Vanilla Bean & Coconut Magic Cake

Vanilla Bean & Coconut Magic Cake -

Magic Cake. My new obsession. Seriously. This is my second version in as many days. And yes this cake truly is magic. It’s the Harry Potter of cakes, the Sabrina of pastries, the  Merlin of baked goods… I think you get the idea. No but seriously this cake is so amazing my husband wants to bring the recipe to some scientists at his office to figure the whys and hows of the way this cake bakes (nerd, much?). So why is it called magic cake, because it starts out as one batter and magically separates into three layers during baking! The bottom is a dense creamy custard, the middle is a lighter creamy custard (less visually obvious in the coconut version then the plain vanilla one) and the top a beautiful golden sponge cake. Sounds good, right? Let me tell you it is! Now for the final magical trick… watch it disappear.

Coconut Magic Cake -


Vanilla Bean & Coconut Magic Cake (adapted from Jo Cooks “Magic Cake”): 

Makes one 8-in x 8-in cake or one 8-inch round cake

4 eggs, separated

125 g granulated sugar (a little less than 3/4 cup)

125 g unsalted butter, melted ( or 1 stick ~ 113 g)

1/2 tsp kosher salt

1 tsp vanilla extract

Seeds from 1 vanilla bean

115 g all-purpose flour (approx 3/4 cup)

2 cups whole milk, lukewarm

2 cup dried unsweetened coconut flakes

  1. Preheat your oven to 325˚F. Butter and flour an 8-in x 8-in square pan or an 8-in round cake pan (that has fixed sides!).
  2. In the bowl of an electric mixer fitted with a whisk attachment, whisk your egg whites until stiff. Place the egg whites in a bowl and set aside.
  3. Rinse out the bowl from you electric mixer. Place the egg yolks and sugar into the clean bowl and whisk until pale yellow.
  4. With the mixer running on medium-low, slowly pour in the melted butter until fully incorporated.
  5. Add the vanilla extract and the seeds from the vanilla bean. Continue mixing.
  6. Turn the mixer speed to low and add the flour.
  7. Once the flour is fully incorporated, pour in the milk. Turn the mixer speed up to medium and continue mixing for a minute or two until the batter is uniform. It will be very liquid.
  8. Remove the bowl from the mixer and mix in the coconut flakes.
  9. Using a rubber spatula, gently fold the egg whites into the batter. The batter will not look perfectly smooth and will still be lumpy.
  10. Pour the batter into your prepared pan and bake for 40-60 minutes until the top is golden. Oven temperatures vary so check the cake after 40 minutes and add baking time as needed.
  11. Run a knife around the edges of the pan. Allow to cool in the pan for at least two hours. Un-mold, slice, serve and enjoy!

Vanilla Bean & Coconut Magic Cake -

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