Coconut cake


by: maria

There is a reason of all the fuss about coconut cake. Yes it tastes like heaven!


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 9-10


2 cups sugar

1 cup water

3 tablespoons coconut flakes


500gr farina (self-rising flour)

250ml coconut milk

4 eggs

250gr butter

2 teaspoons vanilla powder

4 tablespoons coconut flakes

Coconut pastry cream

1 can coconut milk

1/2 cup sugar

2 teaspoons vanilla powder

2 eggs

3 tablespoons corn flour

3 tablespoons butter

1 1/2 cup coconut flakes

pinch A of salt

Whipped cream

200ml heavy cream

1 tablespoon sugar

Nutrition Facts
Coconut cake

Servings Per Recipe: 9

Amount per Serving

Calories: 820

  • Total Fat: 39.9 g
  •     Saturated Fat: 25.8 g
  •     Trans Fat: 1.1 g
  • Cholesterol: 193.7 mg
  • Sodium: 330.9 mg
  • Total Carbs: 105.9 g
  •     Dietary Fiber: 2.1 g
  •     Sugars: 59.3 g
  • Protein: 11 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Syrup

2.  Add all ingredients and bring to boil. When sugar completely dissolves withdraw from heat and let cool down.

3.  Cake

4.  Beat butter and sugar until a fluffy cream. Add eggs one at time. Continue by adding coconut milk, vanilla and coconut flakes. Finally add the flour. Mix. Butter a cake pan and add the mixture. Bake in preheated oven until done. Insert a knife to the center of your cake and reach the bottom. If it comes out clean then your cake is ready. Let cool down and get it out of your cake pan. Cut your cake horizontally in three layers.

5.  Coconut pastry cream

6.  Beat the eggs with corn flour until it completely dissolves. Heat a saucepan and add coconut milk, the eggs, sugar and vanilla. Now you must continually stir until a nice cream that bubbles is formed. Withdraw from heat and add butter and coconut flakes. Mix Let cool down.

7.  Whipped cream

8.  Beat your heavy cream with sugar until a thick cream

9.  Now it’s time to assemble your cake.

10.  Place one layer of your cake, half of the syrup and half of the pastry cream.

11.  Repeat once more but keep some of the pastry cream. Now think your pastry cream as glue. Spread it all around the cake to stick together. Place in the fridge for 30 minutes.

12.  Spread all over your cake whipped cream.

13.  Garnish with coconut flakes!

14.  Serve!

Cooks' note:

related recipes