Coconut Bar Cake

I recently received a subscription to Olive Magazine from I’ve bought the magazine a couple of times in the past and always found the recipes to be very drool worthy! I was so pleased to get a year’s subscription to it and it will certainly cause my ‘to bake’ list to expand. I’ve already made Vegetarian Stuffed Peppers from a previous issue which was featured on’s blog. I highly recommend it if you’re looking for a healthy meal that’s also really delicious.

Jump straight to the recipe!

I decided to make the Coconut Bar Cake from October’s issue as I absolutely love coconut and I really wanted to try out this recipe and see what it tasted like. I also had some of the ingredients already in the cupboard so I thought it was a perfect way to use them up.

I started by mashing coconut oil with golden caster sugar. I didn’t melt the coconut oil as the recipe didn’t state to do so.

In a separate bowl I whisked together eggs, coconut yoghurt and condensed milk.

I combined the oil and sugar mixture with the egg mixture and then mixed in dessicated coconut and self raising flour.

I poured the mixture into a lined loaf tin. I seemed like a lot of mixture and it did overflow a bit when baking, so when it came out I had to trim it. If you’re loaf tin runs on the smaller side I recommend not filling it with all of the mixture! I baked it on 180C/350F/Gas Mark 4 for 1 hour and 15 minutes. I covered it with foil for the last 15 minutes as I didn’t want the top to burn.

I made the icing by mixing icing sugar with coconut cream. I used one less tbsp than the recipe suggested as I wanted a thicker icing. Finally I sprinkled toasted coconut flakes all over the top. This cake really is a coconut lover’s dream and it does taste like a bounty bar! I really enjoyed the flavour and texture of the this cake, it’s definitely a recipe I’ll make again.

Have you ever read Olive Magazine? Or made any recipes from it? Let me know in the comments!

Coconut Bar Cake

Servings 12


For the sponge

  • 100 ml Coconut oil
  • 100 g Golden caster sugar
  • 3 Eggs large
  • 150 g Coconut yoghurt
  • 175 ml Condensed milk
  • 75 g Dessicated coconut
  • 300 g Self raising flour

For the topping

  • 150 g Icing sugar
  • 3 tbsp Coconut cream
  • A handful of Toasted coconut flakes


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a 2lb loaf tin with a liner or baking paper

  2. Mash the coconut oil with the golden caster sugar in a bowl
  3. In a separate bowl, whisk together the eggs, coconut yoghurt and condensed milk
  4. Combine the oil and sugar mixture with the egg mixture and then mix in the desiccated coconut and self raising flour
  5. Pour the mixture into the tin. Bake it for 1 hour and 15 minutes. Cover with foil for the last 15 minutes if the top starts to get too dark

  6. Make the icing by mixing the icing sugar with the coconut cream until smooth, and spread it over the cooled cake. Finally sprinkle the toasted coconut flakes all over the top

You can find more of my Cake recipes by clicking here!

13 comments / Add your comment below

  1. This cake looks thoroughly delicious, I have lots of coconut in my cupboards that needs using up too! Thanks for entering this yummy cake into #CreditCrunchMunch:-)

  2. that looks lovely – isn't is satisfying to use up store cupboard ingredients. I quite often have a half tin of condensed milk as I use it in my no churn ice cream, so this is a perfect recipe.

    Thank for sharing with #creditcrunchmunch

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