Moist Coconut Cake
A tender, cloud-like cake infused with rich coconut flavor and finished with a silky, sweet glaze.
Ingredients
- •1 1/2 cups all-purpose flour (190g)
- •1 cup granulated sugar (200g)
- •1 1/2 teaspoons baking powder
- •1/4 teaspoon salt
- •1/2 cup unsalted butter, softened (115g)
- •2 large eggs, room temperature
- •1/2 cup full-fat canned coconut milk (120ml)
- •1 teaspoon vanilla extract
- •1/2 teaspoon coconut extract
- •1/2 cup sweetened shredded coconut (40g)
- •1/2 cup powdered sugar for glaze (60g)
- •2 tablespoons coconut milk for glaze (30ml)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
- 3
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- 4
Beat in the eggs one at a time, followed by the vanilla and coconut extracts.
- 5
Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup of coconut milk, mixing until just combined.
- 6
Fold in the shredded coconut gently with a spatula.
- 7
Pour the batter into the prepared pan and smooth the top.
- 8
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- 10
Whisk the powdered sugar and 2 tablespoons of coconut milk together to create a thin glaze, then drizzle over the cooled cake.
💡 Chef tips
- For an extra depth of flavor, toast the shredded coconut in a dry pan over medium heat for 2-3 minutes before folding it into the batter.
- Store the cake in an airtight container at room temperature for up to 3 days to maintain its moisture.
- If you prefer a dairy-free version, substitute the butter with an equal amount of high-quality coconut oil.
✅ How it should turn out
The finished cake should have a golden-brown crust, a light and airy crumb that melts in your mouth, and a fragrant, tropical aroma of toasted coconut.