Ingredients
Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut milk
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
Coconut Glaze
- 1 cup powdered sugar
- 2–3 tbsp coconut milk
- ½ tsp vanilla extract
Topping
- 1½ cups sweetened shredded coconut, toasted
Instructions
1. Prepare the Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking dish or two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add coconut milk, melted butter, eggs, and vanilla extract.
- Mix until smooth and well combined.
- Pour the batter into the prepared pan.
2. Bake
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely.
3. Toast the Coconut
- Spread the shredded coconut on a baking sheet.
- Bake at 325°F (165°C) for 5–8 minutes, stirring once or twice, until golden brown.
- Let cool.
4. Make the Glaze
- Whisk together powdered sugar, coconut milk, and vanilla until smooth.
5. Assemble
- Drizzle the glaze over the cooled cake.
- Sprinkle generously with the toasted coconut.
6. Serve
- Slice and serve at room temperature.
Tips
- Use full-fat coconut milk for the richest flavor.
- Add a teaspoon of coconut extract for extra coconut intensity.
- Toast the coconut carefully, as it browns quickly.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Prep Time
15 minutes
Bake Time
35 minutes
Total Time
50 minutes
Servings
12 servings
Nutritional Information (Approximate per serving)
- Calories: 320–400 kcal
- Protein: 4–6 g
- Fat: 14–18 g
- Carbohydrates: 45–55 g
- Fiber: 1–2 g
- Sugar: 28–35 g
Conclusion
Toasted Coconut Milk Cake is a moist, tender dessert bursting with coconut flavor and finished with a sweet glaze and crunchy toasted coconut topping. It’s an easy cake that tastes like a tropical getaway in every bite.