Introduction
If you’re a fan of coconut desserts, this Coconut Cream Cake with Glaze is about to become your new favorite. Featuring a buttery, moist crumb and a sweet glaze that soaks into every bite, this cake delivers both comfort and indulgence. Whether you’re serving it for Sunday brunch, a potluck, or a festive family gathering, it’s the kind of cake that has everyone coming back for seconds. Coconut adds a natural sweetness and tropical flair that makes this recipe stand out from traditional cakes. The luscious glaze adds the perfect finishing touch, ensuring every slice is moist, tender, and irresistible.
My recipe story
This cake has roots in my family kitchen. Growing up, coconut was a staple in our pantry, used for both savory dishes and sweet treats. I remember my grandmother’s coconut desserts, from pies to puddings, but her coconut cake always stood out. Over time, I developed my own version, enhancing it with a buttery glaze that seeps into the cake for extra richness. I wanted a dessert that felt homemade yet elegant enough for celebrations. The result is a Coconut Cream Cake that’s both nostalgic and special—every bite reminds me of warm afternoons and family gatherings where coconut always had a starring role.
💡 Why You’ll Love This Recipe
- Moist and tender crumb with a rich coconut flavor in every bite.
- Sweet glaze ensures the cake stays soft and delicious for days.
- Simple ingredients you likely already have in your pantry.
- Perfect for entertaining, potlucks, or holiday celebrations.
- Easily adaptable with fun variations and substitutions.
Ingredient breakdown
The beauty of this Coconut Cream Cake is that it uses everyday baking ingredients elevated with coconut’s tropical charm. Butter provides richness and a tender crumb, while sugar balances the natural nuttiness of the coconut. Eggs contribute structure and moisture, ensuring the cake bakes up light yet substantial.
Coconut milk and shredded coconut are the stars of the show. Coconut milk enhances moisture and depth of flavor, while shredded coconut adds texture and a delightful chewiness. The glaze, made with powdered sugar and coconut milk, ties everything together, soaking into the cake for added sweetness and moisture. Vanilla extract rounds out the flavor profile, creating a dessert that feels indulgent yet balanced.
Equipment you’ll need
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- 9×13-inch baking pan or two 9-inch round cake pans
- Rubber spatula
- Cooling rack
- Whisk (for glaze)
Step-by-step directions
Step 1 – Cream the butter and sugar: In a large mixing bowl, beat together softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air into the batter, which helps give the cake its tender, delicate crumb. Take your time here and let the mixer run for about 3–4 minutes on medium speed.
Step 2 – Add the eggs and vanilla: Crack the eggs one at a time into the bowl, mixing well after each addition. This prevents the batter from curdling and ensures a smooth consistency. Stir in the vanilla extract to add warmth and depth of flavor, which enhances the sweetness of the coconut later on.
Step 3 – Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. This step ensures the leavening agent is evenly distributed throughout the flour, which helps the cake rise evenly. Keep the whisking gentle to avoid compacting the flour, which could result in a dense cake.
Step 4 – Mix wet and dry ingredients: Gradually add the dry mixture to the butter-sugar mixture, alternating with coconut milk. Start and end with the dry ingredients. This method prevents overmixing and helps the batter maintain its airy structure. Stir in shredded coconut for texture and extra coconut flavor.
Step 5 – Bake the cake: Preheat your oven to 350°F (175°C). Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 35–40 minutes if using a 9×13 pan or 25–30 minutes for round pans, until a toothpick inserted into the center comes out clean.
Step 6 – Prepare the glaze: While the cake bakes, whisk together powdered sugar, coconut milk, and a splash of vanilla until smooth. The glaze should be pourable but thick enough to coat the cake without running off completely. Adjust the consistency by adding more powdered sugar or coconut milk as needed.
Step 7 – Glaze the cake: Once the cake is out of the oven and slightly cooled (about 10 minutes), pour the glaze evenly over the warm cake. Allow the glaze to soak in as the cake cools completely on a wire rack. This step ensures a moist, flavorful dessert that’s ready to slice and serve.
Variations & substitutions
If you’d like to put your own twist on this Coconut Cream Cake, there are plenty of options. Swap coconut milk with almond milk for a lighter flavor or use buttermilk for tanginess. You can fold in crushed pineapple for a tropical pineapple-coconut version, or add a handful of toasted pecans or walnuts for crunch. For a richer glaze, replace coconut milk with heavy cream. If you’re feeling adventurous, drizzle melted white chocolate over the top for extra indulgence. Gluten-free flour blends can easily substitute for all-purpose flour, making this cake more accessible without sacrificing texture.
💡 Expert Tips & Troubleshooting
- Always use room-temperature butter and eggs for smoother batter and better texture.
- If the glaze is too runny, add more powdered sugar a tablespoon at a time until it thickens.
- Toasting the shredded coconut before adding it to the batter enhances the flavor.
- If your cake sinks in the middle, it may be underbaked—test with a toothpick before removing it from the oven.
- Store the cake covered to prevent it from drying out, as coconut milk-based cakes can lose moisture quickly if left uncovered.
Storage, freezing & make-ahead
This cake keeps wonderfully for up to 3 days when stored in an airtight container at room temperature. For longer storage, refrigerate it for up to 5 days, though be sure to bring it to room temperature before serving for the best flavor and texture. Coconut Cream Cake also freezes beautifully. Wrap cooled slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. To serve, thaw at room temperature and warm slightly in the microwave if desired. You can also make the cake a day ahead and glaze it the next day before serving—perfect for parties and events when you need to plan ahead.
Serving ideas & pairings
Coconut Cream Cake pairs beautifully with fresh fruit like pineapple, mango, or strawberries for a refreshing balance. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. For beverages, coffee and black tea highlight the cake’s sweetness, while a tropical cocktail like a piña colada enhances its island-inspired flavors. If serving for brunch, pair it with a light savory dish such as quiche or a fresh salad to round out the meal. This cake’s versatility makes it an excellent choice for any occasion, from casual gatherings to elegant celebrations.
FAQ
Can I use sweetened shredded coconut instead of unsweetened?
Yes, but keep in mind that it will make the cake sweeter. You may want to reduce the sugar slightly if using sweetened coconut.
Can I make this cake in advance?
Absolutely! The flavors deepen after a day, making it a great make-ahead dessert for events.
Can I double the recipe?
Yes, this recipe doubles easily. Just use a larger pan or bake in two separate pans and adjust baking times as needed.
Is this cake suitable for layering?
Definitely. Bake in two 9-inch pans and layer with coconut buttercream or whipped cream for a showstopping presentation.
Can I skip the glaze?
You can, but the glaze adds both moisture and sweetness, so the cake won’t be quite as rich without it.
Final thoughts
Coconut Cream Cake with Glaze is a timeless dessert that captures the essence of tropical indulgence. Its moist crumb, sweet glaze, and unmistakable coconut flavor make it a favorite for any occasion. Whether you enjoy it plain, with fruit, or dressed up with whipped cream, this cake is sure to impress. It’s simple enough for everyday baking yet elegant enough for special gatherings. Try it once, and you’ll understand why this recipe has a permanent spot in my dessert rotation. Share it with loved ones, and it just might become a family tradition in your home too.
Print
Coconut Cream Cake with Glaze
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender coconut cake topped with a sweet glaze that soaks into every bite. Perfect for gatherings, holidays, or weeknight treats.
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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2 ½ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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1 cup coconut milk
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1 teaspoon vanilla extract
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1 cup shredded coconut (unsweetened or sweetened)
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1 ½ cups powdered sugar (for glaze)
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3–4 tablespoons coconut milk (for glaze)
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½ teaspoon vanilla extract (for glaze)
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round pans.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each, then stir in vanilla extract.
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In another bowl, whisk flour, baking powder, and salt until combined.
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Gradually add dry mixture to wet ingredients, alternating with coconut milk, starting and ending with dry ingredients.
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Fold in shredded coconut, then pour batter into prepared pan(s).
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Bake 35–40 minutes (9×13) or 25–30 minutes (rounds), until a toothpick inserted comes out clean.
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While cake bakes, whisk powdered sugar, coconut milk, and vanilla until smooth to make glaze.
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Cool cake for 10 minutes, then pour glaze evenly over warm cake. Let glaze soak in as cake cools fully before serving.
Notes
This cake keeps well at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate or freeze slices. Serve with fresh fruit or a scoop of ice cream for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American