Coconut cake

Name: Coconut cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: Coconut oil ½ cup; Natural plain yogurt ½ cup; Shredded coconut 1 ¼ cup; Brown sugar 0.6 cup; Eggs (about 3 medium) 5.8 oz; Type 00 flour 1 ¾ cup; Baking powder 2 &frac18; tsp; Fine salt 1 pinch; Shredded coconut to taste; Butter to taste; Powdered sugar to taste

it es de fr br

Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 8
Cost: Low

PRESENTATION

When you think about Italian desserts, coconut cake really shines. It is a gem, for sure. Families love it, whether it's a morning treat or an afternoon delight. You know, in many Italian homes, using coconut oil and yogurt is the secret trick to keeping the cake moist and tender. Butter? Nope, they leave it out for something lighter—more genuine. This coconut cake recipe is seriously simple, yet it fills the kitchen with a really good coconut aroma. I mean, in the north, some folks add a bit of chocolate for a twist, while the south often sticks to the classic version. Either way, this isn’t your rich, layered bakery cake—it’s more of a soft, golden treat. Perfect with coffee or just by itself.

Italian home cooks often have their own unique take on homemade coconut cake. Sometimes they add coconut flakes for extra texture or swap in coconut milk for a richer taste. And look, the result? Usually a moist crumb with a light, fluffy feel that’s hard to beat—really really good. People love to slice up this coconut cake and share it, especially on weekends or when friends stop by. It's got a bite that’s sweet but not overly so, with the coconut flavor really coming through. It’s a dessert that fits any time of year—no need for a holiday or special occasion. Some versions have a simple dusting of powdered sugar, or a crispy coconut topping for a little something extra.

For a cake that screams homey comfort and those tender bites, this traditional coconut cake is a perfect choice. Everyone seems to have their own spin on it, but at its heart, it’s always the same: soft, fragrant and meant to be shared. Pretty much.

INGREDIENTS

Coconut oil ½ cup (120 g)

Natural plain yogurt ½ cup (125 g)

Shredded coconut 1 ¼ cup (100 g)

Brown sugar 0.6 cup (130 g)

Eggs 5.8 oz (165 g) - (about 3 medium)

Type 00 flour 1 ¾ cup (220 g)

Baking powder 2 ⅛ tsp (10 g)

Fine salt 1 pinch

for dusting the pan: Shredded coconut to taste; Butter to taste

for garnishing: Powdered sugar to taste

Preparation

How to prepare Coconut cake

To make the coconut cake, pour the whole eggs into a bowl, add the brown sugar 1, the salt 2, and whip the mixture with the electric beaters 3.

Once you have obtained a smooth and clear batter, add the coconut oil 4. Continue mixing with the beaters and then gradually incorporate the sifted flour 5 and baking powder 6.

After another round of beating, which will help absorb the powders, add the yogurt 7 and shredded coconut 8. Mix again with the electric beaters 9.

Once you have a smooth, lump-free batter 10, butter a pan that measures 8 inches at the base and 9 inches at the top 11, dust it with grated coconut 12.

You should cover both the bottom and the edges 13. Pour the batter into the pan 14, sprinkle more shredded coconut on top 15.

Bake the cake 16 in a preheated static oven at 350°F for 40 minutes on the middle rack of the oven. Once baking is complete, take your coconut cake out of the oven 14 and, once cooled, remove it onto a serving plate and garnish with powdered sugar 15.

Storage

The coconut cake can be stored outside the refrigerator for 3-4 days, covered with a glass dome. After baking, it can be frozen and stored for a month.