Delicious coconut cake with sour cream

If you like coconut, you’ll love these cuts. They are beautifully soft and the top filling creates a great contrast to the sweet sponge cake with its slight acidity. I made mine in a smaller baking dish (20*30) if you want to make a large baking dish, make double the quantity. Use a 250ml cup to measure the quantity.


  • 3 eggs
  • 1/2 cup sugar
  • 1/2 cup oil (sunflower)
  • 1 cup flour (plain or semi-coarse)
  • 1 cup grated coconut
  • 1/2 packet baking powder
  • 1 packet (200g) coconut yoghurt (high fat Greek yoghurt if you can’t find it)
  • 1 packet (200g) sour cream
  • 1 packet (250g) mascarpone cheese
  • 5 tbsp icing sugar
  • 1 cup coconut (+1 cup for garnish)


  • Beat the eggs with the sugar until frothy. Add the oil and beat until fluffy and frothy.
  • Add sifted flour, baking powder as well as coconut and work into a smooth batter.
  • Line a baking tin with baking paper and pour the batter into it.
  • Bake at 160C for 30-35 minutes until golden. Remove from the oven and leave to cool.
  • Meanwhile, prepare the filling. For this, mix together the coconut yoghurt, sour cream, mascarpone and sugar in a bowl. When everything is combined, add more coconut and stir to combine.
  • Spread the filling over the cooled dough and fold in. Sprinkle the top of the cake with more coconut, or sprinkle with pistachios or dried strawberries. Serve immediately.

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