The shredded coconut in this cake breaks the cake with a very good flavour and the texture is very spongy. You will need all-purpose flour in a bowl, large eggs, coconut milk, softened butter, baking powder, sugar, shredded coconut and salt. In a separate bowl cream, the butter and sugar in a large bowl add in your butter followed by your sugar using a hand mixer cream your butter and sugar until you have a pale yellow colour.

Next, beat your eggs in a small bowl and beat them lightly and then add the eggs bit by bit into the butter and sugar mixture but do not dump all your eggs into the butter and eggs mixture. In a bowl containing flour add the baking powder the shredded coconut and the salt mix everything together with a spatula.

Begin to add the flour mixture in bit inside the egg, flour and egg mixture until all the flour is added in. Fold the mixture in to get the correct texture and then put the butter in a greased baking pan preheat the oven to 350F and bake at 300F for 45 minutes or until you get a golden-brown crust.

Before you bake sprinkle shredded coconut on top of the batter and then bake it. Once baked it should have a beautiful golden brown colour. The coconut cake is often eaten as a dessert it is so good with tea or coffee.


  • 1/2 cup (125ml) Softened butter
  • 1/2 cup (125ml) Coconut milk
  • 1/2 cup (115g) Sugar
  • 3 Large eggs (lightly beaten)
  • 1/4 cup (60g) shredded coconut, depending on how you like it
  • 1 3/4 cups (395g) All-purpose flour (sieved)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 Tbsp Shredded Coconut for Sprinkling on the batter.

Bake at 300 degrees Fahrenheit for 45 mins