Moist Coconut Cake

Recipe by
Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 3 cups - all purpose flour
  • 1 tbsp - baking powder
  • 3 - egg whites
  • 2.5 cups - white sugar
  • 3 - egg yolks
  • 1 cup - orange juice
  • 1.75 cups - milk
  • 1 (14 ounce) can - coconut milk
  • 1 (14 ounce) can - sweetened condensed milk
  • 1 cup - flaked coconut

How to Make Moist Coconut Cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Sift together flour and baking powder.
  • Beat the egg whites to soft peaks, then continue beating while slowly adding the sugar until stiff peaks have formed.
  • Fold in egg yolks until evenly mixed, then fold in the flour mixture alternating with the orange juice. Pour batter into the prepared pan.
  • Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the centre comes out clean, about 40 mins.
  • When the cake is done, remove from the oven, and use a fork to poke all over the top of the cake, in 1 inch intervals.
  • In a small bowl, stir together the milk, coconut milk, and sweetened condensed milk.
  • Evenly pour the milk mixture over the cake, then sprinkle with coconut flakes.
  • Chill cake in the refrigerator until cold, about 3 hours.