For the cake:

■ 160g|1 cup granulated sugar

■ 5 large eggs, separated

■ 1/4 cup of vegetable oil

■ 80ml|1/3 cup of coconut water extract (see below)

■ 133g|1 cup plus 1 tablespoon of flour

■ 1 teaspoon of baking powder

■ 3/4 cup dried grated coconut

For the coconut water extract

■ 3 tablespoons of dried grated coconut steeped in 1 cup of boiling water, strained and cooled

To drizzle and frost:

■ 2 tablespoons of sugar

■ 2 tablespoons of coconut water extract

■ 1-2 tablespoons of dried grated coconut for sprinkling

■ equipment: 20cm|8" tube cake pan, whisk, baking tray, pastry brush, small sieve


1. Pre-heat the oven to 170˚C|340˚F.

2. Make the coconut water extract by mixing 3 tablespoons of dried grated coconut with 1 cup of boiling water and set aside to steep for 5 minutes and then refrigerate or pop in the freezer to cool completely. Strain and press through a sieve reserving the water.

3. Beat the egg yolks and sugar in a mixing bowl, add the oil and beat to combine and then add a 1/3 cup of the extracted coconut water mixing until blended. (Reserve the remaining coconut water to make the drizzle.)

Sift and fold the flour and baking powder into the batter until well combined and then the grated coconut.

Whisk the egg whites until they form soft peaks and fold through the batter a third at a time. Pour the mixture into the cake pan and tap the pan sharply on the countertop 2-3 times to knock out the air bubbles - or run a knife through the batter. Bake for 35-40 minutes until a pick inserted comes out clean.

Invert the cake to cool before removing from the pan.

To make the drizzle:

Combine the sugar and remaining coconut water extract in a small pan and allow to simmer for 1-2 minutes, brush over the cake and sprinkle over the grated cococont.


1 serving (of 8): 315 calories, 14.5g fat (3.7g saturated fat), 116mg cholesterol, 45mg sodium, 40.4g carbohydrates (24.4g sugars, 3.5g fibre), protein 6.7g.

Macao Coconut Cake Recipe

Macau Coconut Chiffon Cake | Bolo de Coco

Bolo de Coco

Prep: 25m | Cook: 35-40m | Yield: 20cm|8" cake

This coconut chiffon cake topped with a coconut drizzle and sprinkled with coconut is a light spring or summer treat

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Recipe adapted From: Felipe B Nery's english translation of Maria Celestina de Mello e Senna's cookbook "Bons Petiscos", 1972. Accessed online 2015, no longer available.