Creamy coconut cake
Indulge in the tropical delight of this Creamy Coconut Cake! Made with rich coconut milk, buttery goodness, and a touch of sweet powdered sugar, this easy-to-follow recipe creates a moist and flavorful treat that's perfect for any occasion. Enjoy the perfect balance of sweetness and coconut richness in every bite!
- 08 Mar 2025
- Cook time 60 min
- Prep time 10 min
- 8 Servings
- 8 Ingredients
Creamy Coconut Cake is a delicious tropical treat that combines the rich flavors of coconut and a moist, tender crumb. Perfect for special occasions or a sweet weekend indulgence, this cake is sure to impress friends and family with its delightful texture and taste.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually pour in the coconut milk, stirring until well combined.
- Add the self-raising flour and dried coconut meat. Mix until you have a smooth batter, but do not overmix.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a medium saucepan, combine the 2 cups of coconut milk and 1 cup of powdered sugar.
- Heat over medium heat, stirring constantly until the mixture thickens slightly (this should take about 5-7 minutes).
- Remove from heat and let the glaze cool to room temperature.
- Once the cake has cooled completely, place it on a serving plate.
- Pour the coconut glaze over the cake, allowing it to drip down the sides.
- Optionally, you can sprinkle some extra dried coconut meat on top for garnish.
- Let the glaze set for about 10-15 minutes before slicing.
- Serve your creamy coconut cake with a hot cup of tea or coffee and enjoy!
Tips:
- Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start mixing the batter. This ensures even mixing and a smoother batter, resulting in a finer cake texture.
- Avoid overmixing: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a tough cake.
- Use quality coconut milk: For the best flavor, use high-quality coconut milk. It makes a significant difference in the richness and coconut flavor of the cake.
- Garnishing: Consider toasting some coconut flakes and sprinkling them on top of the cake for added texture and a beautiful presentation.
Enjoy your homemade Creamy Coconut Cake with a cup of tea or coffee, or serve it as a delightful dessert at your next gathering. The combination of coconut milk, butter, and dried coconut meat creates a wonderfully moist and flavorful cake that will surely become a favorite. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 530kcal | 27% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 13% |
| Fiber 3.11g | 8% |
| Sugar 33g | 34% |
| Fat | |
| Fat 40g | 46% |
| Saturated 30g | 99% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 80mg | 14% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.08mg | 7% |
| Vitamin B3 0.96mg | 6% |
| Vitamin B6 0.05mg | 3% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 2.82mg | 3% |
| Vitamin E 0.35mg | 2% |
| Vitamin K 1.15ug | 1% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.31mg | 34% |
| Iron, Fe 2.19mg | 20% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 330mg | 10% |
| Selenium, Se 16ug | 27% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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