Hi everybody!
It’s boiling hot here in Toronto and even though it’s that time of the year when you don’t want to bake, I was craving for a coconut cake. Coconut cake is one of my favorite treat when it gets warmer and I have doing it for years. There is nothing better to bring you on a beautiful Caribbean island!
Fluffy and moist, this cake is not overly sweet and it is almost like pure coconut! I didn’t left anything out in the coconut: coconut milk, coconut oil, coconut rum and shredded coconut! I combined all the Caribbean ingredients needed to make the perfect cake: coconut, rum, cane sugar, vanilla and of course some cinnamon because you always need some spice! My favorite thing in this cake is the fluffiness! It’s like biting in a coconut pillow and really that’s all you need!
Ingredients:
- 1 cup white flour
- 1 tsp baking powder
- 2/3 cup unsweetened shredded coconut
- 2/3 cup + 2 tbsp cane sugar
- 2/3 cup + 1/4 cup coconut oil
- 2 eggs
- 200 ml coconut milk
- 2 tbsp Malibu coconut rum
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
Preparation:
1- Preheat the oven at 355 F. In a large bowl, combine all the dry ingredients: flour, sugar, baking powder, shredded coconut and cinnamon. Mix well.
2- In separate bowls, separate the white from the yolk of the eggs. In one bowl add the egg whites and in another one add the yolks.
3- Beat the eggs whites until firm and reserve on the side.
4- Add the coconut milk to the egg yolks and the vanilla extract. Beat until the mixture become fluffy and foamy. Add the coconut oil and the Malibu and beat again for a couple minutes.
5- Incorporate the mixture into the dry mixture. Mix well so there are no clumps. Then incorporate the beaten egg whites gently. Mix until the preparation is homogeneous.
6- Grease and flour a cake pan ( I used a square pan 9″x 9″). Pour the preparation in and bake for about 40 min.
Dust the cake with some icing sugar and sprinkle some shredded coconut on top for decoration and enjoy! It’s a really great cake for any occasions and it will make you travel to the Caribbeans in one bite! And why not enjoying it with some sangria? 😉
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.
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Absolutely delicious!!
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Thank you so much! 🙂
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I will enjoy this Caribbean coconut cake if I could print it. But unfortunately there is no way I can printed it, well that’s too bad
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Hi Liza! Sorry for the inconvenience, I’m actually working on the printable version at the moment. If you want you can copy and paste the recipe on Word to print it for now.
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Looks good and easy going to make it this weekend
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Thank you Mary Jane! Let me know how your cake turns out! 🙂
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Looks lovely! Thanks for sharing! Would this recipe work at an elevation of 6500 feet?
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Thank you so much Angela! Sorry I don’t really have the opportunity to test this at such a high altitude 😀
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How to make it eggless??
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Hello Ria, I have never made this recipe without eggs so I’m not sure how to make it eggless. Since you need to whip egg whites to make the cake fluffier, my suggestion would be to use aquafaba (whipped chickpea water) to replace it. Let me know if you try this recipe without eggs, I would love to see how it turns out!
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I made this cake. It did not rise. Had to convert measuremts to UK measures.and used frozen coconut (defrosted). Very disappointed . Any suggestions?
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Sorry for the late reply! The only thing I can think of may be to substitute the frozen coconut to desicated coconut so there is less moisture in the cake (that’s what I used in the recipe). After it could be that some of the measurements weren’t converted properly. I originally shared this recipe with US measurements just because it’s what people seem to use the most in in Canada but I do prefer weighing ingredients usually. I will try to add the measurements in grams as this may be easier to convert than cups, where the exact measurement may vary.
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