This cake turns out a very fragrant lush with a slight aftertaste of coconut. The texture of this coconut sponge cake is a fine crumb and very moist. The flavour is simply wonderful, packed with coconut, and it’s a perfect cake to go with a cup of tea. This coconut pound cake is very freezer friendly.

This cake can be made in an 18-centimetre or 22-centimetre cake tin. Start off by preheating your oven then in a large bowl, sift in the flour and baking powder then set aside. There are two ways you can use to make this cake: coconut milk and if you can’t find it, you will use shredded coconut although using both will give you a deep coconut cake in your cake.

In a stand mixer, you are going to beat room temperature butter, sugar and eggs, vanilla extract and a pinch of salt. If you are using a hand mixer then you will divide the whites from the yolks and then beat the egg whites with a pinch of salt until fluffy then beat the egg yolks with half a serving of sugar then introduce the beaten egg whites to the yolks and fold it in.

With the stand mixer, you want to beat the mixture until pale and then sift in the dry ingredients and then switch to a spatula or wooden spoon and fold everything in slowly while adding the flour in batches until they are well mixed in. Last, add the coconut and mix it in. Pour the batter into an 18-centimetre pan and bake for about 50 minutes. In the first 20 minutes, do not open the oven door and after the 20 minutes.

Once out of the oven, let your cake cool for a few minutes then release the cake and place it on a wire rack to cool completely. Store in an airtight container. This cake is best eaten the following day.


  • 3/4 cup or 175 g softened butter
  • 3/4 cup or 175 ml coconut milk
  • 1 1/2 cups or 290 g of regular sugar
  • 3 eggs (lightly beaten)
  • 4 – 6 Tablespoons desiccated/shredded coconut, depending on how you like it.
  • 1 3/4 cups or 225 g Plain / All purpose flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp salt


  1. Heat oven to 180c, 350F. Grease and line your baking tin.
  2. Get all your ingredients ready, sifted the flour and add the salt and baking powder to the flour. Start with making the cake batter by creaming the butter and sugar until a pale light colour.
  3. Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
  4. Add half the coconut milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the shredded/desiccated coconut, and the rest of the coconut milk and flour.
  5. Transfer the cake mixture to the greased and lined loaf tin. Then place in the oven for 50 – 55 minutes, check after 50 minutes.