Coconut Coconut Milk Cake
Coconut Coconut Milk Cake is a soft, moist, and richly flavored tropical dessert.Coconut milk gives the cake a tender crumb and creamy coconut flavor.Shredded coconut adds texture and extra tropical richness.A simple coconut glaze makes every bite wonderfully moist.The cake is easy enough for everyday baking and elegant enough for celebrations.Serve it with toasted coconut, whipped cream, or fresh fruit for a beautiful finish.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- ½ teaspoon coconut extract, optional
For the Coconut Glaze
- ½ cup full-fat coconut milk
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- ½ cup powdered sugar, optional for a thicker glaze
For Garnishing
- ½ cup shredded coconut
- Toasted coconut flakes, optional
- Powdered sugar, optional
- Whipped cream, optional
Instructions
Prepare the Oven
- Preheat the oven to 350°F (175°C).Grease and flour a 9-inch round cake pan or a 9 × 13-inch baking pan. You can also line the bottom with parchment paper for easier removal.
Combine the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.Set aside.
Cream the Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar for approximately 2–3 minutes until light and fluffy.
Add the Eggs
- Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract and coconut extract if using.
Fold in the Coconut
- Gently fold the shredded coconut into the batter using a spatula.The batter should be thick, smooth, and evenly combined.
Bake the Cake
- Pour the batter into the prepared pan and smooth the top.Bake for approximately 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare the Coconut Glaze
- While the cake is baking, combine coconut milk, sugar, and butter in a small saucepan.Heat gently while stirring until the sugar dissolves and the mixture is smooth.Remove from the heat and stir in vanilla extract.For a thicker glaze, whisk in powdered sugar after the mixture has cooled slightly.
Garnish and Serve
- Sprinkle toasted coconut or shredded coconut over the top.Allow the cake to cool completely before slicing.Serve plain or with whipped cream and fresh berries.
Notes
- Use full-fat coconut milk: It provides the richest flavor and best texture.
- Room-temperature ingredients: Butter, eggs, and coconut milk blend more evenly when not ice-cold.
- Don't overmix: Overmixing can make the cake dense.
- Fresh coconut: Unsweetened coconut can be used if you prefer a less sweet cake.
- Glaze: Pour the glaze over a warm cake so it absorbs properly.
- Baking time: Oven temperatures vary, so begin checking the cake around 40 minutes.
- Cooling: Allow the cake to cool before slicing for cleaner pieces.
- Storage: Keep leftover cake covered and refrigerated if topped with a dairy-based cream.