Desserts
Coconut Cake (Snow-White Cake)
A very special homemade coconut cake recipe — read the details to see how unlike any other this cake is. Delicious in flavor, beautiful in decoration and appearance. Definitely worth trying.
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Recipe story
Coconut cake... an attractive white cake especially for coconut lovers. Exceptionally rich in flavor with Chantilly cream, beautifully finished with shredded coconut — and best of all, the method is very simple
Ingredients
- 5 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup coconut water or 1 cup liquid milk (we prefer coconut water)
- 1/2 cup oil
- 1 tablespoon vinegar
- a pinch of salt
- 2 1/2 cups flour
- 2 teaspoons baking powder
- For the topping:
- 2 cups shredded coconut
- 1 1/2 cups water
- juice of 1 lemon
- 1 tablespoon rose water or orange blossom water
- 2 packets instant cream powder
- 1 cup cold milk
Method
- Beat the eggs with an electric mixer, then add the sugar and vanilla and continue beating until the sugar is completely dissolved.
- Start adding the liquids: add the coconut water, then the oil, and beat.
- Add the tablespoon of vinegar and a pinch of salt and continue beating.
- Separately, sift the flour and baking powder and add them gradually while continuing to beat with the electric mixer
- Pour the batter into a buttered and floured pan
- Bake in a preheated oven with heat from below, placed on the rack, at 180°C (350°F) for 35 to 40 minutes, watching carefully.Timers: 40 min
- Prepare the topping and cream in advance... soak the shredded coconut with the sugar and water together overnight
- The next day, strain off the water
- Boil the water that was used to soak the coconut — boil it for 7 minutes with the lemon juice and 1 tablespoon rose/orange blossom water to make a syrupTimers: 7 min
- Whip the powdered cream with the cold milk to obtain Chantilly cream
- When the coconut cake has cooled, slice it horizontally into two layers. Soak the bottom layer with the cooled syrup and spread a layer of Chantilly cream
- Place the top layer over the first, then soak the top layer with syrup as well and spread the remaining Chantilly cream
- Decorate the top with the shredded coconut that was soaked overnight and then dried, or use fresh shredded coconut
- Refrigerate the coconut (snow-white) cake until serving or until the cream sets and cools
- This successful coconut cake comes from a friend and chef at "What Are We Cooking Today"
- Amir Youssef
- Click his name to see all his delicious recipes on his profile page
- For more successful cakes try Healthy Brownie Cake
- To make English cake by Amir, click the link
Notes and serving ideas
- Healthy Brownie Cake
- English cake






