Truthfully Tropical Coconut Cake

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By Chef Ed Dychauco

Pots and Pans

Thursday, August 14, 2014

WITH the abundance of coconut everywhere, be it fresh, young or old, desiccated, canned, frozen or fresh from the tree, why not make a cake made with what else?

Coconut! Using its flesh, water, milk and even the oil!

How much benefit can one get from this ultimate cake, made from our tree of life?


I was toying with the idea of making a coconut cake for the longest time. However, because of so much distractions, meaning, other possible cakes that I wanted to make, this was always set aside.

Finally, I really made this and needless to say, it was a perfect cake for coconut lovers!

But because of the availability of the ingredients, both commercially prepared and taken fresh from the tree (or from the market!), this recipe can have several variations or changes to suit one’s need and desire.

Majority of the ingredients for this tropical delight came from the coconut as I will reveal to you except for the eggs, baking powder and salt.

Flour, we can use 30-50 percent of coconut flour with the other percentage coming from all purpose of cake flour. It will tend to make the cake a bit heavier if more coconut flour is used as compared to cake flour.

Sugar, the availability of coconut sugar will give a brownish tinge to the baked product. Although a 50-50 combination of white & coconut sugar can be a good idea.

Oil, instead of vegetable oil, coconut oil is used. But using half butter-half coconut oil will achieve a better aroma.

Water, instead of plain water, why not coconut water or coconut milk?
Desiccated coconut as topping or decoration. Or maybe some freshly grated coconut instead. It can also be mixed with the frosting or filling for a total “coconut” interlude!

What about latik? That would be awesome filling, or maybe coconut jam! Kalamay would be extra special!

On the other hand, the thinned latik, coconut jam or kalamay can be the “frosting” to give a unique look! Coconut overload indeed!

I was thinking of making this into a chilled cake with macapuno ice cream as “filling” for this wonderful moist cake. Although ube halaya/jam would be a remarkable filling, added with strips of macapuno or fresh coconut.
Of course, sweet fresh tropical mangoes would go very well, too! This is too much! This is making me drool!

What are also gaining popularity nowadays are cakes that are not frosted, known as naked cakes. So the filling can be seen in-between layers of the cakes. This would be splendid!

¾ cup coconut flour
2 cups cake flour
¾ cup coconut sugar
1 ½ tbsp baking powder
1 cup coconut oil
1 ¼ cup coconut water or
1 cup coconut milk
10 pcs egg yolks
10 pcs egg whites
¾ cup sugar

Combine flours, coconut sugar & baking powder.
Incorporate the rest of the ingredients and mix well.
Beat egg whites. Add sugar till peaks are formed.
Mix 1/3 of egg whites into the batter well.
Fold in the rest of the egg whites. Do not over fold.
Pour into an ungreased cake pan.
Bake in a 350 degree oven for 30-40 minutes or till done.
Cool. Transfer to a serving tray.
Fill & frost with favorite icing or any of the above mentioned local ingredients.
Decorate with fresh or dried coconuts.

Enjoy a slice or two of this tropical coco cake while sipping fresh buko juice or shake under the shade of the coconut tree! What a beautiful life indeed!


Published in the Sun.Star Cagayan de Oro newspaper on August 14, 2014.


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