Coconut Butter Cake


This coconut butter cake is super easy to bake, soft, and delicious with a nice fragrance.


  • 4 Whole egg
  • 120g/ 4.2Oz (1 cup) Cake flour
  • 80g/ 2.8Oz (2/3 cup) Granulated sugar
  • 1/2tsp Baking powder
  • 100g/ 3.5Oz (¼ cup + 3 tbsp) Unsalted butter
  • 30g Coconut milk
  • 25g Shredded coconut


  1. Boil a pot of water first, heat 4 eggs with insulated water to about 40°C, and feel the warmth with your hands. Then the unsalted butter and coconut milk are also melted in the hot water, just leave it to stay warm.
  2. Preheat the oven to 180°C/ 350 F.
  3. Add sugar to the egg mixture, and beat at medium-high speed 4th gear for 8 minutes, until the color turns white and the volume is 3 times larger, then turn to low-speed 1st gear and beat for 1-2 minutes to eliminate large air bubbles, the egg batter is fine. Warm egg mixtures are easier to beat and more stable.
  4. Sieve the flour, roughly mix well, add warm butter, and continue to mix well, warm butter will not cause serious defoaming.
  5. Add shredded coconut, save some for surface decoration, optional add a little salt for better taste, mix well, and put into the mold.
  6. Shake off the big air bubbles, sprinkle shredded coconut on the surface, send it to the middle layer of the preheated oven, and bake at 170℃ for 35-40 minutes.
  7. Unmold immediately after baking, let cool and enjoy.

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