Coco-nut Cake Recipe
Served with fresh-whipped coconut cream & almonds on top of a coconut milk pancake.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pancake Ingredients
Coconut Cream Topping
Garnish
Method
Pancake Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk together until evenly mixed.
- 2
Combine Wet Ingredients
In another bowl, mix the coconut milk, egg, vanilla extract, and melted coconut oil. Whisk until well combined.
- 3
Combine Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix, as this can make the pancakes tough.
- 4
Cook the Pancakes
Heat a non-stick skillet over medium heat. Pour 1/4 cup of the batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
Coconut Cream Preparation
- 5
Whip Coconut Cream
In a chilled mixing bowl, add the coconut cream, powdered sugar, and vanilla extract. Use an electric mixer to whip until soft peaks form.
Serving
- 6
Plate and Garnish
Stack the coconut pancakes on a serving plate. Top with whipped coconut cream and sprinkle sliced almonds over the top. Serve immediately.