Originally posted November 01, 2011

Thai coconut cake

Thai coconut cake  by tonyunfang

Photo by Joanie McCollom

This has become my go-to dessert for bringing to potlucks, because (1) it's delicious, (2) it's very portable, and (3) it can be made in advance. Beat that for convenience!


  • 1 egg
  • 1.5 cups sugar
  • 3 tbsp soft butter
  • 400 ml (1 can) coconut milk
  • 2.25 cups sweet rice flour
  • .25 cup rice flour
  • 2.5 cups unsweetened coconut flakes
9" round cake


In a large bowl combine the sugar, butter, egg, and coconut milk. (Add in that order for easy blending.) Gradually add the sweet rice flour and plain rice flour, blending batter well after each addition. Stir in the coconut flakes.

Preheat oven to 350°. Coat a 9" round pie pan with butter. Pour the batter into the pan and bake for 80 minutes, until the cake is brown on top. Remove from oven and let cool before cutting and serving.

2 hrs



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Adapted from

Thai Cooking from the Siam Cuisine Restaurant

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