hot, pierce the top with a fork several times, and pour the topping over the cake.
  • Garnish with grated coconut.