thai coconut cake recipe

Thai Coconut Cake Recipe (Kanom Baa Bin)

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This coconut cake is not overly sweet, and once baked the cake has a slightly crunchy top, but soft and moist middle. What I really like about this cake is that is not dry, the inside stays tasty and moist for quite a while after baking it, and its not overly rich or too sweet like lots of other cakes.

Its very simple to make, and you only need 7 ingredients. This recipe should make enough cake for between 4 and 8 servings depending on the size of each serving.

Preparation Time
Cooking Time
Serving Size



Thai coconut cake ingredients list

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Special Cooking Equipment Used

  • non stick baking dish

Cooking instructions


Step 1: Start by adding 100g of coconut flakes, 100g of sugar, 80g of glutinous flour and 40g of potato flour to a mixing bowl then stir everything together briefly.

Step 2: Next add 120g of coconut cream and 2 eggs to the mix, and mix everything together thoroughly until it as smooth as you can get it.

making the coconut cake mix

Step 3: Now pour the mixture into a non stick baking dish – try to use a dish thats small enough that the mixture will be around 1/2 inch deep, it will rise a bit when we cook it, but the cake shouldn’t be too thick.

pouring the cake mix into baking tray

Step 4: Now place the cake in the oven, and cook at around 220 degrees celsius for 20 minutes. After 20 minutes take the cake out of the oven and brush an egg yolk over the top of the cake. Then put the cake back in the oven for another 10 to 15 minutes until it is golden brown on top. Check often to ensure that it doesn’t burn! Then just allow the cake to cool for about 15 minutes, then you can cut it up and eat it!

baking the coconut cake

  • thai coconut cake recipe
  • thai baked coconut cake

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