Super Easy Coconut Milk Layered Cake (Home Version)

Lately, work has been hectic, and I’ve been craving a simple yet satisfying dessert. One day, I stumbled upon a video of coconut milk layered cake—its alternating yellow and white layers reminded me of sunlight on sand, and I was instantly hooked. I decided to try it after work, and to my surprise, it turned out perfectly on the first attempt!

This cake is soft, chewy, and fragrant with coconut, with just the right amount of sweetness. The best part? It’s much easier than it looks—just mix, steam, and layer! Now, it’s my go-to dessert for gatherings, and friends always ask for the recipe. If you love coconut desserts, you’ll adore this!

🔍 Ingredient Breakdown

The key components are water chestnut flour and coconut milk, which give the cake its signature texture and flavor.

• Water chestnut flour: Made from Chinese water chestnuts, it gives the cake its bouncy, chewy texture.

• Coconut milk: Rich and creamy, it adds depth to the white layers.

• Brown sugar: Adds a caramel-like flavor and beautiful golden hue to the yellow layers.

• Milk & condensed milk: Make the white layers smoother and slightly creamy, balancing the sweetness.

All ingredients are easy to find and free of additives—healthier than store-bought versions!

🍽️Serving Suggestions

Chilled coconut layered cake is even more refreshing, perfect for summer. Cut it into diamonds or squares, and garnish with shredded coconut or a drizzle of honey for extra appeal.

It’s great for afternoon tea, picnics, or parties. Leftovers can be refrigerated for 2-3 days, but it’s best enjoyed fresh. Pair it with oolong or jasmine tea to balance the sweetness.

❤️ Why You’ll Love It

1. Easy to make: No oven needed—just steam and layer!

2. Delicious texture: Soft, chewy, and full of coconut flavor.

3. Visually stunning: The yellow-and-white layers make it Instagram-worthy.

4. Customizable: Adjust sweetness or add mango/pandan juice for variations.

I was nervous the first time I made it, but the results were amazing! If you love coconut, this cake is a must-try.

🥗RECIPE🥗

🥬Ingredients list

• 💛 Yellow Layer

  • 150g water chestnut flour

  • 150g brown sugar

  • 500g water (for mixing) + 350g water (for syrup)

• 🤍 White Layer

  • 100g water chestnut flour

  • 400g coconut milk

  • 150g milk

  • 50g condensed milk

👩🍳DIRECTIONS

1️⃣ Prep: Divide 250g water chestnut flour into 150g (yellow) and 100g (white).
2️⃣ Yellow batter:

• Mix 150g flour + 500g water, then strain.

• Boil 350g water + 150g sugar until dissolved.

• Stir in 1.5 tbsp flour mixture to thicken, then combine with the rest.

3️⃣ White batter: Mix 100g flour + coconut milk + milk + condensed milk, then strain.
4️⃣ Steaming:

• Start with a yellow layer, steam for 2 mins until set.

Alternate layers, ending with yellow.
5️⃣ Cooling: Let it cool completely before slicing.

❓ Frequently Asked Questions

Q1: Can I substitute water chestnut flour?
❌ No! It’s essential for the texture—cornstarch or tapioca starch won’t work.

Q2: Why are my layers not distinct?
🔹 Steam each layer fully (at least 2 mins) before adding the next.

Q3: It’s too sticky to cut neatly. Help!
✅ Chill it for 2+ hours before slicing for clean edges.