Coconut Cake
Coconut Cake is a delightful treat that brings the taste of the tropics right to your table. With its moist, fluffy texture and rich coconut flavor, this cake is not just any dessert—it’s a celebration in itself! Perfect for birthdays, holidays, or just a sunny afternoon, every bite is like a little slice of paradise. The combination of coconut milk and shredded coconut creates a delicious harmony of flavors that will have your friends and family coming back for seconds, and maybe even thirds!
What makes this Coconut Cake special is its ability to evoke memories of cheerful gatherings and sun-kissed beaches, making it an excellent choice for any occasion. The inviting aroma as it bakes will fill your kitchen with warmth and joy, creating a delightful atmosphere for you and your loved ones. Trust us—once you try this recipe, it will find its way into your heart and be a favorite for years to come.
This is what the finished dish looks like when perfectly baked.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Flaked coconut for topping
Here are the key ingredients ready for mixing.
Directions
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or two 9-inch cake pans for easy release.
- In a large bowl, thoroughly mix together the flour, baking powder, and salt. This ensures an even rise!
- In another bowl, combine the granulated sugar, eggs, coconut milk, vegetable oil, and vanilla extract until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Fold in the shredded coconut gently, allowing it to incorporate without deflating the batter.
- Pour the batter into the prepared pan(s), ensuring an even distribution.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end to avoid overbaking!
- Let the cake cool for a few minutes before gently removing it from the pan. If using two layers, layer with your favorite frosting and top with flaked coconut. Enjoy!
Tips & Variations
- Ingredient substitutions: You can replace the coconut milk with almond milk or regular milk if desired, and use unsweetened shredded coconut for a lighter taste.
- Optional variations: Add a splash of almond extract for additional flavor, or incorporate crushed pineapple for a tropical twist.
- Storage or reheating tips: Keep the cake in an airtight container at room temperature for up to three days, or in the fridge for up to a week. To reheat, gently warm individual slices in the microwave for 10-15 seconds.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 10-12
- Difficulty level: Easy
This is what the finished dish looks like when perfectly baked.
Coconut Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup coconut milk Can be replaced with almond milk or regular milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Additions
- 1 cup unsweetened shredded coconut
- Flaked coconut for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or two 9-inch cake pans.
- In a large bowl, mix together the flour, baking powder, and salt.
- In another bowl, combine the granulated sugar, eggs, coconut milk, vegetable oil, and vanilla extract until well blended.
Mixing & Folding
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded coconut gently.
Baking
- Pour the batter into the prepared pan(s) and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before gently removing it from the pan.
- If using two layers, layer with your favorite frosting and top with flaked coconut.