Coconut milk adds a richness to this cake which makes it incredibly moreish

You can decorate this with toasted coconut flakes

Credit : Haarala Hamilton

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 17 April 2026 12:14pm BST

I didn’t like coconut cakes or buns until I made this. It does include desiccated coconut but the coconut milk brings a richness that compels you to take another bite.…