Flough Coconut Cake: A Moist, Olive Oil–Rich Treat with Tropical Flavor 🥥🍰
🌴 A Unique Coconut Cake with Olive Oil Twist
This isn’t your average coconut cake. The Flough Coconut Cake blends the lightness of coconut milk with the richness of mellow olive oil — creating a tender crumb that’s perfect for breakfast, dessert, or anytime snacking. With no butter and a simple list of ingredients, it’s a go-to recipe when you want tropical flavor with pantry simplicity.
👨🍳 Expert Insight: Why It Works
Chef Maria Lawson notes: “Coconut milk adds moisture and a subtle sweetness, while olive oil lends a rich, slightly fruity background. Unlike butter cakes, this stays soft for days and doesn’t dry out as quickly.”
🧾 Ingredients List
- 200 g coconut milk (about 3/4 cup + 1 tbsp)
- 2 large eggs
- 250 g wheat flour (about 2 cups)
- 150 g white sugar (about 3/4 cup)
- 120 ml mellow olive oil (1/2 cup)
- Optional: 1 tsp vanilla extract or shredded coconut for garnish
🥣 Ingredient Tips & Quality Notes
- Coconut Milk: Use full-fat for a creamier, richer texture.
- Flour: Standard all-purpose wheat flour works well. You can also try cake flour for a lighter crumb.
- Olive Oil: Use a mild, mellow extra virgin olive oil — avoid overly peppery or grassy oils that overpower the flavor.
- Sugar: White granulated sugar gives the cleanest taste, but raw cane sugar can be used for a caramelized finish.
🍳 Equipment Needed
- Mixing bowl and whisk or hand mixer
- 9-inch round or loaf pan
- Parchment paper (optional, for easy removal)
- Cooling rack
📊 Nutrition & Functional Benefits
| Ingredient | Amount (per slice) | Calories | Functional Benefit |
|---|---|---|---|
| Coconut Milk | 2 tbsp | 80 | Moisture, flavor |
| Olive Oil | 1 tbsp | 120 | Richness, healthy fats |
| Flour | 1/4 cup | 110 | Structure, softness |
| Egg | 1/2 | 35 | Binding, lift |
| Sugar | 2 tbsp | 96 | Sweetness |
🏠 Homemade vs Store-Bought Coconut Cakes
Flavor: Homemade cakes with real coconut milk taste fresher and cleaner than prepackaged mixes.
Texture: Olive oil-based cakes stay soft longer and avoid the dense texture some boxed cakes develop.
Customization: You can control sugar level, add shredded coconut, or drizzle with citrus glaze.
⚠️ Common Mistakes to Avoid
- Using cold ingredients: Let eggs and coconut milk come to room temperature for better emulsification.
- Overmixing: Mix until just combined to keep the crumb tender.
- Baking too long: Start checking at 30 minutes. A toothpick should come out clean or with light crumbs.
- Not greasing the pan: Olive oil cakes can stick — always grease or line with parchment.
❓ FAQs About Flough Coconut Cake
- Can I use canned coconut cream instead? Yes, but it will be richer. You may need to thin with water.
- Can I make this cake gluten-free? Use a 1:1 gluten-free baking flour — results may vary slightly in texture.
- How do I store it? Wrap and store at room temp for 2 days, or refrigerate up to 5 days.
- Can I freeze slices? Yes! Wrap individually and thaw at room temperature.
- What’s the best pan to use? A round or loaf pan both work. Adjust bake time accordingly.
- Is it very sweet? It’s mildly sweet — great with tea or coffee.
- Can I use vegetable oil instead? You can, but olive oil adds flavor depth.
- Do I need a mixer? Not necessarily — a whisk works, just mix well.
- Can I add shredded coconut? Absolutely! Fold 1/4 cup into the batter.
- Does it need frosting? Not at all — but a dusting of powdered sugar or lime glaze is lovely.
🌺 Final Thoughts: A Simple Cake with Big Flavor
The Flough Coconut Cake is a celebration of clean ingredients, tropical flavor, and kitchen ease. It’s the kind of cake you’ll crave year-round — soft, moist, and refreshingly different thanks to that olive oil base. Whether you’re baking for a cozy brunch or a teatime treat, this is a recipe that’ll stay in your favorites folder.
Love coconut bakes? Try our coconut lemon loaf or our tropical coconut cupcakes for your next bake!