Moist Coconut Cake with Sweet Glaze

Moist Coconut Cake with Sweet Glaze

Introduction

Coconut cake is a tropical delight that combines the soft, buttery texture of a rich sponge with the sweet, nutty flavor of coconut. This version is topped with a luscious glaze that seeps into the cake, keeping it moist for days, and is finished with a generous coating of shredded coconut for added texture and flavor. Perfect for birthdays, afternoon tea, or any time you want to impress guests with a homemade dessert, this coconut cake is as beautiful as it is delicious.

Ingredients

For the Cake:

• 2 ½ cups (315g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• 1 cup (230g) unsalted butter, softened

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• 2 cups (400g) granulated sugar

• 4 large eggs, room temperature

• 1 cup (240ml) coconut milk, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, for extra flavor)

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For the Sweet Glaze:

• 2 cups (240g) powdered sugar, sifted

• 4–6 tbsp coconut milk (adjust for consistency)

• 1 tsp vanilla extract

For Decoration:

• 1 cup (80g) sweetened shredded coconut

Method

1. Prepare the Cake Batter

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

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• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

• In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).

• Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.

• Alternate adding the flour mixture and coconut milk, beginning and ending with the flour. Mix until just combined.

2. Bake the Cake

• Divide batter evenly between prepared pans.

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• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

• Let cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

3. Prepare the Sweet Glaze

• In a bowl, whisk together powdered sugar, coconut milk, and vanilla until smooth.

• Adjust the consistency with more milk if needed—the glaze should be pourable but thick enough to cling to the cake.

4. Assemble the Cake

• Place one cake layer on a serving plate and drizzle some glaze over the top.

• Place the second layer on top and pour the remaining glaze over the entire cake, letting it drip down the sides.

• Press shredded coconut gently onto the sides of the cake while the glaze is still wet, and sprinkle some on top for decoration.

Serving Suggestions

Serve this cake with a cup of hot tea or coffee for a comforting afternoon treat. It also pairs wonderfully with tropical fruits like pineapple or mango for a refreshing twist. The glaze keeps the cake moist, making it an excellent make-ahead dessert for parties or gatherings.

Conclusion

This moist coconut cake with sweet glaze is a celebration of flavor and texture—soft, tender crumb meets creamy glaze and fluffy coconut shreds. Whether for a casual get-together or a special occasion, it’s guaranteed to win hearts and bring a taste of the tropics to your table. Once you try it, you’ll want to bake it again and again.