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    Home » Travel

    A Honeymoon in Bora Bora with Tahitian Coconut Cake

    Published: Apr 6, 2015 · Updated: Nov 9, 2022 by Maggie Unzueta

    A traditional dessert from French Polynesia.
    Jump to Recipe

    From one island to another, Christopher and I left Coronado Island to visit Bora Bora on our honeymoon. As a foodie and as a lover of anything beach and sand, it ranked high on my bucket list. I really can’t describe it. It was almost like a dream – turquoise water and soft sea breezes. The water was so clear that you could see to the floor.

    Bora Bora

    We stayed at the Intercontinental Bora Bora Thalasso. The grounds of the resort were incredible. You really don’t have to leave the resort. Two restaurants, an infinity pool. That’s only if you got bored of paddle boarding and kayaking. Daily stingray feedings, a coconut show, massages in a bungalow with a view of the fish underneath. I always knew paradise existed…

    Bathtub at the Intercontinental Bora Bora Thalasso

    The bungalows are amazing. They are suspended above the water with a glass coffee table that offers a view of the little fishies in the water. A luxurious bathtub and stairs to the water. Our view was of the mountain in Bora Bora called Mount Otemanu, meaning “bird” because it resembles a bird.

    Intercontinental Bora Bora Thalasso room

    One of those days, we did a snorkling trip with Thierre. We snorkeled with sharks! Nope, not kidding! I was kinda nervous at first. I mean, can you blame me? Thankfully, lemon sharks are not interested in humans. They like good ol’ fashioned sashimi, or raw tuna. There were also stingrays and a few colorful fish. Very cool!

    Stingray

    The best part of the trip was snorkeling in the coral reef with over 1000 species of fish. This snorkling experience of holding hands with the love of my life under the clear water among colorful fish in the most beautiful place I’ve ever been to… Yeah, that goes right up there in my life experiences next to giving birth to my child.

    Coral Garden

    The latter part of the trip included me swimming for dear life in extreme waves. Nope, not kidding about that either. We left the lagoon that surrounds Bora Bora and went into the ocean to do more swimming with sharks, but since we were experiencing the tail end of Cyclone Pam, the waves were too powerful for me to handle. Luckily, Thierre, saved the day. He helped pull me and a few others out of the water and unto the boat. Christopher somehow managed to swim around the boat and get up by himself with the help of the outrigger. Needless to say, we escaped the area and back into the calm lagoon water.

    Hinano Beer

    Thierre was great! He’s a Bora Boran. His entire family lives there and had tons of great insider information. He even made us a fruit salad and gave us some Tahitian beer and homemade coconut cake. It’s a traditional cake from the South Pacific that’s not too sweet and with a subtle coconut taste. I loved it so much I had to come back home and share the recipe with all of you.

    Tahitian Coconut Cake

    Table of Contents

        • 0.0.1 Hungry for More?
    • 1 Tahitian Coconut Cake
      • 1.1 Ingredients
      • 1.2 Instructions
      • 1.3 Nutrition
      • 1.4 Watch “I Adora Bora Bora” Video
          • 1.4.0.1 Maggie Unzueta

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    Tahitian Coconut Cake

    Tahitian Coconut Cake

    A traditional dessert from French Polynesia.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: French Polynesian
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 8
    Calories: 547kcal
    Author: Maggie Unzueta

    Ingredients

    • 2-½ cup all purpose flour
    • 2-¼ teaspoon baking powder
    • ¾ teaspoon salt
    • 2 cup sugar
    • 1 cup butter softened
    • 4 eggs separated
    • 1-½ teaspoon vanilla
    • 1 cup milk
    • ¾ cup shredded coconut
    • 1-½ teaspoon grated lemon rind

    Instructions

    • Preheat oven 350 degrees F.
    • Grease and flour three 9" cake pans.
    • Sift flour, baking powder, and salt. Set aside.
    • Cream the butter and gradually add the sugar to the butter until well combined.
    • To the butter mixture, add one egg yolk at a time.
    • Add ⅓ of the flour mixture at a time to the butter mixture.
    • Add the milk.
    • Scrape down the sides of the bowl.
    • Add the coconut and lemon rind.
    • In a separate bowl, beat the egg whites just until combined.
    • Fold the egg whites into the cake batter.
    • Bake 45 minutes or until a toothpick comes out clean from the center of the cakes.
    • Cool the cakes for 10 minutes before removing from pan.

    Nutrition

    Calories: 547kcal | Carbohydrates: 68g | Protein: 6g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 146mg | Sodium: 488mg | Potassium: 148mg | Fiber: 1g | Sugar: 55g | Vitamin A: 875IU | Vitamin C: 0.2mg | Calcium: 68mg | Iron: 1.3mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

     

    Watch “I Adora Bora Bora” Video

    More on Bora Bora and my #EpicLoveStory honeymoon … Stay tuned!

    Mount Otemanu

    Intercontinental Bora Bora Thalasso

    bath towel

    Maggie Unzueta
    Website | + posts

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

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      Recipe Rating




    1. Nikki

      April 13, 2021 at 2:08 pm

      This place looks like paradise! And that cake…yum! This is on my need to try and need to visit.

      Reply
      • Maggie U

        April 14, 2021 at 11:10 am

        It was paradise indeed!

        Reply
    2. Anonymous

      May 25, 2019 at 4:32 pm

      So…I just made this cake, had the ingredients all measured out and ready to go. Then once I was done and the cake was in the oven, I realized that I didn’t add the vanilla! :(. It is not in the instructions to add it in, just the ingredients. Maybe a revision so people like me won’t forget to put it in 🙁

      Reply
    3. Darlynne

      August 16, 2017 at 12:46 pm

      5 stars
      What a fantastic honeymoon destination. Definitely on my bucket list! And, coconuts!!! LOVE coconut anything 🙂

      Darlynne

      Reply
      • Maggie Unzueta

        August 17, 2017 at 9:09 am

        I daydream about this place at least once a day. Swoon!

        Reply
    4. Jenny

      April 10, 2015 at 9:16 am

      Looks so lovely

      Reply
      • Maggie Unzueta

        April 11, 2015 at 10:16 am

        Thank you. It was an amazing honeymoon.

        Reply

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