Description

This Coconut Milk Cake is a soft, moist, and velvety dessert infused with the delicate aroma of coconut milk. Each bite melts in your mouth with tropical flavor and balanced sweetness, making it perfect for birthdays, holidays, or cozy tea-time indulgence. Simple to make and endlessly customizable — it can easily be turned into a vegan, egg-free, or gluten-free version without losing its luscious texture and charm.

Ingredients

Scale

For the Cake Batter:

1 ½ cups (190g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs or vegan substitute
1 cup (240ml) full-fat coconut milk
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)

For the Frosting (Optional):

1 cup (240ml) chilled coconut cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Shredded coconut, for garnish

Vegan & Gluten-Free Substitutions:

Replace eggs with 2 tbsp flaxseed meal + 5 tbsp water.
Use coconut oil or vegan butter instead of butter.
Swap all-purpose flour with a 1:1 gluten-free baking blend.

Instructions

Preheat the oven: Set oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs and liquids: Add eggs one at a time (or flax mixture for vegan version), then mix in vanilla, coconut extract, and coconut milk until smooth.
Combine: Gradually add dry ingredients to wet mixture, stirring until just combined.
Bake: Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool and frost: Let cool in the pan for 10 minutes, then transfer to a rack. Once cooled, top with whipped coconut cream and shredded coconut.

Notes

Use full-fat coconut milk for a rich, moist texture.
Ensure all ingredients are at room temperature for even mixing.
Do not overmix once flour is added to keep the cake tender.
Let the cake cool completely before frosting to prevent melting.
Toast shredded coconut for a golden, aromatic garnish.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert, Cake, Tropical
Method: Baked
Cuisine: International

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 190mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: Coconut Milk Cake, Coconut Cake Without Eggs, Vegan Coconut Cake, Gluten Free Coconut Cake, Moist Coconut Cake, Coconut Milk Dessert, Tropical Cake Recipe