Creamy Coconut Cake
Shredded coconut goes both into the batter and on top of a sweet coconut-milk glaze that soaks into the warm cake, so every bite stays moist. It's an easy, crowd-pleasing cake that tastes even better the next day, once the glaze has fully settled in.
Ingredients
- 3 large eggs
- 1 cup (200g) sugar
- 1/2 cup (120ml) neutral oil
- 1 cup (240ml) whole milk
- 1 cup (85g) shredded coconut, plus extra for topping
- 2 1/2 cups (310g) all-purpose flour
- 1 tablespoon baking powder
- For the glaze: 1 cup (240ml) coconut milk + 1/2 cup (100g) sugar
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9x13-inch pan.
- Whisk the eggs, sugar, oil, and milk together until combined.
- Stir in the shredded coconut, then fold in the flour and baking powder.
- Pour into the pan and bake for 30-35 minutes, until golden and set.
- While still warm, poke holes across the top with a fork and pour the coconut milk mixed with sugar evenly over it.
- Sprinkle extra shredded coconut on top and let the cake absorb the glaze for at least 20 minutes before serving.
Tips
- Poking the holes while the cake is still warm helps the glaze soak in evenly instead of pooling on top.
- Toast the extra shredded coconut for the topping for a nuttier flavor and nicer color.
- This cake actually improves overnight in the fridge, once fully soaked.
Frequently Asked Questions
Can I use sweetened shredded coconut?
Yes, just reduce the sugar in the batter slightly to balance it out.
Does it need refrigeration?
Because of the coconut milk glaze, refrigerate after a day at room temperature.
