Coconut Milk Cake Recipe

Name: Coconut Milk Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup coconut milk; 1/2 cup sugar; 1/4 cup unsalted butter, softened; 2 eggs; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup powdered sugar; 2 tablespoons coconut milk; 1/4 cup shredded coconut, toasted (for topping)

Experience the tropical delight of this Coconut Milk Cake, a moist and fluffy dessert that boasts rich coconut flavor in every bite. Perfectly sweetened and incredibly simple to make, this cake is ideal for birthdays, potlucks, or any special occasion. Drizzled with a luscious coconut glaze, it’s sure to impress your friends and family.

Created by

Olivia

Last updated on 2025-11-24T04:32:21.681Z

This Coconut Milk Cake is not just a treat; it's a tropical journey for your taste buds. Made with creamy coconut milk and topped with a sweet coconut glaze, it's a true crowd-pleaser.

A Tropical Indulgence

Coconut milk is the star ingredient in this delightful cake, providing an authentic tropical flavor that transports you to a sunny beach with every bite. Its creamy texture not only enhances the cake's moisture but also adds a depth of flavor that regular milk simply can't match. This cake is perfect for any coconut lover looking to indulge in a classic dessert with a twist.

The use of coconut milk also means that this cake has a unique, unctuous quality that sets it apart from traditional cakes. This moisture ensures that each slice remains soft and fluffy, making it a crowd favorite at gatherings and celebrations. Whether you're hosting a birthday party or simply treating yourself, this cake will not disappoint.

Perfect for Any Occasion

One of the reasons this Coconut Milk Cake is so popular is its versatility. It's an excellent choice for festive occasions like birthdays, holiday parties, or potlucks. The sheer appeal of a beautifully glazed cake topped with toasted coconut will certainly catch the eye and tantalize taste buds. Plus, its simplicity means you can whip it up quickly without requiring extensive baking skills.

The cake’s mild sweetness complements a variety of toppings and pairings. Consider serving it with fresh fruit or a scoop of vanilla ice cream for an extra treat. Whatever the occasion, this cake guarantees to impress your guests and become a staple in your dessert repertoire.

Easy to Make

Don’t be intimidated by baking! This Coconut Milk Cake recipe is incredibly straightforward, making it perfect for novice bakers and experienced cooks alike. With just a handful of ingredients and simple steps, you can create a stunning dessert that feels gourmet. The process of mixing wet and dry ingredients is quick and uncomplicated, so you'll be on your way to baking success in no time.

Additionally, this recipe requires equipment that most home bakers already have on hand, eliminating the need for specialized tools. You can rely on basic kitchen utensils, making it accessible for anyone at home. The ease of this recipe is one of the many reasons it remains a favorite among those who enjoy whipping up sweet treats.

Ingredients

Cake Ingredients

1 cup all-purpose flour
1 cup coconut milk
1/2 cup sugar
1/4 cup unsalted butter, softened
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract

Coconut Glaze Ingredients

1/2 cup powdered sugar
2 tablespoons coconut milk
1/4 cup shredded coconut, toasted (for topping)

Gather all your ingredients and let’s get started!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a round cake pan.

Mix Wet Ingredients

In a mixing bowl, cream together the softened butter and sugar. Add the eggs, vanilla extract, and coconut milk, mixing until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the cake bakes, mix the powdered sugar and coconut milk in a small bowl to create a smooth glaze.

Glaze the Cake

Once the cake is cool, drizzle the coconut glaze over the top and sprinkle with toasted shredded coconut.

Serve and Enjoy

Slice and serve your delicious Coconut Milk Cake to friends and family!

Let the cake cool completely before slicing for best results.

Storing Your Coconut Milk Cake

To keep your Coconut Milk Cake fresh and delicious, it is crucial to store it properly. If you have any leftovers, ensure they are stored in an airtight container at room temperature for up to three days. If you want to preserve its freshness for a longer period, you can refrigerate it. Just remember to bring it back to room temperature before serving for the best flavor and texture.

Freezing is also an excellent option if you want to prepare ahead of time. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be stored for up to three months, allowing you to enjoy this delectable treat whenever the craving strikes.

Variations and Tips

This recipe serves as a fantastic base for experimenting with different flavors. You might consider adding a bit of lime zest for a refreshing citrus twist or incorporating pineapple for an even more tropical vibe. Additionally, if you want a richer coconut flavor, try using coconut extract in addition to the coconut milk.

Feel free to get creative with your toppings too! Instead of shredded coconut, you could use chopped nuts or drizzle some chocolate sauce over the glaze for an extra decadent layer. Your Coconut Milk Cake can transform into a new treat every time you bake, keeping it exciting for your palate.

Questions About Recipes

→ Can I use sweetened coconut milk?

Yes, but it may increase the sweetness of the cake.

→ How should I store leftovers?

Keep any leftovers in an airtight container at room temperature for up to three days.