Let me tell you, this Creamy Coconut Cake is one of those recipes that just brings sunshine into our home. With its rich coconut flavor and moist texture, it’s perfect for any occasion. Birthdays, playdates, or just a simple Tuesday afternoon—this cake fits right in. Plus, it’s super easy to whip up, making it a wonderful choice for us busy moms!
Whenever my kids catch a whiff of this cake baking, they can hardly contain their excitement. It’s a bit like a little tropical getaway without leaving the kitchen—just the kind of treat we all need sometimes!
Table of Contents
How to Make Creamy Coconut Cake
Let’s dive into how you can make this delightful cake yourself. I promise, it’s as easy as pie… or should I say cake? Gather your ingredients, and let’s get started!
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/4 cup sweetened condensed milk
- 1/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Whipped topping for garnish
- Toasted coconut flakes for garnish
Directions:
- Preheat the oven to 350°F (175°C). This is the first step to that delightful aroma filling your kitchen!
- Grease and flour a 9-inch round cake pan. I like to use a little butter to grease it, just to add some extra goodness.
- In a large bowl, whisk together the flour, sugar, shredded coconut, baking powder, and salt. Make sure it’s all mixed well!
- In a separate bowl, combine the coconut milk, sweetened condensed milk, vegetable oil, eggs, and vanilla extract. Mix it all up until it’s nice and smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Don’t overmix! A few lumps are totally okay.
- Pour the batter into your prepared cake pan. It’s going to look so good already!
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Just keep an eye on it—every oven is a little different!
- Let the cake cool in the pan for about 10 minutes. After that, invert it onto a wire rack to cool completely. Patience is key here, but I promise it’s worth it!
- Once cooled, top with whipped topping and sprinkle with toasted coconut flakes for that beautiful finish.
- Serve and enjoy your tropical delight!
How to Serve Creamy Coconut Cake
This cake is lovely on its own, but you can really dress it up! I like to add a bit of fresh fruit like berries or pineapple for a burst of color. A scoop of vanilla ice cream on the side takes it to the next level—my kids adore it!
How to Store Creamy Coconut Cake
If you have leftovers (which is rare in our house!), just place the untouched cake in an airtight container. It’ll stay delicious for about three days at room temperature. Honestly, I’ve found that it tastes even better the next day. Just give it a little time to absorb all that rich flavor!
Tips to Make Creamy Coconut Cake
- Mix-ins: If you want to mix things up, think about adding chocolate chips or crushed pineapple to the batter. It’s an easy way to switch things up!
- Coconut milk substitute: If you can’t find coconut milk, whole milk works fine, but you’ll lose that tropical flavor.
- Toasting coconut: When toasting the coconut for garnish, keep an eye on it. It goes from golden to burnt pretty quickly!
Variations
One variation I love is making cupcakes instead of a whole cake. Just adjust your baking time to about 18-20 minutes, and you’ve got adorable little treats for birthday parties or school events!
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Creamy Coconut Cake
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
Cake Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup coconut milk
- 1/4 cup sweetened condensed milk
- 1/4 cup vegetable oil
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Toppings
- whipped topping for garnish
- toasted coconut flakes for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
- In another bowl, combine coconut milk, sweetened condensed milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Gradually add wet ingredients to dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Top with whipped topping and sprinkle with toasted coconut flakes before serving.
Notes
FAQs
1. Can I make this cake ahead of time?
Definitely! You can bake it a day in advance and store it in an airtight container. Just add the toppings right before serving.
2. Is it possible to make this cake gluten-free?
Yes! You can use a gluten-free all-purpose flour in place of the regular flour. Just make sure your baking powder is also gluten-free.
3. How can I make this cake more coconut-flavored?
You can increase the amount of shredded coconut or even use coconut extract in place of vanilla. The more coconut, the merrier!
I hope you give this Creamy Coconut Cake a try. Trust me, your kitchen will smell heavenly, and your family will love you for it! Happy baking!