DISH RESEARCH · Dish
Coconut Cake (Gato Koko)
A publisher’s Gato Koko recipe. Seychellen-Zeitreisen's recipe collection, credited to olaf, calls these small coconut cakes Gato Koko. The listed version uses butter, sugar, flour, grated coconut, baking powder and an egg; a Seychelles Nation report separately names gato koko at a Creole school celebration.
About Coconut Cake (Gato Koko)
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
A publisher’s Gato Koko recipe. Seychellen-Zeitreisen's recipe collection, credited to olaf, calls these small coconut cakes Gato Koko. The listed version uses butter, sugar, flour, grated coconut, baking powder and an egg; a Seychelles Nation report separately names gato koko at a Creole school celebration.
Flavour remains undescribed. Coconut appears in the dough and again on top, and the ingredient list includes sugar. Those ingredients do not supply a documented finished tasting account, and neighbouring cake recipes cannot fill that gap.
Small cakes baked golden brown. The method shapes little balls or circles on a greased tray and adds grated coconut before baking. Golden brown is its finished colour cue; the smooth, lump-free description belongs to the dough, while the cakes' finished crumb and serving temperature remain unreported.
Ingredients in Coconut Cake (Gato Koko)
The recipe lists 110 g soft butter, 110 g white or brown sugar, 200 g flour, 75 g grated coconut, ½ teaspoon baking powder and one egg. Additional grated coconut goes on top without a stated amount. The tray is greased with an unidentified medium. Flour grain, butter and baking-powder composition are unknown. White or brown sugar are alternatives, and the listed sugar's insertion stage is missing.
Source limits: Listed sugar addition stage omitted.
Source limits: Native180degrees instruction has no explicit unit.
Source limits: Tray-greasing product and topping-coconut amount unknown.
Source limits: Flour grain and exact butter/baking-powder formulas unreported.
Source limits: Finished flavour, crumb, serving temperature, yield and course assignment unresolved.
Source limits: School celebration names the dish, not this exact recipe formula or inventor.
- 110 g soft butter[2]Recipe ingredient
- 110 g sugar (white OR brown)[2]Recipe ingredient
- 200 g unspecified flour[2]Recipe ingredient
- 75 g grated coconut[2]Recipe ingredient
- ½ teaspoon baking powder[2]Recipe ingredientSource-specific formulation remains unresolved.
- 1 egg[2]Recipe ingredient
- unspecified tray-greasing medium[2]Identity unresolved
- more grated coconut; amount unstated[2]Topping or garnish
These foods describe the cited recipe. Ask the kitchen about its version and any additional ingredients or handling.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
The selected recipe is published by Seychellen-Zeitreisen / meerzeitreisen under the visible author name olaf, originally in November 2013. Vidya Gappy's October 2021 Seychelles Nation report names gato koko among foods at Interhearts Montessori's Creole celebration. That supports a named Seychelles cultural association, not this recipe's exact formula or a documented origin story.
Source limits: Listed sugar addition stage omitted.
Source limits: Native180degrees instruction has no explicit unit.
Source limits: Tray-greasing product and topping-coconut amount unknown.
Source limits: Flour grain and exact butter/baking-powder formulas unreported.
Source limits: Finished flavour, crumb, serving temperature, yield and course assignment unresolved.
Source limits: School celebration names the dish, not this exact recipe formula or inventor.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Seychelles
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.
Sources & references
Seychellen-Zeitreisen / meerzeitreisen, olaf, 'Back- und Kochrezepte von den Seychellen', selected Gato Koko subsection, published 13 November 2013. Vidya Gappy / Seychelles Nation, 'Interhearts Montessori i selebre lasezon Kreol', 29 October 2021, provides separate named cultural context. Food Standards Agency guidance supplies narrow butter/egg ingredient-category evidence only.
Source limits: Listed sugar addition stage omitted.
Source limits: Native180degrees instruction has no explicit unit.
Source limits: Tray-greasing product and topping-coconut amount unknown.
Source limits: Flour grain and exact butter/baking-powder formulas unreported.
Source limits: Finished flavour, crumb, serving temperature, yield and course assignment unresolved.
Source limits: School celebration names the dish, not this exact recipe formula or inventor.