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Coconut cake with cardamom

Coconut cake with cardamom

This recipe was inspired by the traditional Greek coconut cake with syrup. We just couldn't resist the idea of adding a little bit of cardamom.


  • 4 eggs, separated
  • Pinch salt
  • ⅔ cup butter, softened
  • ½ cup sugar
  • ½ cup milk
  • 1½ cup flour
  • 4 Tbsp baking powder
  • 1½ cup grated, unsweetened coconut
  • 4-5 Tbsp grated, unsweetened coconut, for garnish



  1. 1

    Place all the syrup ingredients in a bowl and bring to a boil. Reduce 7-8 minutes and set aside.

  2. 2

    Preheat oven to 350°F.

  3. 3

    Beat the egg whites until they form firm peaks.

  4. 4

    In a different bowl, beat egg yolks with butter and sugar. Add milk and stir. Incorporate the flour and baking powder, then the coconut.

  5. 5

    Gently fold the egg whites into the mixture with a spatula.

  6. 6

    Lightly butter and flour a Bundt pan.

  7. 7

    Transfer the batter to the mold and bake for 40-45 minutes, until the cake is golden brown.

  8. 8

    Immediately pour the syrup onto the cake and let stand 5 minutes before removing.

  9. 9

    Garnish with grated coconut.