Crispy Outside, Moist Inside Coconut Cake

Name: Crispy Outside, Moist Inside Coconut Cake
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 1 square pan
Cuisine: Korean
Ingredients: Butter — 100 g; Sugar — 100 g; Egg — 3, 150 g; Grapeseed oil — 20 g; Cake flour — 150 g; Baking powder — 1/2 tsp; Salt — 1/4 tsp; Coconut powder — 90 g (1 cup); Milk — 70 g (1/3 cup); Shredded coconut — 80 g; Honey — 1 tbsp; Milk — 1 tbsp

A sweet baked treat made with coconut powder batter and topped with shredded coconut.

Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →

Crispy Outside, Moist Inside Coconut Cake — finished dish

Summary

A home-baked cake packed with coconut in both the batter and topping for rich flavor and a crispy-outside, moist-inside texture. It uses less butter and sugar, and the key is baking at 180°C and then lowering the temperature so the topping browns without burning.

Servings: about 4–6 servingsOriginal: 1 square pan
Cook time: 45 minprep not included
Difficulty: Medium
Spiciness: Not spicy

Ingredients

Butter100 g
Sugar100 g
Egg3, 150 g
Grapeseed oil (or olives, cooking oil)20 g
Cake flour150 g
Baking powder1/2 tsp
Salt1/4 tsp
Coconut powder90 g (1 cup)
Milk70 g (1/3 cup)

Topping

Shredded coconut80 g
Honey1 tbsp
Milk1 tbsp

Measurements · 1 tbsp = 15 ml (a heaping regular dinner spoon) · 1 tsp = 5 ml (a heaping teaspoon) · 1 cup = 200 ml (a Korean measuring cup or small paper cup, not the 240 ml US cup)

Before baking, let the eggs, butter, and milk sit at room temperature for about 1 hour.
I didn't have coconut powder, so I ground shredded coconut in a blender.
Sift the cake flour, baking powder, and salt together 2 to 3 times.
This recipe cuts way down on butter and sugar. If you prefer it sweeter, increase the amount of sugar.

Steps

1. I didn't have coconut powder, so I ground shredded coconut in a blender.
2. For the cake topping, mix 1 cup of shredded coconut with 1 tbsp of honey and 1 tbsp of milk.
Before baking, let the eggs, butter, and milk sit at room temperature for about 1 hour, and sift the cake flour, baking powder, and salt together 2 to 3 times.
3. Whisk the room-temperature softened butter, adding the sugar in 2 to 3 batches.
Mix until the grittiness of the sugar is gone.
4. Add the eggs one at a time, whisking as you go.
5. Once it is mixed until it turns a light pale color...
6. Add the sifted flour mixture (flour, baking powder, and salt), coconut powder, and grapeseed oil, then mix with a spatula until no dry powder remains.
7. Pour in the milk at the end and mix.
8. Line a pan with parchment paper and pour in the batter.
10
9. Scatter the prepared topping coconut (from step 2) evenly over the batter.
I ran low on coconut so there are some empty spots in the middle; be sure to sprinkle it generously.
10. Bake at 180°C for 35 minutes, then lower to 170°C and bake for 10 minutes.
Once the topping coconut reaches the right color, lower the oven temperature to finish baking.