Coconut cake ingredients (3X 20cm cake pans / 8"):

  • 225g butter (room temperature)
  • 1 3/4 cups of sugar - 350g
  • 4 eggs
  • 390g flour (3 cups)
  • 3/4 cup of  coconut milk + 3 Tsp coconut oil
  • 3/4 pack of baking soda - 12g
  • Vanilla extract 1 tsp / pack vanilla sugar, but then reduce the sugar

Syrup ingredients (in the video I use 2X the amount and had way too much left over)

  • 15 ml of coconut milk (1/16 of a cup)
  • 15 ml of water (1/16 of a cup)
  • 1 tbsp of sugar

White chocolate, coconut filling ingredients:

  • 100g white chocolate
  • 2 heaped tbsp of powdered sugar
  • 500g heavy cream
  • 1 pack of cream stiffener (8g)
  • 75g coconut chips/flakes

After completing the filling, you should have 4 Tbsp left over to pipe on the decoration.


  • Cream mixture + either more gelatin or butter + powdered sugar to get a solid, piping consistency.
  • 8 Rafello balls

Cake Instructions:

  1. Mix butter at room temperature for 2-3 minutes with hand mixer
  2. Add sugar and mix for 1 minute (preferably one cup at a time)
  3. Add one egg after another leaving 30 seconds before adding next egg. The result should be a really nice creamy mixture.  If you have lumps, then the butter wasn't soft enough.
  4. Combine baking powder and flour
  5. Combine coconut milk and oil in a pot and heat at low temperature until oil has melted.
  6. Add the dry ingredients slowly to the butter mixture (2 heaped tablespoons at a time) and alternate with coconut milk /oil mix.
  7. Divide cake batter into 3X 20cm baking molds (8 inches)
  8. Bake at 180 degrees Celsius for 25 minutes  (do the toothpick test)
  9. Wait until cake is cooled (prepare remaining ingredients in the meantime)

Syrup Instructions:

Put the ingredients together in a saucepan and heat at a moderate temperature until the sugar dissolves.

Filling instructions:

  1. Combine white chocolate and 2-3 tablespoons heavy cream over a water bath until the chocolate is melted. Stir until it comes to room temperature.
  2. Combine heavy cream with cream stiffener and 2 heaped Tbsp of powdered sugar and beat until stiff.
  3. Then fold melted white chocolate to cream.

Bring everything together:

  1. Ensure even cakes with a cake leveler.
  2. Sprinkle syrup on cakes.
  3. Place the first cake on a serving dish or cake board spread 1/4 - 1/3 of the filling onto the cake.
  4. Sprinkle 1/4 - 1/3 of the coconut chips on the filling.
  5. Repeat steps 2 & 3.
  6. About 3 - 4 tablespoons of white chocolate / cream filling should be left. Add butter (about 50g + 2 tablespoons of powdered sugar) or a little gelatine or cream, and pipe on the cake as a decoration.
  7. Spread Rafello balls and coconut sprinkles on the cake.
  8. Refrigerate for 2 - 3 hours.