Hook’s Lost Boys cake (Coconut Mud Cake with Green Lime Sugar) | Peter Pan

Hook replied slowly through his teeth, “and cook a large rich cake of a jolly thickness with green sugar on it. There can be but one room below, for there is but one chimney. The silly moles had not the sense to see that they did not need a door apiece. That shows they have no mother. We will leave the cake on the shore of the Mermaids’ Lagoon. These boys are always swimming about there, playing with the mermaids. They will find the cake and they will gobble it up, because, having no mother, they don’t know how dangerous ’tis to eat rich damp cake.” He burst into laughter, not hollow laughter now, but honest laughter. “Aha, they will die.”

-Peter Pan, J.M.Barrie

Inspired by the cake Hook makes the Lost Boys in Peter Pan, this coconut chocolate mud cake with green lime sugar will make the perfect 'authentic' Peter Pan cake for a birthday or to celebrate the latest Peter Pan movie.

There was some wonderful food mentioned in Peter Pan- breadfruit, mammee-apples, and…poe poe? Unfortunately a lot of the food was unfindable here.

So, I made Hook’s cake. Rich, thick, and made with ingredients like lime and coconut, inspired by the Caribbean food mentioned as inspiration. The cake was meant to poison the Lost Boys, but we’ve made our ‘green sugar’ a lovely (non poisonous) lime coconut flavour.


Hook’s Lost Boys cake (Coconut Mud Cake with Green Lime Sugar) | Peter Pan

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  • Author: Bryt @ InLiterature.net


Units Scale

coconut chocolate cake

  • 250g butter, chopped
  • 200g dark chocolate, chopped
  • 1.5 cups caster sugar
  • 1 can coconut milk
  • 2 eggs
  • 1 cup coconut flour
  • 2 1/2 cups plain flour, sifted
  • 1/2 tsp all spice
  • 2 tsp baking powder
  • 1/4 cup cocoa powder, sifted

Chocolate ganache

  • 200g dark chocolate, chopped
  • 2/3 cup coconut milk

green lime sugar

  • 2 limes
  • 3/4 cup sugar
  • 1/4 cup of desiccated coconut


  1. Preheat your oven to 180°C, and prep your cake pan with butter or cooking spray.
  2. In a saucepan, over medium heat, stir together the butter, chocolate, sugar and coconut milk until it’s all dissolved and the chocolate has melted.
  3. Turn off the heat and let it sit to cool for a bit.
  4. In your mixer, add in the eggs, beat quickly, then add in the chocolate mix. Add in your coconut flour, your plain flour, your baking powder, all spice and cocoa.
  5. Mix until it’s all combined, then pour into the cake pan and bake for about an hour and a half, until a skewer comes out clean.
  6. While that’s baking, we’re going to make the ganache.
  7. In a small saucepan, stir together the chocolate and 2/3 cup of coconut cream until it’s completely smooth. Remove from the heat, pour into a bowl, and pop into the fridge util it’s cool, usually 30 minutes.
  8. For the lime sugar, grate the lime rind and pulse into a food processor until it’s fine.
  9. Once the cake is completely cool, and the ganache is thick, we’ll put it together.
  10. Slice the cake in half, smooth with some ganache, and sprinkle on the green lime sugar, leaving some for the top of the cake.
  11. Place the other half of the cake back on top, then smooth all the ganache around the cake so it’s smooth.
  12. Sprinkle on the rest of the green lime sugar.


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  1. This looks amazing! I’m planning to make it a day in advance to take to my dad’s birthday dinner at a local restaurant..

    How long does it keep? And is it best to do the ganache & decoration JUST before I’m about to head out?

    1. Cake will last a few days like most baked goods, but yes, decoration is best to do as close to serving as possible. 🙂

  2. As a huge Peter Pan fan (James Barrie’s signature is tattooed on my arm kinda fan) I appreciate this so much! All I can ever find are dyed-green “Peter Pan” themed foods. You rock beyond belief.

    1. Glad you liked it. 😀 And I hear you, I did a search before making my version, and everything was green food dye cakes :/

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