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Cocoa and Coconut Cream Cake Recipe

Cocoa and Coconut Cream Cake

Cakes, Pies & Tarts

Total Time : Serves 8

HOW TO PREPARE Cocoa and Coconut Cream Cake Recipe

Mix coconut, egg, honey and butter. Press the mixture into a greased loose bottom 24cm cake pan and bake in a preheated oven at 200ºC for 10 minutes. Remove from oven and pour the dissolved sugar all over the base and set aside to cool.

Melt butter in a small non-stick saucepan, add sugar and stir constantly on a medium heat until sugar becomes golden brown in color. Add water, cocoa powder and NESTLÉ Sweetened Condensed Milk, bring to boil, simmer with constant stirring for 3 minutes or until mixture is smooth and sugar is dissolved completely. Remove from heat and set aside to cool into room temperature.

Whip the cream using an electric hand mixer for 5-6 minutes or until cream becomes almost stiff.

In a bowl, combine, whipped cream and cooled NESTLÉ Sweetened Condensed Milk mixture then add the dissolved gelatin with constant stirring until the mixture is well combined.

Pour the mixture over the prepared cooled base and flatten evenly then place in the fridge for 3 hours or until mixture is set.

Sprinkle with the additional cocoa powder, remove from tin, slice and serve.

Nutritional Information For Cocoa and Coconut Cream Cake Recipe

Per Portion of 300g

Energy : 448.00 Kcal
Protein : 9.20 g
Carbohydrate : 58.00 g
Fats : 27.00 g

Your Grocery List

  • For the base:

  • 1 cup desiccated coconut or 100 g
  • 1 egg
  • 2 tablespoons honey
  • 1 tablespoon butter, melted
  • 1½ tablespoons caster sugar, dissolved in ½ cup or 125ml of hot water
  • For the cream:

  • 1 tablespoon butter
  • ¼ cup caster sugar or 50 g
  • ¼ cup water or 65 ml
  • 2 tablespoons cocoa powder
  • 1 tin Nestlé® Sweetened Condensed Milk or 397 g
  • 2 cups liquid cream or 500 ml
  • 1 tablespoon gelatine powder, dissolved in 4 tablespoons of hot water
  • ¼ cup cocoa powder or 25 g, additional quantity


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