1. 4 large eggs, separated, room temperature

  2. ¾ cup (165g) caster sugar

  3. 2 tsp Queen Vanilla Bean Paste

  4. 125g unsalted butter, melted and cooled

  5. 1/2 cup (75g) plain flour

  6. 1/3 cup + 1 tbsp (50g) cocoa powder

  7. ¾ cup (75g) desiccated coconut

  8. 2 cups (500ml) full cream milk, lukewarm


  1. 1

    Preheat oven to 160C (fan forced), grease a 20 x 30cm brownie tin. Use a square cake tin as an alternative.

  2. 2

    Combine egg yolks and sugar and mix with a stand mixer with a paddle attachment until light and creamy. Add vanilla and butter, mix until combined.

  3. 3

    Add flour, cocoa and coconut to stand mixer and mix until just combined.

  4. 4

    Place half of the milk in a microwave safe jug and microwave for 30 seconds until warm. Add remaining cold milk to jug so that the milk is lukewarm. On the lowest mixer speed, gradually add milk to egg mixture in a steady stream, mixing until fully combined.

  5. 5

    In a separate bowl, beat egg whites until stiff peaks form, be careful not to overbeat the whites. Gently fold 1/3 of the egg whites into the milk mixture using a spatula. Fold until just combined then add remaining egg whites 1/3 at a time. Be careful not to over mix, it's okay to have some clumps of egg white remaining.

  6. 6

    Pour mixture into greased tin, gently smooth the surface with a spatula and bake for 45 minutes. During baking it may puff up at the sides - do not remove from oven and allow to bake the full period. Allow to fully cool in the tin, then refrigerate and cut into squares and dust with icing sugar to serve.

The cake layer on the top of this cake may vary with your oven temperature.

Cake can be kept in an airtight container in the fridge for up to 3 days.

One of our Queen bakers has suggested a delicious icing for this magic cake:
Simply combine 1 cup (150g) icing sugar and 1/4 cup (30g) cocoa in a bowl. Add 50g of room temperature butter and 1 tbsp milk and whisk to combine. Spread over cake and top with a sprinkling of desiccated coconut to finish.

Comments & Reviews

For the Coconut Rough Majorca cake… what if you don’t have paddle attachments for the mixer? I’ve got an old Kenwood mixer and it just has one round mixing tool. Will it matter?


Hi Leonie, you can mix with a wooden, silicone or plastic spoon. Happy Baking!


Yumm !!


I made this and wow it really sets like magic, and the flavours are so amazing. I couldn’t take pic to put on my Instagram as I took it to a friends house l


Hi Sharmin, so glad to hear you enjoyed this recipe! It’s definitely one of our favourites 🙂

Queen Fine Foods

Has anyone made this ? what do they think ? any tips for making it ?


Hi Sandra, we’ve made this recipe many times and love it! It’s also one of the top baked recipes by our Queen Baking community. Enjoy 🙂

Queen Fine Foods

Cook day tomorrow! Stay tuned for review! !ooks fab. Going to make the choc one!


Easy to make and yummy. I also put the suggested icing on.


Can I change the plain flour to Gluten free flour?


Hi Cheryle! We haven’t tried it ourselves, but it should work ok. You might run into consistency issues as gluten free flour tends to absorb more liquid, so it may be trial and error! You could also try turning your oven temperature down slightly and baking for just a little longer. Let us know how you get on! Happy baking – The Queen Team

Queen Fine Foods

these look delish….


definately one to make!