This coconut cake recipe is a delightful way to enjoy a soft, moist dessert with a tropical twist. Featuring desiccated coconut and coconut milk, it captures a luscious Bounty-style flavour perfect for coconut lovers. It’s a straightforward recipe suitable for both those who eat eggs and those who prefer an egg-free option by substituting natural yogurt. Finished with a rich chocolate ganache that seeps into the cake’s warm holes, this treat combines indulgence and texture in a simple bake. It’s a great choice for a homemade dessert that feels indulgent yet easy enough for everyday occasions. For more quick and easy baking inspiration, you might want to check out this simple plum cake recipe as well, which shares that accessible style.
Why This Recipe Is Helpful
- Uses simple, easily available ingredients to create a flavourful cake.
- Offers an egg-free version for those with egg allergies or preferences.
- Combines the natural richness of coconut with a smooth chocolate topping, making it a crowd-pleaser.
Best For
Ideal for coconut fans and anyone who enjoys soft, moist cakes with a rich topping. Perfect when you want a dessert that is both comforting and a little exotic.
Be Careful If
This cake is quite rich due to the butter and chocolate ganache, so it is best enjoyed in moderation. The sugar content is on the higher side, which may not suit all dietary needs.
Ingredients
For the Coconut Cake:
- 50 g (½ cup) desiccated coconut
- 3 eggs (or 120 g natural yogurt for egg-free option)
- 200 g (1 ⅔ cups) plain flour
- 1 teaspoon (5 g) baking powder
- 150 g (10 tablespoons) salted butter, softened
- 175 g (¾ cup) sugar
- 60 ml (¼ cup) coconut milk or coconut cream
- 1 teaspoon (5 ml) vanilla extract
For the Chocolate Ganache:
- 150 g (5 oz) chocolate, chopped
- 80 ml (⅓ cup) heavy cream
Ingredient Notes
- Desiccated coconut adds texture and enhances the coconut flavour but can be replaced by shredded coconut if preferred.
- For an egg-free version, use natural yogurt which helps maintain moistness and binding.
- Coconut milk or cream enriches the batter and complements the coconut taste wonderfully.
- Salted butter brings balance to the sweetness; unsalted butter can be used with an added pinch of salt.
Kitchen Tools Needed
- Mixing bowls
- Electric mixer or whisk
- Sieve for flour and baking powder
- 20 × 20 cm (8 × 8 inch) baking pan
- Skewer or toothpick
- Heatproof bowl for ganache
- Saucepan for heating cream
Step-by-Step Instructions
- Preheat your oven to 170°C (340°F). Line the baking pan with parchment paper.
- In a large bowl, cream together the softened butter, sugar, and vanilla extract with an electric mixer or whisk until the mixture is light and fluffy, about 3–5 minutes.
- Add the eggs one at a time, whisking well after each addition to combine thoroughly (or stir in the yogurt if using).
- Sift the plain flour and baking powder into the bowl, then fold in gently with the desiccated coconut until just combined—avoid overmixing.
- Stir in the coconut milk or cream until the batter is smooth and homogeneous.
- Pour the batter into the prepared pan and spread evenly with a spatula.
- Bake in the preheated oven for 30–35 minutes, or until a skewer inserted into the center comes out clean.
- While the cake bakes, prepare the ganache: place chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until hot but not boiling, then pour over the chocolate.
- Let sit for 1 minute, then stir gently until you have a smooth, glossy ganache. Set aside.
- Once the cake is out of the oven and still warm, poke holes all over the surface using a skewer. Pour the ganache evenly over the cake, allowing it to soak into the holes.
- Let the cake rest for at least 15 minutes before serving to allow the ganache to settle.
Pro Tips
- Ensure butter is softened (not melted) for a fluffier batter.
- Poking holes while the cake is warm helps the ganache penetrate for extra moistness.
- Avoid overmixing the batter to keep the cake tender.
- Use good quality chocolate for the ganache to get the richest flavour and smoothest texture.
Lighter Swaps
- Light coconut milk can be used instead of full-fat for a lighter cake, but expect a slightly less rich crumb.
- Swap sugar for coconut sugar to keep with the coconut theme and reduce refined sugar somewhat, though sweetness levels and texture may vary.
- Using yogurt instead of butter would dramatically change texture; the original butter version gives the best moistness.
Common Mistakes
- Overbaking which makes the cake dry; bake only until a clean skewer comes out.
- Not softening the butter properly can result in a dense texture.
- Skipping the hole-poking step prevents ganache from soaking in, reducing moistness.
Serving Suggestions
Serve slightly warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage Instructions
Store the cake covered in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days due to dairy content.
Reheating Tips
Reheat slices gently in a microwave for 10–15 seconds to warm the ganache and make the cake soft again.
Nutrition Estimate
Per serving (assuming 8 servings):
- Calories: ~360 kcal
- Protein: 5 g
- Carbohydrates: 38 g
- Fat: 20 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 8
- Cuisine: Dessert / Cake
- Course: Sweet treat
- Calories: ~360 kcal per serving
Frequently Asked Questions
Can I make this cake vegan?
This recipe isn’t fully vegan but the egg-free yogurt option helps; however, you would need to substitute butter and chocolate for vegan versions to make it fully vegan.
What type of chocolate is best for the ganache?
Use good-quality dark or milk chocolate depending on your taste preference. Dark chocolate offers a more intense flavour, while milk chocolate will make it sweeter.
Can I freeze this cake?
Yes, you can freeze the plain coconut cake (without ganache) wrapped tightly for up to 1 month. Add ganache fresh after thawing for best texture.
Conclusion
This coconut cake highlights how simple ingredients can create a soft, flavourful dessert with a tropical touch. The chocolate ganache finish adds indulgence, making it a wonderful treat for any occasion. Its straightforward steps and adaptable features make it an appealing recipe to keep in your baking rotation.