Creamy coconut cake
Creamy coconut cake features rich coconut flavours and a moist crumb, finished with a sweet coconut glaze. Ideal for special occasions or a delicious treat.
Cook time 60 min
Prep time 10 min
Ingredients:
1/2 cup butter1/3 cup sugar
1.50 cups coconut milk
3 eggs
1/2 cup self-raising flour
1/3 cup dried coconut meat
2 cups coconut milk
1 cup powdered sugar
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.
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!
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!
Creamy coconut cake FAQ:
Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges may start to pull away slightly from the pan.
You can use almond milk or whole milk as alternatives to coconut milk. However, this will alter the flavor and richness of the cake.
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze for up to 3 months.
Yes, you can substitute all-purpose flour, but you'll need to add baking powder (approximately 1 teaspoon per cup of flour) to achieve the same rise.
Cooking 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.
Nutrition Facts
8 ServingsCalories 530kcal
Protein 6g
Carbohydrates 44g
Fiber 3.11g
Sugar 33g
Fat 40g
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