Donna Hay Coconut Cake Recipe

Name: Donna Hay Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 cup softened butter; 7/8 cup coconut sugar; 7/8 cup brown sugar; 1 tablespoon vanilla extract; 4 eggs; 5/8 cup milk; 5/8 cup coconut milk; 1 cup grated coconut; 2 1/2 cups wholemeal flour; 1 tablespoon baking powder

Servings: persons

9/16 cup softened butter
7/8 cup coconut sugar
7/8 cup brown sugar
1 tablespoon vanilla extract
4 eggs
5/8 cup milk
5/8 cup coconut milk
1 cup grated coconut
2 1/2 cups wholemeal flour
1 tablespoon baking powder

1
Preheat the oven to 160 degrees Celsius.
2
Grease the baking pan with butter, sprinkle with flour, and set aside.
3
Use an electric mixer to mix the butter, sugars, and vanilla extract until smooth.
4
Add the eggs, one by one, always whisking.
5
Then add normal milk and coconut milk , and grated coconut.
6
Sieve the flour with baking powder, and add progressively.
7
Bake for about 1 hour, or until a toothpick poked in the center, comes out clean.
8
Sprinkle with powdered sugar to serve.

1058

kcal

Calories

Fat

155

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 9/16 cup softened butter, 7/8 cup coconut sugar, 7/8 cup brown sugar, 1 tablespoon vanilla extract, and more.

Yes, Donna Hay 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.

Donna Hay Coconut Cake

How did you like this recipe?

Frequently Asked Questions