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Pin Recipe
El Amor Kitchen
A rich Butter cake with dried coconut shredded that will make you don't want to stop to eat and bring you to the tropical islands!!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Servings 7 pieces


  • 100 gram (1/2 cup) Salted butter
  • 100 gram (1/2 cup) Caster sugar
  • 2 Eggs room temperature
  • 1/2 tsp Vanilla extract
  • 100 gram (2/3 cup) Cake flour
  • 1/2 tsp Baking powder
  • 20 ml (4 tsp) Fresh milk
  • 30 gram (1/3 cup) dried coconut shredded


  • Preheat oven to 170 degrees C or 340 degrees F, line your loaf pan with baking paper or grease the baking pan with oil.
  • In the small bowl, mix the eggs and vanilla extract with the whisk, set aside.
  • In another bowl, beat the butter and sugar until pale and creamy.
  • Add the eggs mixture into the butter mixture and beat again until well combined.
  • Sift the flour and baking powder into the butter mixture and mix with spatula until there are no more flour streaks.
  • Add in the fresh milk into the butter mixture and mix with spatula until well combined.
  • Add in the dried coconut shredded and mix with spatula until just combined.
  • Pour the batter into prepared 15 x 4 x 9 cm loaf pan or baking pan for mini cake, and sprinkle with dried coconut shredded on the top.
  • If you use a loaf pan, bake for 30-35 minutes, but for the mini cake, bake for 15-20 minutes. Check using toothpick inserted in the middle of the cake, if comes out clean means your cake is already done.
  • Let cool the cake on the cooling rack after you bake and let the cake completely cool. After completely cool, slice and serve.
    Store the cake in the airtight container, don't store in the fridge for this cake.


Keyword butter cake, coconut butter cake, coconut cake, dessert, tea cake