Home > Kue Bobengka (Walnut and Shredded Coconut Cake)

Kue Bobengka (Walnut and Shredded Coconut Cake)

Posting Date: 04/21/19

Kue Bobengka (Walnut and Shredded Coconut Cake)

Kue Bobengka (Walnut and Shredded Coconut Cake) originated in Manado, North Sulawesi. The cake is full of tropical flavor from coconut milk, coconut flakes and palm sugar. The batter of the cake is made of all purpose flour, yeast, coconut milk, palm sugar, granulated sugar, eggs, salt, shredded coconut or coconut flakes, and walnuts. Some people add ground cinnamon, so you may add 1/2 teaspoon ground cinnamon if you like. It is rich but it is full of flavor. Since it is rich, serve in a smaller piece. It is normally serve as is but I like to serve it with ice cream or whipped cream. The cake is easy to make. No mixer is needed.


  • 250 ml coconut milk
  • 200 grams palm sugar, chopped into smaller pieces so that it will be easier to dissolve
  • 75 grams granulated sugar
  • 200 grams all purpose flour
  • 1 tablespoon active yeast
  • 1 teaspoon salt
  • 2 large egg, lightly beaten
  • 100 grams coconut flakes or shredded coconut
  • 75 grams chopped walnuts
  • 1 tablespoon butter
  • Optional: whipped cream
  • Optional: raspberry
  • Optional: vanilla ice cream


  1. Add coconut milk, palm sugar, and granulated sugar into a pot. Heat it over medium heat. Stir it using wooden spoon or metal spoon from time to time to help palm sugar dissolve faster. Do not use plastic spatula or anything that is not heat resistant because it can melt. To help palm sugar dissolve faster, you can also use the spoon to break it off during cooking. Once sugar has dissolved, remove the pot from the heat. Let it cool down to below 110 deg F so that it won't kill the yeast. Sieve the coconut milk and sugar mixture.
  2. Sieve all purpose flour, yeast, and salt and place them into a bowl. Beat the egg lightly before adding it into the flour mixture. Stir the batter and add coconut milk and sugar mixture little by little. Stir the batter until it is well mixed. Cover the bowl with kitchen towel and leave it for 45 min.
  3. After 45 min, the batter will rise. Preheat the oven to 355 deg F (180 deg C).
  4. Add coconut flakes or shredded coconut into the batter. Stir to mix. Add two-third of walnuts into batter. Stir to mix. Line 8"x8" cake pan with parchment paper. Grease parchment paper with butter to prevent sticking. Pour the batter into the cake pan. Using rubber spatula, spread the cake in the pan so that it has even height.
  5. Place the cake pan into the oven. After 15 min baking, take the cake pan out of the oven and add the remaining walnuts to the top of the cake. Put the cake pan back in the oven. Bake it until it is cooked (about 20-25 min after the first 15 min baking). It is cooked when a toothpick inserted in it comes out clean. Remove cake pan from the oven. Set it aside to cool down.
  6. Once the cake is cooled down, remove it from the pan and parchment paper. Slice the cake and serve it with either whipped cream or ice cream and raspberry if preferred.

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