Description
If you’re looking for a dessert that’s simple, satisfying, and bursting with tropical flavor, this Best Coconut Cake Recipe from Scratch will instantly become a favorite in your kitchen.
Ingredients
Cake Batter:
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1½ cups (180g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (180ml) coconut milk (unsweetened)
- 1 cup (80g) unsweetened shredded coconut
Optional Syrup (for soaking):
- ½ cup (120ml) coconut milk
- 2 tbsp (25g) sugar
- 1 tsp vanilla extract
Ingredient Notes:
- Use full-fat coconut milk for the best texture and taste.
- Shredded coconut can be finely or coarsely grated depending on preference.
- You can substitute part of the flour with almond flour for a richer crumb.
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large bowl, cream the butter and sugar together until light and fluffy—about 3–4 minutes with an electric mixer. This step builds air into the batter for a soft texture.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, alternating with the coconut milk.
Using a spatula, gently fold in the shredded coconut until evenly distributed.
Pour the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
While the cake is still warm, gently heat the syrup ingredients in a saucepan until dissolved. Slowly spoon or brush the syrup over the top of the cake to add extra moisture and coconut flavor.
Notes
- Use room temperature ingredients for better mixing and even baking
- Don’t overmix the batter after adding flour—this can lead to a dense texture
- Check your oven temp with an oven thermometer to avoid under- or over-baking
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 8–10
- Calories: 280
- Sugar: 20g
- Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
Keywords: Best Coconut Cake Recipe from Scratch