Bingka Telur - Egg and Coconut Milk Cake

4.8 from 6 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hour

Serves: 12


  • 6 eggs
  • 150 gram sugar
  • 75 gram all purpose flour
  • 200 ml coconut milk (I use canned coconut milk)
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon salt


  1. Preheat oven to 320 Fahrenheit (160 Celsius). Grease and flour a 9" round cake pan.
  2. In a mixing bowl, beat together eggs and sugar until the sugar has dissolved.
  3. Beat in flour, coconut milk, vanilla essence, and salt, one at a time, making sure each is completely well mixed before adding the next ingredient.
  4. Pour the batter to the prepared pan and bake for 50 minutes, or until a cake tester came out clean.
  5. Once the cake is cooled to room temperature, cut into slices and served.

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