Coconut cake

Coconut cake

0 reviews
READY IN 1 hour
PREP TIME 20 mins
COOK TIME 45 mins

 The two basic items necessary to sustain life are sunshine and coconut milk.-Dustin Hoffan.

I don't know about coconut milk in particular but I would second Dustin's thought for coconut on a whole. And I'm sure every south Indian would bluntly agree. From breakfasts, main-course, dips- chutneys to dessert, coconut is our very basic tropical ingredient. Well today I'm not discussing south Indian cuisine, if I did then the age old relationship between coconut and south India will be a never ending affair to talk about!... but when I began to write the blog intro I couldn't resist mentioning coconut in that light. So here is this flavorful cake that I baked recently to take along, while visiting a family friend. Tried it for the first time and everyone loved it. It's one recipe-cutting from a magazine that has been on my to-do list from ages lying in my drawer and now it rests on my blog. Try it and Enjoy!


  • For the Coconut cake:
  • Cake flour- 275 gms (check note below)
  • Baking powder- 2 tsp
  • Dessicated coconut- 50 gms
  • Butter-125 gms (room temperature)
  • Sugar- 275 gms
  • Eggs- 2
  • Egg whites- 2
  • Vanilla essence- 1/2 tsp
  • Coconut essence- 1 tsp
  • Coconut milk-187 ml (check note)
  • Toasted dessicated coconut and toated almond slivers to garnish.
  • For the boiled Frosting:
  • Sugar- 175gms
  • Corn syrup- 15ml
  • Water- 30 ml
  • Egg whites-3
  • Vanilla essence- 1tsp
  • Note: You can make Cake flour by taking 1 cup all purpose flour, remove 2 tbsp all purpose flour from it and add 2 tbs cornflour. Mix well and sieve it couple of times.
  • For the coconut milk, take 187 ml warm water and add 3 tbsp of coconut milk mix well and use.


  • To make the coconut cake:
  • 1Preheat the oven to 180 degC. Lightly grease and dust an 8 inch cake tin. In a bowl, sift the flour and baking powder. Add the dessicated coconut.
  • 2In another mixing bowl beat butter and sugar until light and fluffy, about 3-4 mins. Add the whole eggs, beat for 1 min followed by the egg whites, coconut and vanilla essence. Beat until incorporated.
  • 3Add the dry mix, half portion at a time into the butter-sugar mixture and mix it at low speed followed by coconut milk. Pour the batter into the mould and bake the cake for 45 mins or until a stick inserted into the center comes out clean.
  • To make the Boiled frosting:
  • 1In a pan combine sugar syrup, water and egg whites. Heat it over medium heat, stirring frequently for 2 mins. Remove from heat. Beat this mixture on high speed until glossy and increases in volume.(about 5 mins). Beat in the vanilla essence. Boiled frosting is ready!
  • 2Once cooled cut the cake into parts. Fill in and ice the cake with the boiled frosting. drizzle the roased dessicated coconut and almond slivers. Enjoy!