#TasteSeychelles Coconut Cake Recipe (A.K.A Exploring Creole Flavours While You Plan That Trip)

Photo by: Scott Sporleder

 If you’re dreaming about white sandy beaches, cocktails, palm trees and warm hospitality but still figuring out how to make that trip to Seychelles happen, here are some ideas about how you can #TasteSeychelles with exciting creole flavours while you wait.

…Or, you know, eat your feelings because you’re disappointed that you're not already there. 

Coconut Cake with ‘Papay Tournen’ (Local Papaya Jam)

Ingredients for Coconut Cake 

2 cup self-raising flour 

1cup sugar


1 cup butter


2 eggs


1tbsp vanilla essence 

400gm grated coconut 

2tbsp condensed milk


1 pinch cinnamon powder 

Ingredients for ‘Papay Tournen’ 

1 green papaya, peeled and cut into thin strips about 3-4mm 

500gm sugar


1 vanilla pod


1 cinnamon stick


1/2tsp nutmeg 

Method 

1. In a mixer, beat together sugar and butter on a medium speed until combined. Add the 2 eggs and vanilla to the mix and beat at medium speed until smooth. Add in the flour and cinnamon; beat again on low speed just until the flour has been incorporated. Scoop the dough out onto the baking tray in small clumps and cook for 20 minutes at 180̊c.
2. Blanch the papaya sticks in boiling water for about 7 minutes. Once they have reached the desired level of ‘doneness’, plunge into cold water or an ice bath to stop the cooking process. Remove as much moisture from the strips and start twisting them. They should be flexible enough to be able to be twisted and not break. Caramelize sugar, add in cinnamon and vanilla and then add the twisted papaya with 1 cup of water. Lower heat further and simmer uncovered for about 1hr or until you have a thick syrup. Remove from heat and allow to cool completely and transfer into a sterilised jar. 

Cooking Class with Chef Bradley Larue

This recipe comes to you from Chef Bradley Larue an ambassador of Seychelles cuisine. He recently visited Cape Town to share the vibrant and flavourful world of Creole cuisine with us. The renowned chef hosted an exclusive cooking class for members of the media, offering a hands-on experience of preparing authentic Seychellois dishes and transporting our tastebuds to a tropical paradise.

The Sharonicles having a 'grate' time

During the class, Chef Larue showcased the unique blend of influences that shape Seychellois cuisine which includes African, Indian, French and Chinese elements. He guided attendees through the preparation of Creole classics infused with rich spices, fresh seafood and tropical fruits. He had us chopping, stirring and salivating as we learned to create dishes like Smoked Marlin with Avocado on Cassava Galet, Curried Prawns with Coconut Salad and Tuna Boulettes (Fish Patties) with Creole Sauce and Local Achaar. These weren’t just dishes—they were edible mini-vacations.

Photo by: Elise Kirsten

The event was not only a culinary adventure but also a cultural exchange as Chef Larue shared insights into the cultural context and traditions behind each dish. He expressed his excitement about sharing the cuisine’s unique flavours with South Africa, hoping to foster a deeper appreciation for Seychellois food (it worked!) and inspire more people to explore the flavours of his island home. (....Well, "islands" home - there are 115 of them!) 

Thanks for the experience, Seychelles and Big Ambitions.