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Coconut cake like grandma's: A quick mug-style dessert with chocolate glaze

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Coconut cake like grandma's: A quick mug-style dessert with chocolate glaze recept

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  • Easy to prepare
  • 8 portions
  • 60 minutes
Jan, 17. 12. 2025

A light, airy and fragrant coconut cake made from accessible ingredients that even a beginner can manage. The batter is mixed “by the spoon”, so you don’t need a scale. The combination of coconut in the batter and warm chocolate glaze will create a perfectly moist slice that goes great with coffee and for family celebrations.

For 8 portions

Ingredients

Batter:

Chocolate glaze and finishing:

Preparation procedure

  • Preheat the oven and prepare the pan. Turn the oven to 180 °C (top/bottom heat). Grease and dust the pan, or line it with baking paper.
  • Dry mixture. In a bowl mix the semolina, grated coconut, plain flour and baking powder.
  • Eggs and liquids. Beat the eggs with the granulated and vanilla sugar until light and foamy. Pour in the oil and milk and beat briefly.
  • Fold the batter. Using a spatula, work the dry mixture into the foam only until combined. Pour the batter into the pan and smooth the surface.
  • Baking. Bake 22–27 minutes until golden. Test with a skewer – after removing it should be dry. Let the cake cool and cut into cubes.
  • Chocolate glaze. In a small saucepan mix the milk, sugar, chocolate, butter and cocoa. Heat over low heat, stirring constantly, until everything melts, simmer briefly for 2–3 minutes and remove from the heat. Let cool for 5 minutes.
  • Finishing. While still warm, evenly pour the glaze over the sliced cake directly in the pan or on a tray. Generously sprinkle the surface with grated coconut and let it set in a cool place.

Total preparation time: 60 minutes (15 minutes dough prep + 25 minutes baking + 20 minutes glaze and setting)

Number of servings: 16–20 pieces (pan approx. 20 × 30 cm)

Tips and Variations

  • If you want a denser and even juicier crumb, replace 2 tablespoons of milk with cream.

  • The glaze will be shinier if you stir a teaspoon of oil into it at the end.

  • Instead of coating the whole surface you can briefly dip the cubes into the glaze individually and roll them in coconut – you’ll get “coconut bites” on a tray.

  • A pinch of lemon zest also works well in the batter for freshness.

Conclusion

Coconut cake like grandma’s is ideal when you need a reliable dessert without complicated weighing. The cup ratio, quick baking and simple chocolate glaze will ensure the tray disappears quickly. Save this recipe among your staples – it works great during the week and at weekends and you usually have the ingredients at home.

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