This is a great coffee cake to start the morning with, with a cup of tea in the afternoon or just whenever you feel like something tasty 🙂


1 cup of sugar (200 gr)

113 gr of butter at room temperature (½ a cup)

3 eggs at room temperature

1 vanilla bean or 2 teaspoons of pure vanilla extract

1 1/3 cup + 1 tablespoon of all-purpose flour (180 gr)

1 ½ teaspoons of baking powder

¼ teaspoon of salt

100 gr of desiccated coconut


Preheat oven to 175 degrees Celsius.

Line the bottom of a rectangle metal loaf pan with parchment paper and then coat with baking spray (or oil) and flour. Remove the excess flour.  This is a crucial step because if you don’t line the bottom of the pan it will be nearly impossible to remove the cake after it has been baked. You can also use a silicon loaf pan.

In the bowl of your electric mixer fitted with the whisk attachment whisk the butter and sugar. Add the eggs one at a time and whisk until the mixture is light and airy.

In separate bowl combine flour, baking powder and salt and set aside.



Cut the vanilla bean and scrape the vanilla pods into the mixture. If using vanilla extract, add to the mixture. Continue mixing for 1 1/2 minutes. Scrape down the sides of the bowl.

Add the flour mixture in 2 parts and mix for 30 seconds after each addition. Fold in the coconut.

Spoon the batter into the prepared pan and smooth the surface evenly.


Bake for 40-45 minutes until a cake tester inserted in the center comes out clean with a few moist crumbs. Try not to over bake the cake so that it won’t be too dry. Let the cake cool for 10 minutes before removing it from the pan.