Creamy Coconut Cake

Learn how to make the real creamy coconut cake for a versatile and tasty dessert!

Creamy Coconut Cake

Recipe by Caion Alves


Prep time


Cooking time



After tasting the real creamy coconut cake you will understand the success of the dessert!


  • 4 eggs

  • 50 grams of grated coconut

  • 200 ml of coconut milk

  • 3 tablespoons wheat flour

  • 1 can of condensed milk

  • 1 measure of milk can

  • 1 tablespoon cornmeal

  • 1 tablespoon margarine or butter

  • 1 tablespoon chemical baking powder


  • In the blender add the eggs, milk, condensed milk, coconut milk, butter or margarine, wheat flour, cornmeal and beat for about 1 minute.
  • Add the yeast, the grated coconut and beat a little more to incorporate the ingredients. 
    Transfer the dough to a preferably greased medium roast.
  • Take the cake to bake in a preheated oven at 180º₢ for approximately 50 minutes. 
    Remove and wait to cool at room temperature.
  • Run a knife around the sides of the mold and unmold the cake onto a plate or platter. 
    Cut into pieces with the size of your preference and the creamy coconut cake is ready to eat.

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