The other day, I baked ‘Coconut Cake’. As it was made with Desiccated Coconut, it had grainy texture. Some people like the grainy texture of Coconut Cake, but some people don’t. So, today I made this cake without Desiccated Coconut. It’s actually based on my Pancakes recipe. I used Coconut Milk and added some melted Butter. This cake smells amazing.


18cm Round Cake Tin
*Note: Standard size Loaf Tin is also suitable as this cake cracks like Pound Cake.


60g Butter *melted
3/4 cup Caster Sugar *reduce to 1/2 cup for less sweet cake
1/4 teaspoon Salt
2 Eggs
1 can (270g) Coconut Milk *about 1 cup (250ml)
1/2 teaspoon Vanilla Extract *optional
1 & 1/2 cups Self-Raising Flour

1/2 cup Thickened Cream
1 tablespoon Caster Sugar
1 teaspoon Rum
Sweetened Shredded Coconut

  1. Preheat oven to 170℃. Line the base and sides of 18cm round cake tin with baking paper. *Note: You can use a similar size tin in any shape. Standard size loaf tin is also suitable as this cake cracks like Pound Cake.
  2. Beat melted Butter, Sugar and Salt. Add Eggs, one at a time, and beat well. Add Coconut Milk and Vanilla, and beat until smooth and blended well. Sift in Flour and mix to combine.
  3. Pour the mixture into the prepared cake tin, spread evenly, and bake for 30 to 40 minutes OR until cooked though.
  4. Turn out on the wire rack. Carefully peel away baking paper, then leave to cool.
  5. Decoration is optional. Today I decorated with whipped Cream and Sweetened Shredded Coconut.