Creamy Coconut Cake
This creamy coconut cake is moist, tropical, and easy to make. Perfect for birthdays, gatherings, or simply a sweet treat at home. Topped with whipped cream and toasted coconut, it’s a delightful dessert for any occasion.
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
For extra coconut flavor, add coconut extract or more shredded coconut. Serve with fresh fruit or a scoop of vanilla ice cream for a tropical twist.