Soft, Light, and Fluffy Coconut Cake

A Delightfully Simple Dessert Bursting with Tropical Flavor

341 4 minutes read

A soft, light and fluffy coconut cake is a delightful dessert that’s all about simplicity and flavour. This cake captures the essence of coconut with a tender crumb that practically melts in your mouth. While many recipes rely on frosting for richness, this version allows the cake’s pure coconut flavour to shine, making it perfect for those who prefer a lighter treat.

Ideal as a tea-time snack or an elegant dessert, this coconut cake pairs beautifully with fresh fruit or a drizzle of syrup. Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan or two 9-inch round pans. Dust the pans lightly with flour or line them with parchment paper to prevent sticking.

Ensure all ingredients, such as butter, eggs, and coconut milk, are at room temperature. This ensures smoother mixing and a more even bake. In a large mixing bowl, use an electric mixer to beat 1 cup (225g) of unsalted butter and 1 ¾ cups (350g) of granulated sugar until the mixture is pale, light, and fluffy.

This process takes about 3-5 minutes and is essential for incorporating air into the batter. Add 4 large eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing. Mix in 1 teaspoon of vanilla extract and 1 teaspoon of coconut extract.

These extracts enhance the aroma and depth of the cake’s coconut flavour. In a separate bowl, sift together 2 ¾ cups (345g) of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In another bowl, whisk together 1 cup (240ml) of full-fat coconut milk and ¼ cup (60ml) of whole milk.

Gradually add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition to avoid overmixing. Gently fold in 1 cup (85g) of sweetened shredded coconut using a spatula.

This adds a lovely texture and amplifies the coconut flavour. Pour the batter into your prepared pan(s), spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles. Place the pan(s) in the preheated oven and bake for 30-35 minutes for a 9×13-inch pan, or 25-30 minutes for 9-inch round pans.

The cake is done when the top is golden brown, and a toothpick inserted in the centre comes out clean. Remove the pan(s) from the oven and allow the cake to cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.

Optional Additions;

Drizzle of Coconut Syrup: For an extra moist and flavorful cake, drizzle the top with a simple syrup made from ¼ cups (60 ml) coconut milk and 2 tablespoons (30g) sugar. Heat the mixture until the sugar dissolves, then brush it onto the warm cake.
Toasted Coconut Topping: Sprinkle toasted shredded coconut over the top of the cooled cake for added crunch and visual appeal.

Expert Tips for Success;

Room temperature ingredients: Ensuring your butter, eggs, and coconut milk are at room temperature helps the batter mix smoothly and results in a better texture.
Don’t overmix: Overmixing the batter can make the cake dense. Mix only until the ingredients are just combined.
Accurate baking time: Check the cake a few minutes before the recommended time. Ovens can vary, and you don’t want to overbake it.
Cool before slicing: Allow the cake to cool completely for clean, even slices and the best texture.

Customization Ideas and Variations;

Add citrus: Fold in the zest of a lime or lemon for a bright, zesty twist that complements the coconut flavour.
Nutty crunch: Add chopped macadamia nuts or almonds for extra texture.
Gluten-free option: Use a gluten-free all-purpose flour blend that’s suitable for baking.
Healthier version: Replace part of the sugar with coconut sugar for a deeper flavor or substitute half the butter with Greek yogurt for a lighter cake.

Serving Suggestions;

Pair with fruits: Serve slices with fresh berries, mango, or pineapple for a tropical flair.
Top with cream: Add a dollop of whipped cream or Greek yoghurt for a creamy contrast.
Tea or coffee: Enjoy the cake as a light dessert or snack alongside your favourite hot beverage.

Storage and Make-Ahead Tips;

Storage:
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it refrigerated for up to 5 days.
Freezing:
Wrap the cooled, unfrosted cake tightly in plastic wrap, followed by aluminium foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Make-Ahead:
The batter can be prepared a few hours in advance and stored in the refrigerator. Bring it to room temperature before baking.

This soft, light and Fluffy Coconut Cake is proof that simple desserts can be absolutely delightful. Its tender crumb and rich coconut flavour make it a treat worth savouring.

Whether you’re enjoying it as a standalone cake or pairing it with your favourite accompaniments, this recipe is sure to bring a smile to your face. So, get baking, and enjoy the tropical charm of this delicious cake!