Soft Coconut and Parmesan Cake
A wonderfully moist cake that pairs the sweetness of coconut with the subtle saltiness of parmesan cheese for a truly unique flavor. Easy to whip up in one bowl, it's perfect for an afternoon snack or a simple homemade dessert.
🛒 Ingredients
12 servings
- 4 eggs
- 2½ cups (500 g) granulated sugar
- ½ cup (125 ml) neutral vegetable oil (sunflower or corn)
- 1 cup (250 ml) whole milk
- 4 tablespoons (40 g) desiccated coconut
- 5 tablespoons (50 g) grated parmesan cheese
- 2½ cups (300 g) all-purpose flour
- ½ tablespoon (7 g) baking powder
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Directions
- 1
Preheat your oven to 400°F (200°C) for at least 15 minutes. Grease and flour a 24 cm bundt pan.
- 2
In a large bowl, beat the eggs and sugar together for 3–4 minutes until pale, fluffy, and the sugar has fully dissolved.
- 3
Add the oil in a thin, steady stream while mixing, then stir in the milk until just combined.
- 4
Fold in the desiccated coconut and grated parmesan with a spatula.
- 5
Sift the flour and baking powder over the batter and fold in gently — stop as soon as no dry streaks remain; do not overmix.
- 6
Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Allow the cake to cool completely in the pan before unmolding onto a wire rack — unmolding too early may cause it to break.
💡 Chef's Tip
Sprinkle a tablespoon of desiccated coconut over the batter just before baking to create a beautiful, lightly crisp golden crust on top.
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