Welcome, dear friends! I’m overjoyed you’re here on Poulef to whip up this Moist Coconut Puff‑Puff Cake. It’s one of those dreamy recipes that combines the tropical sweetness of coconut with the comforting texture of a classic cake. After the H1, I’ll invite you to subscribe for even more delicious recipes—stay tuned! Don’t forget to subscribe to my email list for more kitchen inspiration, and pin your creations on Pinterest! 💕
Overview of Recipe Content
What it is & where it fits
This Moist Coconut Puff‑Puff Cake is a soft, coconut-infused cake perfect for brunch, afternoon tea, or as a cozy dessert. inspired by the popular West African puff‑puff twist—a cake-y variation of the fried treat
Why you’ll love it
- Ultra-moist crumb from coconut milk
- Balanced sweetness
- Light tropical flavor with shredded coconut texture
- Quick to mix and bake
Taste & benefits
It tastes like a tender, coconutty hug—sweet but never cloying. Made with coconut milk, it offers a dairy-free alternative (depending on your ingredients) and feels perfect in spring-summer gatherings.
Ingredients
- 2 cups all‑purpose flour
- ½ cup sugar
- 1 cup coconut milk
- 2 large eggs
- 1 Tbsp melted butter
- 1 tsp baking powder
- ½ cup shredded coconut
Tools needed
- 9″ cake pan (springform or round)
- Mixing bowls
- Whisk & spatula
- Oven
Substitutions & additions
- Substitute half the flour with whole wheat pastry flour for slight nuttiness
- Add 1 tsp vanilla or almond extract for mild flavor depth
- Optional: Top with toasted coconut flakes or glaze with powdered sugar
How to Make Moist Coconut Puff‑Puff Cake
1. Preheat & prep
🍰 Preheat oven to 180 °C (350 °F). Grease and lightly flour a 9″ cake pan.
2. Mix dry ingredients
In a medium bowl, whisk flour, sugar, baking powder, and shredded coconut.
3. Blend wet ingredients
In another bowl, whisk eggs, coconut milk, and melted butter.
4. Combine
Slowly pour wet into dry, stirring until just combined—no overmixing! The batter should be thick and creamy.
5. Bake
Pour into pan, smooth the top, and bake 25–30 minutes until golden and toothpick comes out clean. You’ll smell that tropical coconut aroma filling your kitchen—pure joy!
6. Cool & serve
Let cake cool 10 minutes in pan, then transfer to rack. Enjoy warm or at room temperature.
What to Serve with Moist Coconut Puff‑Puff Cake
- A scoop of vanilla ice cream or coconut sorbet
- Fresh berries or fruit compote
- A cup of strong coffee or a lightly sweetened iced latte
- Tea: Earl Grey or herbal rooibos for complementing mellow flavors
Tips for Making It Perfect
- Use room-temperature eggs for even mixing
- Don’t overmix—enjoy the tender crumb!
- For extra coconut flavor: sprinkle shredded coconut on top mid-bake
- Make it ahead: Bake the night before, store wrapped in foil, and reheat briefly before serving
Storage Instructions
- Room temperature: up to 2 days in an airtight container
- Refrigerator: up to 5 days; bring to room temp before serving
- Freezer: Freeze cooled slices in freezer bags for 2 months; thaw overnight in fridge
General Information
- The original puff‑puff is deep-fried West African dough enriched with coconut milk and flakes
- Turning it into a cake gives you that nostalgic flavor while skipping the frying
- Perfect for summer gatherings or anytime you need a tropical mood lift
Frequently Asked Questions
Q: Can I use boxed cake mix?
A: You can—substitute coconut milk for half the liquid and fold in shredded coconut.
Q: Can I use canned heavy cream?
A: No—coconut milk gives the signature flavor and moisture.
Q: Is it gluten-free?
A: No, but you could try a 1:1 gluten-free flour swap. Let me know how it goes!
Q: What’s the texture like?
A: Light and tender, similar to a sponge cake—but denser in the best way.
Q: Can I double the recipe?
A: Yes! Use a 9×13 pan and increase bake time to 35–40 minutes.
Conclusion
This Moist Coconut Puff‑Puff Cake is pure tropical joy—moist, tender, and infused with coconut flavor. If you loved this, you’ll adore my Coconut Knots puff pastries and Coconut Cream Puffs—perfectly shareable treats that bring the same island heart! Let’s get baking—praise and coconut gratitudes to you 💖
Interactive Elements
I’d love to hear from you! Leave a review or comment below. Snap a photo, pin your cake, or tag me on Instagram or Pinterest—@poulefrecipe can’t wait to see your creations!
Nutritional Information
Approximate per slice (12 slices total):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 10 g |
| Saturated Fat | 6 g |
| Sugar | 14 g |
| Fiber | 1 g |
Irresistibly Moist Coconut Puff‑Puff Cake
- Total Time: 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A moist, fluffy coconut cake inspired by the beloved West African puff-puff! This easy bake is packed with tropical flavor from coconut milk and shredded coconut—perfect for brunch, tea time, or an after-dinner treat.
Ingredients
2 cups all-purpose flour
½ cup sugar
1 teaspoon baking powder
½ cup shredded coconut
1 cup coconut milk
2 large eggs
1 tablespoon melted butter
Instructions
-
Preheat your oven to 350°F (180°C). Lightly grease and flour a 9-inch cake pan.
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In a large bowl, whisk together the flour, sugar, baking powder, and shredded coconut.
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In a separate bowl, whisk the eggs, coconut milk, and melted butter until well combined.
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Gradually stir the wet mixture into the dry ingredients, mixing until just combined—don’t overmix!
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Pour the batter into your prepared pan and smooth the top with a spatula.
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Bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
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Cool for 10 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
Notes
-
Use room-temperature eggs for better texture.
-
Avoid overmixing to keep the crumb tender.
-
For added flair, sprinkle more shredded coconut on top mid-bake or glaze with a simple coconut icing.
- Prep Time: 10
- Cook Time: 30
- Category: Cake
- Method: Baking
- Cuisine: Tropical Fusion
