Coconut Polenta Cake

Coming up with recipes or dwelling on delicious treats I had in the past literally takes up 90 percent of my mind space. You might say I'm a food addict, or definitely addicted to thinking about it and exploring ever-changing variations and combinations in my mind and in the kitchen ultimately.

Having been struck down with the worst gastric flu this week I have honestly never felt so terrible in my life - or at least I have been successful at displacing those past sucky memories. The worst part of it was, though, not being able to enjoy let alone look at food.  Long story cut short, it broke my heart when I couldn't even work on my photographs I had taking last week without feeling nauseous. So now I have finally come around to presenting to you last week's melt-in-the-mouth coconut polenta cake recipe. It's a super easy one-bowl recipe - plus it's gluten free. For those of you who need to stay away from conventional flour, polenta can be a great alternative. 


For a small gugelhupf baking pan (16 cm diameter) 

For the Cake

  • 50 g coconut blossom sugar (or brown sugar)
  • 60 g ground almonds 
  • 120 g polenta 
  • 30 g shredded coconut 
  • 1 tsp baking powder
  • 2 eggs
  • 70 g butter 
  • 160 g coconut yoghurt 

For the Syrup

  • 200 ml coconut milk
  • 2 tbsp coconut blossom sugar



1. Preheat the oven to 180°C. Mix together the polenta, ground almonds, sugar, baking powder and shredded coconut. Add the eggs and roughly combine. 

2. Melt the butter and add to the mix.  Grease a gugelhupf or any other baking pan and sprinkle on some polenta. 

3. Add the coconut yoghurt and stir well. 

4. Pour the batter into the prepared cake tin. Place in the oven and bake for 20 - 25 minutes. 

5. Combine the coconut milk with the sugar and bring to a boil. Let simmer for 10 to 15 minutes until it thickens (you can do this while your cake is still in the oven if you're the inpatient kind like me). Using a skewer poke a number of holes into the cake.

6. Pour the syrup over the cake. Let the cake rest once in a while so it can absorb the syrup. How much you drench your cake is completely up to you, I actually had some leftover syrup in the end cause I didn't want it too soggy. Let the cake absorb the coconut syrup for another 10 minutes.

7. Turn the cake out of the tin (to make it a little easier, try carving a knife along the edges before you turn the cake). You can now add another bit of syrup (optional) and then sprinkle on some desiccated coconut and some larger coconut flakes. Pretty - and scrumptious! 

I am sure there's another hundred ways to variate this cake, I already have a cinnamon-y christmas version in mind, or one with lime-coconut syrup, or substituting the almonds with hazelnuts and making a chocolaty kind, or you could even extend this into the banana-bread kind of direction, or....and I could go on and on... and that's what I'll be thinking about for the next couple of hours, in case I don't get derailed by another food project. So happy to be back to normal again :-)