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