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This delicate dessert is super soft, light, and airy with a fluffy texture. It is made with tender coconut pieces that’s been shredded
using a food processor, which gives it a sweet, tropical flavor that is hard to resist. The cake is then baked to golden brown.


  • 3 eggs (separate whites from yolk)
  • 250g coconut sugar
  • 15g baking powder
  • coconut extract (optional)
  • 50g unsalted butter (I use vegan made out of cashews)
  • 50g coconut oil
  • 1 can (195ml) condensed coconut milk
  • 200g coconut cream
  • 150ml coconut milk
  • 300g (gluten free) flour
  • coconut shreds (optional)
  • Topping: Use any desired topping you like. My recommendations are vegan nutella, coconut whipped cream or strawberry jam.


These are all your ingredients. First separate the whites from the yolk then use an electric mixer to beat the whites until fluffy

Slowly add coconut sugar while whisking it with the electric mixer

Keep beating as you add the yolk

Next add the baking powder

Add coconut extract (optional)

Add coconut oil

Add butter (vegan)

Pour in the coconut milk

Add in the condensed coconut milk

Pour in the coconut cream (heated)

Fold in the coconut shreds

Slowly add the flour while using the mixer

Finally bake it on 350F/176C for 45mins

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