Thüringer Kokoskuchen (Coconut Cake)


This is less of a dessert cake, and more of a breakfast cake to be enjoyed with tea or coffee. This one doesn’t stay fresh for more than a few days, which is a good excuse to eat lots of it quickly!

German pastries day 3 (4 of 4)



  • 80 g whole eggs
  • 240 mL full fat milk
  • 450 g bread flour
  • 40 g granulated sugar
  • 60 g butter
  • 12 g fresh yeast


  1. Measure out 80 g of mixed egg and mix with slightly warmed milk
  2. Mix together butter and sugar
  3. Mix together the flour, sugar, and butter
  4. Create a dough well with the flour, and pour yeast/milk, and butter/sugar mixtures inside
  5. Knead together and form into a boule; let rest until it doubles in size
  6. After doubling, punch the dough down, fold, and proof it again
  7. Turn onto board and roll out to rectangular baking pan size and push dough to edges of pan (on Silpat)
  8. Dock dough a LOT once it has been rolled out


  • If you use dry yeast, use half the amount and create a pre-ferment
  • This dough can also be used for butterkuchen – pipe the the custard over
  • This dough also works very well with plum cake
Dough well for combining ingredients



  • 240 g butter
  • 180 g granulated sugar
  • 240 g coconut powder
  • 4 whole eggs


  1. Preheat oven to 340 F
  2. Melt butter and sugar together in a saucepan at medium heat
  3. Once melted, add the coconut in and mix until it gets a little bit of colour
  4. Let mixture cool, then mix in the eggs
  5. Spread the mixture over the the dough and level out
  6. Leave aside for 20 to 30 minutes for the dough to rise, and then bake


  • Since this is a yeast dough, it will not freeze well
  • This is best eaten within a couple of days, and should not be refrigerated
Spreading the coconut layer



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