Coconut Honey Cake is a MUST have recipe ! Quick, easy Cake recipe, with a divine topping, to enjoy in under an hour or slightly longer if serving cold
Seems I’m on a Coconut frenzy these last couple of weeks, but what can I say .. I love Coconut !
If you like a moist Coconut Honey Cake for dessert or as a tea time snack then this recipe is for you.
I have not made this cake in ages, no reason why not, just forgot I suppose. Since Pinterest has entered my life, I’ve been neglecting all my old favorites.
And this cake is most definitely still a favorite and will always be.
It is, as usual with my favorite recipes, quick and easy, and all pantry ingredients. You probably already have everything on hand and can enjoy this Coconut Cake with it’s outstanding Honey topping in under an hour.
Thought, I’ll quickly share a pic with you of my little doggie girl, Chichi (a Chorkie).
The cake is very moist due to some of the topping seeping into the cake and with every bite, with a piece of topping or not, you get that hint of Coconut and Honey – absolutely fantastic.
You can serve the Coconut Honey Cake warm with a dollop of whipped cream or ice-cream, or you can leave the cake to cool completely and serve on it’s own.
More Cake recipes !
Coconut Honey Cake
Coconut Honey Cake
Ingredients
CAKE:
- 2 extra-large Eggs
- 1 t Vanilla Essence
- 1 cup Sugar
- 1 cup Self-Raising Flour
- ⅛ t Salt
- ½ cup Milk
- 3 TB Unsalted Butter
TOPPING:
- 1 cup Desiccated Coconut
- 6 TB Butter
- 3 TB Honey
- 2 TB Brown Sugar
- 2 TB Milk
Instructions
- Pre-heat the oven to 180 deg C (350 deg F) and lightly spray a 20 x 20cm (8 inch) oven dish with cooking oil
- Beat the Eggs, Vanilla and Sugar until creamy, add the Flour and Salt, beat on low until combined
- Heat the Milk and Butter until just starting to boil. Add slowly to the Flour mixture whilst still beating on low
- Pour into the prepared oven dish and bake 30 minutes – remove from oven and set your oven on the grill function
- Place all the ingredients for the topping in a small saucepan and heat on medium, stirring continuously until it starts to bubble. Remove from heat and spread the hot Coconut mixture over the cake
- Grill in the oven until browned – be careful, it burns quickly (I leave the oven door open and watch it all the time – only takes around 2 – 3 minutes)
- Remove from oven and let cool slightly (or completely - depending whether you want to serve the cake warm or cold
Notes
- All images and text are copyrighted ©With A Blast by ©Linda Nortje
- If you want to share my recipe anywhere, please re-write the recipe in your own words or simply link back to this post for the recipe
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Diane Lewis
Tuesday 3rd of October 2023
Hi Linda! Can I add honey to the cake as well as the topping? If so, how much and should I adjust the other ingredients to compensate? This cake looks delicious! Thank you, Diane
Linda Nortje
Saturday 7th of October 2023
Hi Diane, I would use 1/2 cup Honey in the cake batter and totally omit the sugar. Let me know how the Honey cake turns out !
Diane Lewis
Tuesday 3rd of October 2023
Hi Linda! I started beekeeping so have extra honey and was wondering if honey can be added to the cake mix as well as the topping? If so, how much and should I adjust the other ingredients to compensate? It looks delicious! Thank you, Diane Lewis
Leah Maitland
Monday 30th of January 2023
Made this a few times now and it is simple to make and very delicious to eat. A great recipe.
Linda Nortje
Monday 30th of January 2023
Thank you, Leah ! I am glad you enjoy the cake recipe 😊
Nisha
Saturday 1st of October 2022
I'm going to make this cake right now..got all the ingredients right here in my kitchen. Probably willl double the quantity though
Pratiksha
Friday 10th of April 2020
Can I use wheat flour instead?
Linda Nortje
Saturday 11th of April 2020
Wheat flour will make the cake much more dense, Pratiksha therefore I would rather recommend using cake flour all all-purpose flour which will result in a lighter and more moist cake