Baking · serves 2

Coconut Cake

Coconut in the batter and on top. Moist for days.

55 min Some work Vegetarian

Ingredients

  • 1.5 cups maida
  • 1 cup desiccated coconut
  • 1 cup sugar
  • 150g butter
  • 3 eggs or 3/4 cup curd
  • 1/2 cup coconut milk
  • 1.5 tsp baking powder
  • 1 tsp vanilla
  • Toasted coconut to top

Method

  1. Toast half the desiccated coconut in a dry pan until golden and set it aside for the top. Untoasted coconut on a cake tastes of nothing.
  2. Cream butter and sugar until pale, then eggs one at a time.
  3. Fold in flour, baking powder, untoasted coconut and coconut milk alternately.
  4. 180°C for 35-40 minutes.
  5. Cool. A simple icing of icing sugar and coconut milk poured over.
  6. Toasted coconut scattered on while the icing is wet.

Questions people ask about Coconut Cake

How long does Coconut Cake take?

About 55 minutes from starting to sitting down, and it is a bit of work. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Coconut Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Coconut Cake ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Coconut Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Coconut Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Coconut Cake?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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