Coconut Milk Cake
A light, tender, and easy coconut milk cake topped with a simple coconut frosting, perfect for weeknight baking or a delightful dessert.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Spoon and level for accurate measurement.
- 1 cup granulated sugar
- 1 cup coconut milk Full-fat canned coconut milk for best texture.
- 0.5 cups unsalted butter, softened Bring to room temperature.
- 3 large eggs Use room-temperature eggs for better emulsification.
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Frosting Ingredients
- 1 cup powdered sugar
- 0.25 cups unsweetened coconut flakes For topping, if desired.
- 2 tablespoons coconut milk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and lightly dust with flour or line the bottom with parchment for easy release.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, incorporating air for a tender crumb.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the coconut milk and vanilla extract until combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Frosting and Serving
- For the frosting, mix the powdered sugar, coconut milk, and coconut flakes until smooth.
- Spread the frosting over the cooled cake and sprinkle additional coconut flakes on top, if desired.
- Slice and serve the cake, enjoying your tropical delight.
Notes
For a lighter cake, you can use lower-fat coconut milk, but it may be less tender. Room temperature ingredients are key for the best texture.