Pastel de Guayabera (Coconut Cake)
A moist, spiced coconut cake with a caramelized crust, inspired by Puerto Rican desserts. This Puerto Rican-inspired recipe, ready in about 65 minutes, layers coconut flakes, flour, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, unsweetened coconut flakes
- 1 1/2 cups flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup milk
- 1/4 cup, melted butter
- 1/4 cup caramel sauce
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
- Step 2: In a bowl, mix 1 cup coconut flakes, 1 1/2 cups flour, 1 cup sugar, 1 tsp baking powder, and 1 tsp cinnamon. Stir in 1 tsp vanilla extract, 2 beaten eggs, 1/2 cup milk, and 1/4 cup melted butter until batter is smooth.
- Step 3: Pour batter into prepared pan and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Step 4: While cake cools, drizzle 1/4 cup caramel sauce over the top and let set for 10 minutes before serving.
