Coconut Cake with Milk and Shredded Coconut

Name: Coconut Cake with Milk and Shredded Coconut
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10 slices
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1 cup sugar; 1 cup shredded coconut, plus extra to finish; 1 cup milk; 0.5 cup butter, melted and cooled; 3 large eggs; 1 tsp vanilla sugar; 1 tsp baking powder; to decorate marshmallows, optional

A tender coconut cake made with eggs, milk, melted butter, sugar and shredded coconut.

By Savva LoginovUpdated October 2, 2026

Total 1 hrMakes 10 slices

Jump to Recipe

The original coconut cake is a simple one-bowl-style bake with milk, melted butter and shredded coconut in the batter. It uses two cups of flour, a cup of milk and three eggs, so changing it to a drier butter cake would miss its soft crumb. Mix the dry ingredients and wet ingredients separately, then combine just until even. Pour into a greased and floured pan and bake at 180°C until the top is golden and a skewer tests clean in the center. Cool before adding an extra sprinkling of coconut. Optional marshmallows are decoration, not part of the cake batter. Serve modest slices with tea or coffee.

Recipe card

Coconut Cake with Milk and Shredded Coconut

Prep 20 minCook 40 minTotal 1 hrYield 10 slices

Adjust recipe Only numbered ingredient amounts change.

Equipment: 23 cm cake pan, bowls, whisk, cooling rack

Ingredients

2 cups all-purpose flour 1 cup sugar 1 cup shredded coconut, plus extra to finish 1 cup milk 0.5 cup butter, melted and cooled 3 large eggs 1 tsp vanilla sugar 1 tsp baking powder to decorate marshmallows, optional

Instructions

Prepare pan
Heat oven to 180°C. Grease and lightly flour a 23 cm cake pan.
Mix dry
Whisk flour, sugar, coconut and baking powder.
Mix wet
Beat eggs with milk, melted cooled butter and vanilla sugar.
Bake
Combine wet and dry only until mixed, pour into pan and bake 30–40 minutes until a central skewer comes out clean.
Cool and finish
Cool on a rack, then sprinkle with extra coconut and optional marshmallows.

How to tell when it is ready

Golden top and clean skewer from center.

Tips

Cool melted butter before adding eggs.
Measure the milk and coconut separately.
Stop mixing once flour disappears.
Test the center rather than the edge.

Serving suggestions

Offer with black tea.
Serve with fresh berries.
Add a spoon of yogurt.
Pack a slice for dessert once cooled.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Keep cooled cake covered up to 2 days; refrigerate if room is hot.

Food safety

Cook egg-containing batter fully and cool cake before sealing.

Frequently asked questions

Are marshmallows required?

No. The source lists them only as an optional decoration.

How should I store coconut cake with milk and shredded coconut?

Keep cooled cake covered up to 2 days; refrigerate if room is hot.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.