Honey Coconut Pudding Cake

Updated on February 16, 2019
Maya Shedd Temple profile image

Vegetarian most of my life, I love the creativity of veggie cooking so I compose recipes as well as creating & curating poems!

Honey Coconut Pudding Cake



This recipe contains no sugar. A lot of folks have decided to forgo the pleasures of sugar but still experience a hankering for the taste of something rich and sweet from time to time. For those individuals who would like to limit or eliminate sugar intake, this cake offers a satisfying sweetness to tame that sweet tooth.

This recipe can be completed in three easy stages:

1. Baking the cake (6 ingredients)
2. Preparing the pudding (7 ingredients)
3. Assembling the cake and pudding

Stage 1: Baking the Cake

Ordinarily, I place my ingredients in the order in which they are used.

It's a good idea to have all the measured ingredients gathered and ready while following recipes. Also, I like to let eggs warm up about a half hour before adding them to any recipe.



  • 2 cups whole wheat pastry flour
  • 1 cup unsweetened, shredded coconut
  • 1 tsp baking soda


  • ¾ cup honey (or maple syrup)
  • 2 tsp vanilla
  • 2 large eggs


1. Heat oven to 350°
2. In medium sized bowl, place Dry ingredients, mix well, set aside
3. In bowl of stand mixer with whisk attachment, place Wet ingredients, whisk together until well blended
4. Replace whisk attachment with paddle attachment
5. Add Dry mixture, blend well
6. Divide batter evenly into two well-buttered glass loaf pans
7. Bake 30 minutes or until golden brown and knife inserted comes out clean

Honey Coconut Pudding Cake


Stage 2: Preparing the Pudding

After becoming aware of the health benefits of eliminating sugar and grain from the daily diet, I did some research and found that tapioca flour (starch) can be used in place of corn starch.

It works quite well, using roughly the same amount of tapioca flour that would be used in a corn starch recipe. There is no difference in flavor, and the texture is nearly identical.


  • ⅓ cup plus 2 tbsp tapioca flour
  • ¼ tsp fine sea salt
  • 2 cups whole milk (almond or coconut works well)
  • ½ cup honey (may substitute maple syrup)
  • 4 egg yolks (vegans may use egg substitute or leave out)
  • 2 tsp vanilla
  • 2 tbsp butter


  1. Place flour, salt, in medium saucier, stir together
  2. Place saucier over medium heat, stir in milk slowly, stirring constantly until mixture is hot but not boiling
  3. Add honey, continue to heat and stir constantly
  4. Heat until mixture begins to simmer
  5. Simmer for 2-4 minutes until mixture starts to thicken
  6. Remove from heat, slowly ladle in small amount of pudding mixture to eggs, stir well and continue until egg mixture is about same temperature as the pudding mixture in the saucier (this is called tempering, to keep the egg mixture from congealing into scrambled eggs)
  7. Return egg/pudding mixture to saucier, mix in well, and simmer for 2 minutes
  8. Remove from heat, add butter and vanilla, stir well
  9. Allow mixture to cool about 5 minutes

Stage 3: Assembling the Cake

  1. Cut one cake in halves
  2. Place bottom half back into loaf pan
  3. Spread half of pudding mixture over cake half
  4. Place remaining cake half on top of pudding
  5. Spread remaining pudding over top of cake

Honey Coconut Cake Plain


Remember! You Have a Second Cake Left!

Because this recipe makes two cakes, you can use the second one for other dishes, perhaps adding a fruit salad. Or you can whip up another batch of coconut pudding to deliver another coconut pudding cake.

If you prefer a different flavor of pudding, you may want to whip up a batch of vanilla, butterscotch, strawberry, or chocolate pudding to layer between slices of this cake.

You can also toast and butter the slices and enjoy them as part of your breakfast. Whether you like your toast plain or spread with jams, jellies, peanut butter, and cream cheese, this cake is so versatile that you can do almost anything with it.

Buon Appetito!

Honey Coconut Cake Plain


Questions & Answers

    © 2019 Linda Sue Grimes


    Submit a Comment
    • Maya Shedd Temple profile imageAUTHOR

      Linda Sue Grimes 

      2 months ago from U.S.A.

      Thank you, Nithya Venkat! You're welcome. & it is fun to prepare.

      I was really surprised at how well my dessert recipes work substituting honey and/or maple syrup for sugar.

    • Vellur profile image

      Nithya Venkat 

      2 months ago from Dubai

      Delicious and healthy, thank you for sharing.


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