Golden-baked coconut and flour cake with a crispy exterior and soft, chewy center.
This humble baked good is a staple at Marshallese family gatherings. Simple dough made from flour, coconut, sugar, and coconut milk is pressed into a pan and baked until the edges brown and crisp while the center remains tender and chewy. It's eaten for breakfast, as a snack, or as a light dessert.
Serves 12
Combine flour, coconut, and sugar in a large bowl.
Whisk together coconut milk, egg, and vanilla in a separate bowl.
Pour wet mixture into dry and stir until a thick, cohesive batter forms.
Press batter firmly into a greased 8x8 inch pan. Bake at 190°C (375°F) for 25–30 minutes until golden brown.
Cool in pan for 10 minutes, then cut into 12 squares. Can be eaten warm or at room temperature.
Press the batter firmly so the bake doesn't turn out crumbly.
The coconut adds natural sweetness — don't oversweeten with additional sugar.
Overbaking will make it dry; pull it out when the top is golden.
Add diced pineapple or mango to the batter
Mix in toasted sesame seeds for nuttiness
Dust the top with cinnamon sugar before baking
Wrap tightly and store at room temperature for 2 days. Refrigerate up to 5 days.
Coconut bake is a simple, economical treat that makes use of the island's most abundant ingredient.
Unsweetened is best for controlling sweetness. Sweetened coconut will make this too sugary.
Too much coconut milk or overmixing can make it dense. Use the amount specified and mix gently.
Per serving (60g) · 12 servings total
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