This coconut butter cake is super easy to bake, soft, and delicious with a nice fragrance. In a clean bowl, add 4 large eggs then place the bowl over a hot water bath at about 40 degrees Celcius and whisk until the eggs are mixed. Set that aside. In another bowl, add 100 grams of butter and 30 grams of coconut milk then place it over a hot water bath and let the butter melt.

Into the bowl with the eggs, add 80 grams of granulated sugar then with an electric whisk, beat it on medium-high speed until the eggs increase in volume and become whitish in color. Measure 120 grams of cake flour and add half a teaspoon of baking powder, mix them and sift into the beaten eggs.

Using a spatula, fold the mixture in a circular motion until all the dry ingredients are moistened. Bring the melted butter and coconut milk and mix it first then scoop a portion of the batter and mix well. Pour it into the batter and mix it again with a spatula until everything is incorporated.

Finally, add 25 grams of shredded coconut and lightly fold it in. Prepare a 21-inch rectangle mold by lining it with parchment paper then pour in the batter. Tap it on the counter f a few times to remove any trapped air then bake in the middle layer of your oven at a preheated 170 degrees Celcius for 35 to 40 minutes. Once baked and out of the oven, immediately unmold the cake and let it cool.


  • 4 Whole egg
  • 120g/ 4.2Oz (1 cup) Cake flour
  • 80g/ 2.8Oz (2/3 cup) Granulated sugar
  • 1/2tsp Baking powder
  • 100g/ 3.5Oz (¼ cup + 3 tbsp) Unsalted butter
  • 30g Coconut milk
  • 25g Shredded coconut


  1. Boil a pot of water first, heat 4 eggs with insulated water to about 40°C, and feel the warmth with your hands. Then the unsalted butter and coconut milk are also melted in the hot water, just leave it to stay warm.
  2. Preheat the oven to 180°C/ 350 F.
  3. Add sugar to the egg mixture, and beat at medium-high speed 4th gear for 8 minutes, until the color turns white and the volume is 3 times larger, then turn to low-speed 1st gear and beat for 1-2 minutes to eliminate large air bubbles, the egg batter is fine. Warm egg mixtures are easier to beat and more stable.
  4. Sieve the flour, roughly mix well, add warm butter, and continue to mix well, warm butter will not cause serious defoaming.
  5. Add shredded coconut, save some for surface decoration, optional add a little salt for better taste, mix well, and put into the mold.
  6. Shake off the big air bubbles, sprinkle shredded coconut on the surface, send it to the middle layer of the preheated oven, and bake at 170℃ for 35-40 minutes.
  7. Unmold immediately after baking, let cool and enjoy.