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“Magic Coconut Cake is a classic Welsh dessert that is made like a cake but, during baking, the cake batter separates into layers to form a coconut cream flan with a thin pastry crust at the bottom, a custard filling and shredded coconut on the top. It seems like magic and it works every time.”

Ingredients Nutrition


  1. Pre-heat the to 350°F (180°C). Butter well a 9” spring-form pan.
  2. Mix the flour, salt and baking powder together in a bowl using a wooden spoon. Cut the butter into small cubes and add these to the flour.
  3. Make sure your hands are clean and dry before rolling the cubes in the flour and rubbing them between your fingertips until all the flour has been incorporated and the mixture resembles fine breadcrumbs. Add the sugar and the desiccated coconut and mix in thoroughly with a wooden spoon.
  4. In a separate bowl, beat together the eggs, the milk and the vanilla or almond extract using a wire whisk. Then add to the dry ingredients. With a hand mixer beat the mixture thoroughly until the batter becomes smooth.
  5. Pour the batter into the prepared pan and bake for about 30-35 minutes, or until the top of the dessert is set and golden.
  6. When the ‘cake’ is removed from the oven, let it cool for a few moments before releasing the sides of the spring-form pan. Run a knife gently around the sides of the ‘cake’ to release it, if necessary.
  7. Now you will see that your ‘cake’ has a thin pastry crust at the bottom, creamy custard in the middle and coconut on the top, just like a coconut cream tart or flan!
  8. Serve warm or cold, with whipped cream or ice cream.

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