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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