Go Back

Coconut & Fig Olive Oil Cake Recipe


  • 225 grams (1/2 cup) of All Purpose Flour
  • 180 grams (3/4 cup) of Caster Sugar
  • 40 grams of Toasted Coconut Crumbs*
  • 1 teaspoon of Baking Powder
  • 2 Eggs beaten
  • 100 ml (1/3 cup) Olive Oil from Spain
  • 165 ml of Coconut Milk + enough Full Cream Milk to top the Coconut Milk to 1 cup
  • 1 Fig skinned and roughly chopped up

For the Coconut Whipped Cream:

  • 250 ml (1 can) of Coconut Milk (the higher the percentage of coconut milk, the better. I used Ayam Brand's Coconut Milk as it's >80% coconut, you can use their Coconut Cream as well as that is 100%)
  • 2 teaspoons of Caster Sugar
  • 1 teaspoon of Vanilla Bean Paste


  • Preheat the oven to 175 degrees Celcius.
  • Grease and line a round springform pan (22cm) with baking paper and set aside.
  • In a large mixing bowl, combine all dry ingredients.
  • In a separate bowl, whisk all wet ingredients together.
  • Pour in the wet mixture into the dry mixture and mix it in with the spoon, making sure to not overwork the batter.
  • Stir in the chopped fig.
  • Pour batter into the prepared springform pan making sure to bang the baking tin on the counter top a few times to release any trapped air bubbles.
  • Place in the oven and bake for 50-55 minutes. To check if the cake has cooked, simply insert a skewer in the middle, if it comes out clean, it's ready.
  • The top of the cake should be a lovely golden brown.
  • Set aside on a wire rack and leave it to cool in the baking tin for 5 minutes before releasing the sides.
  • Cool completely before the next step.

For the Coconut Whipped Cream:

  • To find out how to make the coconut whipped cream, I used the recipe from Oh She Glows.
  • It is crucial that the cake is 100% cooled before you start layering the coconut whipped cream onto the cake, else it'll start melting (like mine did as I was impatient!).
  • Once the coconut cream has been whipped, simply use a palette knife to cover the cake with it.
  • To serve, slice up some fresh figs and garnish as you wish.


*Note: I used a generic brand toasted coconut chips packet, which I then pulsed in a coffee grinder until it yielded a powder/crumb like consistency