Coconut Lychee Cake with White Chocolate Glaze
Soft coconut lychee cake with a tender crumb made from coconut milk and finished with a smooth white chocolate glaze. A light yet elegant chocolate dessert that works well as a make-ahead bake for gatherings or special occasions.
Equipment
- Mixing bowls
- Whisk
- Rubber spatula
- Fine-Mesh sieve
- Loaf pan or round cake pan
- Parchment Paper
- Cooling rack
- Heatproof bowl
- Small saucepan
Ingredients
For the Cake Batter:
- 150 g pastry flour
- 25 g finely shredded unsweetened coconut
- 120 g granulated sugar
- 2 large eggs at room temperature
- 90 g full-fat yogurt or crème fraîche
- 60 g unsalted butter melted and cooled
- 90 g canned full-fat coconut milk using mostly the thick portion
- 6 g baking powder
- Pinch of fine salt
- 6 to 8 lychees peeled, pitted, chopped, and lightly floured
For the White Chocolate Glaze:
- 240 g white chocolate finely chopped
- 25 g neutral oil
Instructions
- Preheat oven to 320 F. Grease and line a loaf or round cake pan with parchment paper.
- Sift flour, baking powder, and salt into a bowl, then mix in shredded coconut.
- In a separate bowl, whisk eggs and sugar until pale, then whisk in yogurt and coconut milk.
- Gently fold dry ingredients into the wet mixture in two additions.
- Fold in melted butter, followed by the floured lychees.
- Transfer batter to prepared pan and smooth the surface.
- Bake for 55–65 minutes, until the top springs back and a skewer comes out clean.
- Cool in pan for 5 minutes, then transfer to a rack and cool completely.
- Melt white chocolate gently over simmering water, then stir in oil.
- Allow glaze to cool slightly, then pour over cooled cake.
- Let glaze set fully before slicing and serving.
Notes
Expert Tips
- Use the thick portion of coconut milk to maintain structure and tenderness.
- Dry lychees thoroughly to prevent sinking and excess moisture.
- Avoid overmixing once flour is added to preserve a soft crumb.
- Allow cake to rest overnight before glazing for best slicing results.