Winter Coconut Cake

Name: Winter Coconut Cake
Prep time: 10 min
Cook time: 60 min
Ingredients: 100 ml coconut oil; 100 gm castor sugar; 150 gm condensed milk; 1 tsp vanilla extract; 1/2 tsp almond extract; 150 ml coconut milk (full fat); 2 eggs; 175 gm all purpose flour; 25 gm corn flour; 50 gm desiccated coconut; 50 gm freshly grated coconut; 1 tsp baking powder; 1/2 tsp baking soda; Pinch of salt; 150 gm icing sugar; 2 tbsp coconut milk; 1 tbsp desiccated coconut

This cake is a coconut lovers dream. It is simple to make and packed with fresh coconut, coconut oil and desiccated coconut. Topped with a coconut milk icing and it is picture perfect. The top looks like melting snow fall and it is perfect for the festive season.

I love coconut. In any form. I start this recipe with that declaration so that you understand actually how much I LOVE this cake. It is so delicious, light, fluffy and crunchy all in one bite. Not to mention each bite is packed with coconut. I have tried to add every coconut ingredient into this cake making it flavorful and floral. The recipe is easy to make with a sponge like texture similar to a pound cake. Most of the ingredients you would have in your pantry making it very approachable for any level baker.

What is a winter coconut cake?

This winter coconut cake is a simple coconut cake that needs only one bowl to make. I have used a whisk to mix the batter but you don’t need any fancy equipment to make it. When all the desserts are overly spiced and heavily dense durian the season, this floral coconut filled cake is just the opposite of that. It is like sunshine and so flavorsome. Very fluffy and tender but mainly delicious.

What makes this cake a winter cake?

Nothing specific but there are two reasons I love making it during this time of year. The first being, it is a simple tea cake recipe that stores well and feeds a crowd easily making for a light and delicious sweet treat. The second reason being, I love how the icing drips along the cake like melting snow covered mountain peaks making it look very festive and inviting.

What ingredients do you need to make this winter coconut cake?

Wet ingredients –

To make this cake we need coconut oil, castor sugar, condensed milk, eggs, vanilla extract, almond extract, coconut milk. To keep this cake vegan swap the eggs for a coconut yogurt (1 egg = 50gm) or use a flaxseed egg (1 egg = 1tbsp flaxseed powder mixed with 2 tbsp water until it forms a gel). Instead of the the condensed milk you can use vegan condensed milk made with coconut milk (which is a much more delicious option to add to the coconut flavor).

Dry ingredients –

We need all purpose flour, corn flour, desiccated coconut, freshly grated coconut, salt, baking powder and baking soda. To keep this cake gluten free you can use a glute free flour mix cup for cup measure, like using Bob’s red mill to make this recipe. If you don’t have freshly grated coconut I would recommend using all purpose flour.

Icing ingredients –

We need coconut cream, icing sugar and desiccated coconut to make this icing. I like the addition of the desiccated coconut as it adds a layer of texture to the icing. It is simple but very delicious.

What equipment do you need to make this winter coconut cake?

To make the batter I have used a mixing bowl, whisk and rubber spatula. I like to bake this cake in a 9 inch loaf tin but you can bake it in an 8 inch tin as well. If you were to bake it in a large tin, like an 9×9 inch tin, make a note of the baking time as it will reduce. I would recommend checking the cake after 30 mins. We are looking for the tooth pick test, when you insert it into the center it should come out clean. To make the icing we need a bowl and spoon.

How to make this winter coconut cake?

Preheat the oven to 180℃ and line a 9 inch loaf tin with baking paper, set aside. In a mixing bowl add the coconut oil, castor sugar, vanilla, almond and whisk. Add the condensed milk, egg and whisk again. Add the coconut milk and whisk. Add the flour, corn flour, desiccated coconut, freshly grated coconut, baking powder, baking soda, salt and using a spatula fold until smooth. Pour into the prepared tin and bake for 60 mins or until a tooth pick inserted into the center comes out clean. Let it cool completely before icing. To make the icing, mix the coconut cream and icing sugar until its smooth. You can add the desiccated coconut into the icing or ice the cake and sprinkle the coconut on top. Remove the cake from the tin, glaze the top with the icing and sprinkle with the desiccated coconut. Slice and serve.

How to serve & store this winter coconut cake?

Once the cake is iced, you can slice and serve it with coffee or tea. I prefer it with masala chai. You can store the leftovers in zip lock bags or air tight containers int he fridge for 1 week or in the freezer for 1 month. When ready to eat, remove from the freezer, let it thaw and warm in the microwave for 10-20 seconds before serving.

Looking for more tea cake recipes for Christmas?

Now that we have covered how to make this Winter coconut cake, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.