Go Back
+ servings

Taro Coconut Cake

This 2-layer Taro Coconut Cake is a light and fluffy spongy coconut chiffon cake layered with a smooth homemade taro paste and whipped coconut cream filling. 
Course Dessert
Cuisine Asian, Chinese
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 234kcal
Author Michelle


Coconut cake:

  • 4 egg whites room temperature
  • 40 g granulated sugar
  • ¼ teaspoon cream of tartar
  • 4 egg yolks
  • 40 g granulated sugar
  • 40 ml coconut milk or whole milk
  • 1 teaspoon coconut extract optional
  • 40 ml vegetable oil
  • 100 g cake flour

Taro paste filling:

  • 1 batch blended taro paste divided in half (save half for the taro cream frosting)
  • 3 g purple sweet potato powder optional, for colour

Coconut whipped cream:

  • 50 ml heavy whipping cream (at least 36% milkfat) chilled
  • ½ teaspoon coconut extract
  • 1 teaspoon powdered sugar

Taro whipped cream frosting:

  • 200 ml heavy whipping cream (at least 36% milkfat) chilled
  • ½ batch taro paste from above
  • 10 g purple sweet potato powder


Make the coconut cake:

  • Preheat oven to 325°F/163°C.
  • Line two 6" round pans with parchment paper. Set aside.
  • In a bowl, whisk together egg yolks with 40g granulated sugar, oil, coconut milk, and coconut extract.
  • Sift in the cake flour over top of the egg yolk mixture and fold gently to combine, until there are no lumps.
  • In a clean stand mixer bowl fitted with a whisk attachment, add in the egg whites and mix on low speed.
  • Once the egg whites are slightly foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).
  • Gradually increase the speed of the mixer, and slowly pour in 40g granulated sugar.
  • Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).
  • Fold about a third of the egg whites into the egg yolk batter.
  • This will help to loosen up the egg yolk batter.
  • Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture.
  • Continue to fold until all of the remaining egg white mixture is incorporated into the batter, taking care not to overfold.
  • Divide and transfer the cake batter into two 6" round pans (use a scale to evenly distribute).
  • Gently tap the pans a few times to release any trapped air bubbles.
  • Bake at 325°F/163°C for 25-30 minutes, or until a toothpick inserted comes out clean.
  • Remove the cakes from the oven and carefully drop them on the counter from a height of about 1' (to prevent too much shrinkage).
  • Cool the cakes in the pan for about 2 minutes before transferring to a wire rack to cool completely.

Make the taro paste:

  • Make the taro paste filling according to the recipe directions and add 3g purple sweet potato powder (optional, for colour).
  • Cover and chill in the fridge until ready to use.

Make the coconut whipped cream:

  • In a bowl, add the heavy cream, coconut extract and powdered sugar.
  • Whisk until firm peaks.
  • Transfer to a piping bag fitted with a round piping tip.

Make the taro whipped cream:

  • In a bowl, add in the heavy cream and whisk until medium peaks.
  • Add in the taro paste and purple sweet potato.
  • Fold to combine the taro paste and cream, until incorporated.

Decorate the cake:

  • Place one cake round onto a cake board.
  • Pipe coconut whipped cream around the circumference of the cake.
  • Add the taro paste to the centre and smooth with an offset spatula.
  • Place the second cake round on top.
  • Cover the entire cake with taro whipped cream and pipe decorations on top.
  • Chill in the fridge until ready to serve.


Calories: 234kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 133mg | Sodium: 40mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.4mg