I love cakes. I mean, I love baking in general, but cakes in particular, like my Yogurt Berry Cake, Vegan Bundt Cake, or Vegan Christmas Cake. Cakes bring people together, bring families around the table, celebrate occasions like birthdays, Thanksgiving, or Christmas. Cakes are not just recipes for me. They are glue for people you love. And making them has a deeper dimension than making any other recipe. This coconut cake is very special to me, because I loooove coconut. But, trust me on this, even if you don’t like coconut, you will still love it! Damien, who’s not big on coconut munched it, so I’m sure you too will!
Ingredients and Substitutions
Self-Rising Flour – Use a good quality self-rising flour. If unavailable, you can make your own by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder. Desiccated Coconut – Choose unsweetened desiccated coconut. Shredded coconut can be used for a different texture. Sugar – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a more caramel-like flavor. Canned Coconut Milk – I used full-fat canned coconut milk for best results. Light coconut milk can be used, but will result in a less rich cake. Melted Coconut Oil – cooled at room temperature, or any light flavor oil you love. For oil-free, use more canned coconut milk. Vanilla Extract: Use pure vanilla extract for the best flavor. Coconut extract can be used to enhance the coconut flavor further.
How to Make Easy Coconut Cake
Get my recipe card below for all the details! I’ve included here pictures of the key steps.
Expert Tips
Shake the can of coconut milk well before opening to ensure the fat and liquid are well combined. Don’t overmix the batter. Stir it just until the ingredients are incorporated to avoid a tough cake. For extra coconut flavor, toast a portion of the desiccated coconut before adding it to the batter. If the top of the cake browns too quickly, cover it loosely with aluminum foil during baking. Let the cake cool completely before frosting to prevent the frosting from melting. For a fancier look, press toasted coconut flakes onto the sides of the frosted cake. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To make cupcakes, divide the batter among 12 muffin cups and bake it for about 20-25 minutes.
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