Total Time
Prep 15 mins
Cook 30 mins

Having bought a young coconut, I had to then find something to do with it. This cake was the result. It is soft, tender, and exotically spiced.


  1. Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
  2. Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
  3. In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
  4. Add eggs & vanilla, and pulse a few times.
  5. Add the flour and baking powder, and combine thoroughly.
  6. Add 1/2c of the coconut milk, and once again combine thoroughly.
  7. Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.
Most Helpful

This has the consistency of a pound cake - creamy and dense, not overly sweet - and delicious! The first time I made it I threw in some chocolate chips to give it a little something extra. I am going to try adding fresh blueberries this time.

Laurie S. February 14, 2015