Coconut Pudding Cake Recipe

Coconut Pudding Cake is a Turkish dessert featuring a light sponge and creamy vanilla centre. This triple-layered treat uses sparkling water, desiccated coconut, and full-fat milk to create a soft base topped with a golden, toasted crust.

This is one of those recipes that looks harder than it is. The whole thing comes down to the sparkling water in the batter. It reacts with the raising agents to create a sponge that stays light even after you spread heavy pudding on top.

The first time I made this, I poured the pudding on while it was boiling hot and it soaked straight into the sponge. Now I always let the cake and the custard cool down until they’re just warm to the touch. That’s the difference between a soggy mess and defined, beautiful layers.

Coconut Pudding Cake Ingredients

For the Sponge

• 300g (10.5oz) plain flour
• 250g (9oz) caster sugar
• 150ml (5fl oz) vegetable oil
• 150ml (5fl oz) sparkling water
• 4 medium eggs
• 15g (3 tsp) baking powder

For the Pudding Layer

• 1 sachet (approx 40g) vanilla pudding mix
• 500ml (18fl oz) full-fat milk
• 1 tbsp caster sugar

For the Coconut Topping

• 100g (3.5oz) unsalted butter
• 100g (3.5oz) desiccated coconut
• 100g (3.5oz) caster sugar

How To Make Coconut Pudding Cake

1. Preheat and prep: Set the rack in the middle of the oven and preheat to 175°C (350°F/Gas Mark 4). Grease a 30x40cm (12×16 inch) rectangular baking tin with a little oil or butter.
2. Mix the batter: Combine the plain flour, caster sugar, vegetable oil, sparkling water, eggs, and baking powder in a large mixing bowl. Use an electric mixer to beat the ingredients on medium speed until the mixture is smooth and no lumps of flour remain.
3. Bake the base: Pour the batter into the prepared tin and spread it right to the corners with a spatula so it’s level. Bake for 20 minutes or until a skewer inserted into the centre comes out clean and the top is pale gold. Remove it from the oven and let it sit on the side until it’s slightly warm.
4. Prepare the custard: Whisk the pudding powder with 6 tablespoons of the cold milk in a small jug until it forms a smooth paste. Bring the rest of the milk and 1 tablespoon of sugar to a boil in a saucepan over a medium heat. Take the pan off the hob, stir in the pudding paste, then return to the heat and boil for 1 minute while stirring constantly until it’s thick and glossy.
5. Layer the pudding: Spread the warm pudding evenly over the surface of the warm cake while both parts are at a similar temperature. Use the back of a spoon to smooth it out so it covers the sponge completely from edge to edge.
6. Toast the topping: Melt the butter in a small frying pan and add the desiccated coconut and sugar. Cook over a medium heat while stirring all the time until the coconut turns a pale golden brown and smells toasted. Remove the pan from the heat immediately so the coconut doesn’t burn.
7. Finish and cool: Scatter the golden coconut mixture over the top of the pudding layer by hand to get even coverage. Leave the cake to cool completely at room temperature before slicing it into squares to serve.

Recipe Tips

Check your tin size. Using a tin smaller than 30x40cm makes the sponge too deep and might leave the centre underdone. Stick to the suggested dimensions to get the correct ratio of sponge to pudding.

Watch the coconut. Desiccated coconut turns from white to burnt in seconds once the pan is hot. Keep the mixture moving constantly and take it off the hob the moment you see a light tan colour appearing.

Use freshly opened water. The sparkling water must be very fizzy to give the cake its light texture. If the water is flat, the sponge will turn out dense and won’t hold the pudding layer well.

Let the layers cool. Do not put the coconut topping on while the pudding is still hot or it will sink. Wait until the pudding has formed a slight skin before adding the toasted coconut.

Use full-fat milk. The pudding layer relies on the fat in the milk to set firmly. Lower-fat milk makes the custard too thin, which can cause the sponge to go soggy during storage.

Clean your knife. Wipe the blade of your knife with a damp cloth between every cut. This keeps the layers looking sharp and prevents the white pudding from smearing over the toasted coconut.

What To Serve With Coconut Pudding Cake

This cake works well with a strong cup of black coffee or a traditional Turkish tea. The bitterness of the drink cuts through the sweetness of the custard and toasted coconut topping.

You can serve it with fresh raspberries or pomegranate seeds for a sharp fruit contrast. A small dollop of cold double cream on the side is a nice addition if you want a more decadent dessert.

How To Store Coconut Pudding Cake

Fridge

Store the cake in the fridge in an airtight container for up to 4 days. Keep it covered with clingfilm or a lid to stop the sponge from drying out or absorbing other fridge smells.

Reheat

Eat this cake cold or at room temperature for the best texture. Do not use a microwave to warm it up as the heat will melt the butter in the topping and make the pudding layer runny.

Freeze

Wrap individual squares tightly in greaseproof paper and a layer of foil for up to 2 months. Thaw them in the fridge overnight before eating so the layers stay intact and the texture remains soft.

Coconut Pudding Cake Nutrition Facts

Per serving (1 of 15): Calories: 412kcal, Protein: 5g, Fat: 24g, Carbohydrates: 44g, Sugar: 31g, Sodium: 110mg. Estimated. May vary based on ingredients and cooking methods.

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