Moist Coconut Puff-Puff Cake

Moist Coconut Puff-Puff Cake – Soft, Sweet & Tropical

Craving a taste of the tropics that’s unbelievably moist, soft, and easy to make? This Coconut Puff-Puff Cake is a delicious fusion of African puff-puff flavor and the simplicity of an everyday cake. With creamy coconut milk, a soft crumb, and a toasted coconut topping, this treat will transport your taste buds to paradise—no frying required!

 Equipment You’ll Need

• Mixing bowls (1 large, 1 medium)
• Whisk or electric mixer
• 8x8 inch square or 9-inch round cake pan
• Measuring cups and spoons
• Wire rack (for cooling)
• Toothpick (for doneness check)

 Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup coconut milk (canned or carton, full-fat preferred)
• 2 large eggs
• 1 tablespoon melted unsalted butter
• 1 teaspoon baking powder
• 1/2 cup shredded coconut (for topping)

 Instructions

1️⃣ Preheat & Prepare Pan:
Preheat your oven to 350°F (180°C). Lightly grease and flour an 8x8 inch square or 9-inch round cake pan.

2️⃣ Mix Wet Ingredients:
In a large bowl, whisk together the eggs, sugar, coconut milk, and melted butter until smooth and combined.

3️⃣ Mix Dry Ingredients:
In a medium bowl, whisk together the flour and baking powder to distribute the leavening evenly.

4️⃣ Combine Wet & Dry:
Gradually add the dry ingredients to the wet, stirring gently until just combined. Avoid overmixing—some small lumps are okay.

5️⃣ Pour & Bake:
Pour the batter into your prepared pan and smooth the top.

6️⃣ Bake to Perfection:
Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.

7️⃣ Add Coconut Topping:
Immediately after removing from the oven, sprinkle shredded coconut over the top. The heat will help it slightly toast and stick.

8️⃣ Cool & Serve:
Let the cake cool for about 10–15 minutes in the pan, then transfer to a wire rack. Serve warm or at room temperature.

 Tips & Variations

• Want it extra moist? Drizzle with a little warm coconut milk just after baking.
• Use sweetened coconut if you love a more dessert-like top layer.
• Add a tropical twist with a few drops of vanilla or almond extract.
• Make it dairy-free by using plant-based butter or skipping it entirely.

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Moist Coconut Puff-Puff Cake

Soft, coconutty, and baked—not fried! The perfect tropical cake to enjoy with tea or coffee.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients Equipment Method

Ingredients

  

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup coconut milk
• 2 large eggs
• 1 tbsp melted butter
• 1 tsp baking powder
• 1/2 cup shredded coconut for topping

Equipment

• Mixing bowls (1 large, 1 medium)
• Whisk or electric mixer
• 8x8 inch square or 9-inch round cake pan
• Measuring cups and spoons
• Wire rack for cooling
• Toothpick for doneness check

Method

 

1. Preheat oven to 350°F (180°C). Grease and flour your cake pan.
2. In a large bowl, whisk eggs, sugar, coconut milk, and butter.
3. In another bowl, mix flour and baking powder.
4. Add dry to wet ingredients and stir just until combined.
5. Pour into prepared pan and bake for 30–35 minutes.
6. While hot, sprinkle shredded coconut on top.
7. Cool in pan 10–15 minutes, then transfer to rack. Serve warm or cooled.