Cake

Panela Cake Recipe

A softly spiced coconut cake sweetened with muscovado, topped with toasted coconut and a light citrus glaze, perfect with coffee.

This panela cake is tender, moist, and delicately scented with coconut and warm spice, thanks to the dark, caramelic muscovado and toasted coconut in the batter. The fine crumbs melt on the tongue, while a thin citrus glaze adds a gentle brightness that lifts each bite.

I like to make this cake on lazy weekend afternoons when the kitchen smells like a tropical picnic and there is time to really savor each forkful. It also shows up on our small dinner party spread when I want something hearty yet comforting that feels a little special and homemade.

A friend brought me a slice after a long week and it felt like a warm hug in cake form, and since then I have been baking it regularly for birthdays, cozy get-togethers, or simply because it makes the whole house feel like vacation.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time40 mins

🕐Total Time1 hour

🍰Servings10 slices

🇺🇸CuisineFilipino-inspired

🔢Calories~310 per slice

Ingredients

Cake

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 cup unsalted butter, softened

3/4 cup panela or dark muscovado sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 cup coconut milk

1/2 cup water

1 cup sweetened shredded coconut, plus extra for toasting

Citrus Glaze

1 cup powdered sugar

1 to 2 tablespoons freshly squeezed calamansi or lime juice

Pinch of salt

Substitutions & Variations

★Use light muscovado or packed brown sugar if panela is not available.

★Replace coconut milk with an equal amount of whole milk or a dairy free milk.

★Omit the coconut milk and use the same amount of water if you prefer a less coconut intense cake.

★Make the cake gluten free by using a gluten free flour blend with xanthan gum or add 1/2 teaspoon xanthan gum.

Step-by-Step Instructions

1

Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper, then lightly dust with flour to prevent sticking.

2

Whisk dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves until well combined.

3

Cream butter and sugar

In a large bowl, beat the softened butter and panela sugar with a hand mixer or stand mixer on medium speed until pale, light, and fluffy, about 3 to 4 minutes.

4

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition, then beat in the vanilla extract until fully incorporated.

5

Mix in coconut milk and water

Pour in the coconut milk and water while the mixer is on low, and blend just until combined.

6

Fold in dry ingredients and coconut

Gradually add the dry ingredient mixture and the shredded coconut to the wet ingredients, folding gently with a spatula until just combined and no dry streaks remain.

7

Bake the cake

Spread the batter evenly in the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.

8

Toast coconut for garnish

While the cake bakes, spread the extra shredded coconut in a dry skillet over medium heat. Stir frequently until golden and fragrant, about 3 to 5 minutes, then set aside.

9

Make the citrus glaze

In a small bowl, whisk together the powdered sugar, calamansi or lime juice, and a pinch of salt until smooth. Add more juice a little at a time if you prefer a thinner glaze.

10

Cool, glaze, and finish

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Drizzle the glaze over the top, allow it to set slightly, and sprinkle with the toasted coconut before serving.

Pro Baker Tips

✓For extra aroma, toast the shredded coconut gently in a dry pan until golden before using it in the batter and as garnish.

✓Room temperature eggs and butter create a smoother, more even batter and better rise.

✓If you like a stronger citrus kick, brush the top of the warm cake with a little glaze syrup before adding the coconut.

✓Store the cake at room temperature for up to one day or in an airtight container in the refrigerator for up to four days; bring to room temperature before serving.

Storage & Serving Notes

◆Keep the cake in an airtight container at room temperature for up to one day.

Serving Suggestions

Serve this fragrant, tender cake in generous wedges so everyone can enjoy the caramel notes and crisp coconut topping.

›Thin slices with a hot cup of coffee or tea

›Topped with a dollop of lightly sweetened whipped cream

›Alongside fresh tropical fruit like mango or pineapple

›As a dessert at a casual gathering or potluck

Frequently Asked Questions

Can I make this cake without coconut milk?

Yes, you can use an equal amount of water or your preferred dairy free milk. The coconut flavor will be less pronounced but the cake will remain moist.

What if I do not have panela or muscovado sugar?

Light or dark muscovado, packed brown sugar, or even a mix of granulated sugar and a little maple syrup can work well.

How can I tell when the cake is done?

Look for a golden brown top and insert a toothpick into the center; it should come out with just a few moist crumbs, not wet batter.

Can I add nuts or dried fruit to the batter?

Certainly, toasted slivered almonds or chopped dried fruits make lovely additions and pair beautifully with the coconut and spice.

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Go Make It!

I hope you enjoy baking and sharing this cozy panela cake, letting its gentle spice and coconut sweetness become a small daily joy in your kitchen.