Hawaiian Coconut Cake

Hawaiian Coconut Cake

This is a very delicious cake I had in Hawaii! I made it without any oil! You can make it for your own birthday!

Ingredients: one 18 cm diameter cake

Egg (large size)
White sugar
100 g
Cake flour
90 g
Coconut milk
50 ml
◎ Syrup (caster sugar + water)
2 tablespoons + 4 tablespoons
☆ Cream (47% fat heavy cream + caster sugar + coconut milk)
300 ml + 4 tablespoons + 150 ml
□ Coconut (coarsely or finely shredded)
as needed
Powdered sugar
as needed


1. Bring the eggs to room temperature. Line the baking pan with parchment paper. Preheat the oven to 180℃.
2. Put the eggs and sugar in a bowl and use an electric mixer to beat them until thickened.
3. Sift the cake flour into the batter and mix with a rubber spatula until no longer powdery.
4. Add the coconut milk and mix until evenly blended.
5. Pour the batter into the cake pan. Tap the bottom of the pan to remove any large bubbles. Reduce the heat to 160℃ and bake for about 40 minutes.
6. When a toothpick or skewer inserted into the center comes out clean, it's ready. Quickly cover the top with plastic wrap, flip over, and let cool.
7. When it has cooled, cut into 3 layers. Heat the syrup in the microwave and let cool.
8. To make the cream: In a bowl, whip the heavy cream and sugar until peaks form. Add the coconut milk and thoroughly mix.
9. Spread the syrup over the layers of cake, then sandwich the cream between the slices. Decorate as you like. Sprinkle with coconut and powdered sugar.
10. If you make it in a 15-cm cake pan, it will turn out looking very voluminous.

Story Behind this Recipe

I went to Hawaii for my honeymoon and ate a really delicious coconut cake in the cafe of the hotel. I made it at home for my own 27th birthday!