Contributed by

Sophia Lee

The Story

When comes to cooking or baking I prefer to use fresh, locally sourced and seasonal produce. Coconut is one such versatile fruit or nut that is easily available all year round and inexpensive.


This easy peasy cake comes up quickly all in one bowl. Only hard part is getting coconut cracked, peeled and grinding them. By all means use dessicated coconut, but let me tell you nothing beats the fresh one as this cake uses less butter and sugar as the nut has its own natural oil, sweetness and hence makes this cake rich and moist.
Servings 9
Prep Time 30 mins
Cook Time 1 hr


  • 100 g Butter
  • 200 g Sugar
  • 4 large Eggs
  • 3 cup Grated coconut (approximately 2 whole) coconuts
  • 200 g Semolina
  • 1 tsp Vanilla or Almond essence
  • 1 tsp Baking powder


  • Prepare an 8"X8" cake pan lined with parchment paper. Preheat oven at 180°C
  • In a mixing bowl, using hand whisk/blender, beat the butter & sugar till pale.
  • Add one egg at a time. Also add in the essence.
  • Add the coconut little at a time whole simultaneously whisking the batter.
  • Add the semolina and the baking powder. Mix thoroughly, pour into the prepared tin and bake the cake for an hour or when it turns brown and skewer inserted comes out clean.
  • Remove from oven and cool on the rack. Lift the cake up from the tin by holding the parchment paper from the side.
  • Cut the cake as you desire to 9, 12 or 16 pieces. This depends on your generosity.
Course: Cake
Cuisine: Other

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