Caribbean Coconut Cake

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!

Caribbean Coconut Cake Summer Recipe
















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!


  • 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


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? 😉

Caribbean Coconut Cake Summer Recipe












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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12 Comments Add yours

  1. Laura says:

    Absolutely delicious!!

    Liked by 1 person

    1. FrenchTouch says:

      Thank you so much! 🙂


  2. Liza says:

    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


    1. FrenchTouch says:

      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.


  3. Mary Jane mcallister says:

    Looks good and easy going to make it this weekend

    Liked by 1 person

    1. FrenchTouch says:

      Thank you Mary Jane! Let me know how your cake turns out! 🙂


  4. Angela says:

    Looks lovely! Thanks for sharing! Would this recipe work at an elevation of 6500 feet?

    Liked by 1 person

    1. FrenchTouch says:

      Thank you so much Angela! Sorry I don’t really have the opportunity to test this at such a high altitude 😀


  5. Ria says:

    How to make it eggless??


    1. FrenchTouch says:

      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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