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Coconut and honey cake

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Coconut and honey cake
300 g All purpose flour
100 g Coconut flour
200 g Condensed milk
250 ml Coconut milk
90 g Honey
2 Tbsp White coconut oil
5 Large eggs
2 Tbsp Confectioners sugar
1 Tsp Baking powder
A pinch Cream of tata
Sugar Glaze
2 Tbsp Confectioners sugar
1 Tsp Coconut milk
1/2 Tsp Honey

Nutritional information

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Coconut and honey cake

Coconut and honey cake with coconut whip cream

Full of fibre and taste, coconut and honey cake with a cup of tea

  • 50 minutes
  • Serves 12
  • Medium
Waiting time 25 minutes


  • Coconut and honey cake

  • Sugar Glaze



Coconut milk is widely used in Sri Lanka for cooking curries and there are several versions of coconut cakes which is locally made, however, none of them uses coconut flour.

We wanted to bake a cake using coconut flour which is not usual for Sri Lankan cuisine. Coconut flour is made using the white inside the shell, it is dried and therefore requires a lot of moisture when used in recipes. Sweet in taste and with the delicate smell it can easily elevate a cake or cookie into a whole new level. Coconut flour is very fibrous which can be a benefit to many.

We tried several occasions to get the right kind of recipe to make a soft coconut cake and finally nailed it.

This is our gourmet story of making coconut and honey cake.




Prep ingredients

Separate 5 eggs into yolk and white.
Sieve all purpose flour into a bowl and add baking powder to that, mix well


Mix using a food processor or a stand mixer

Add dry ingredients into food processor and mix for 10 seconds.
Gradually add oil and honey while mixing, do the same for the rest of the ingredients( let it mix for a minute after adding each ingredient). Do not add egg whites to this mixture.


Whisk egg whites

transfer egg whites into a large bowl and add a pinch of cream of tartar (if you don't have this use 1 Tsp of lemon juice) mix with a whisk or an electric beater for about a minute.
Add 2 Tsp of confectionery sugar and keep on beating until soft peaks are forms.


Gradually mix coconut mixture and egg whites

Gradually pour the coconut cake mixture into the beaten egg whites.
Using a spatula gradually and slowly mix egg whites without breaking too much of air bubbles (slowly swirl your spatula around the bowl)
Make sure that all is mixed

25 minutes

Prep to bake

Preheat the oven to 170 C.
We used a baking tray roughly 25 cm wide, apply butter inside the baking tray, you can also use baking paper to make it easier to remove.
Pour the mixture gradually in the tray, gently lift the tray and give a light tap on the table surface to remove any larger air pockets
Bake for 25 minutes


Apply coconut glaze

To a small cup add 2 Tbsp of confectionery sugar and 1 Tsp of coconut milk and 1/2 Tsp honey to create the glaze.
Brush over the cake when it has cooled down
The cake tastes better when you eat it slightly warm, so if you leave it in the fridge give quick 10-second microwave to make it awesome.

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