Coconut Cake Recipe

Name: Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125g coconut oil; 1/2 teaspoon coconut essence; 1/2 cup Natvia; 2 eggs; 1/2 cup desiccated coconut; 1 1/2 cups self-raising flour; 300g Greek yoghurt; 1/3 cup milk; Icing:; 1/2 cup Natvia, ground into an icing sugar using a food processor or coffee grinder; 2/3 cup desiccated coconut; 1 egg white

Servings: persons

125g coconut oil
1/2 teaspoon coconut essence
1/2 cup Natvia
2 eggs
1/2 cup desiccated coconut
1 1/2 cups self-raising flour
300g Greek yoghurt
1/3 cup milk
Icing:
1/2 cup Natvia, ground into an icing sugar using a food processor or coffee grinder
2/3 cup desiccated coconut
1 egg white

1
Grease a round cake tin and line with baking paper.
2
Preheat oven to 160C.
3
Cream oil, essence and Natvia until light and fluffy.
4
Beat in eggs one at a time.
5
Stir in half the coconut, half the flour, half the yoghurt and half the milk, then stir in remaining.
6
Bake for one hour or until the top is golden and a skewer inserted comes out clean. Leave on a wire rack to cool.
7
For the icing, combine all ingredients together well. Spread on cooled cake.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 125g coconut oil, 1/2 teaspoon coconut essence, 1/2 cup Natvia, 2 eggs, and more.

Yes, Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cake

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