There’s something special about a cake that brings sunshine into the room no matter the season. That’s exactly what this Coconut Cream Cake with Glaze does—it’s moist, tender, and full of rich coconut flavor that feels like a slice of paradise on your plate. Imagine serving this cake at a summer picnic, Easter brunch, or even as a show-stopping dessert for a holiday dinner. Its lightly sweet glaze dripping down the sides of a golden bundt cake makes it as beautiful as it is delicious.
My inspiration for this recipe came from a trip to the coast, where coconut desserts were abundant. From pies to candies, coconut seemed to be the star ingredient everywhere I went. When I returned home, I wanted to capture that tropical warmth in a simple yet elegant cake—and this recipe was born. It’s a true family favorite, one that’s perfect for both special occasions and everyday indulgence.
Why You’ll Love This Coconut Cream Cake
Before we dive into the recipe, let’s talk about what makes this cake so irresistible.
- Moist and Flavorful: Coconut milk in the batter ensures every bite is tender and rich.
- Easy Glaze: The coconut glaze is just three ingredients but adds a bakery-style finish.
- Versatile Dessert: It works beautifully for casual gatherings or as a centerpiece dessert.
- Beautiful Presentation: Baked in a bundt or tube pan, it comes out with a gorgeous shape that only needs a drizzle of glaze to shine.
- Make-Ahead Friendly: This cake tastes even better the next day as the flavors deepen.
Ingredients You’ll Need
To make this cake, you’ll use simple pantry staples with a tropical twist.
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened – Butter creates a rich base and tender crumb.
- 2 cups granulated sugar – Sweetens and balances the coconut flavors.
- 4 large eggs – Provide structure and help bind the batter.
- 2 teaspoons vanilla extract – Adds warmth and depth of flavor.
- 3 cups all-purpose flour – The foundation of the cake.
- 1 tablespoon baking powder – Ensures the cake rises beautifully.
- ½ teaspoon salt – Enhances all the flavors.
- 1 cup coconut milk – The secret to the moist texture.
- 1 cup sweetened shredded coconut – For extra coconut flavor and texture.
For the Glaze:
- 2 cups powdered sugar – Creates the silky base for the glaze.
- 3–4 tablespoons coconut milk – Makes the glaze pourable and enhances the coconut taste.
- ½ teaspoon vanilla extract – Complements the sweetness and rounds out the flavor.
Step-by-Step Instructions
Follow these simple steps to bake a cake that looks and tastes like it came straight out of a professional bakery.
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a bundt or tube pan. This step ensures your cake releases cleanly with its beautiful shape intact. - Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step incorporates air, which helps the cake bake with a tender texture. - Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a fragrant boost. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. - Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. This prevents overmixing and ensures a smooth batter. - Fold in the Coconut
Gently fold in the shredded coconut. This gives the cake bursts of chewy coconut texture throughout. - Bake to Perfection
Pour the batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely before glazing. - Prepare the Glaze
In a small bowl, whisk powdered sugar, coconut milk, and vanilla until smooth and pourable. If needed, add more coconut milk a teaspoon at a time. - Glaze the Cake
Drizzle the glaze generously over the cooled cake, allowing it to cascade down the sides. Let the glaze set before slicing.
Tips for Baking Success
Even though this recipe is straightforward, a few extra tips can help guarantee bakery-quality results:
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for smooth mixing.
- Don’t Overmix: Mix just until the ingredients are combined to avoid a dense cake.
- Check for Doneness Early: Start checking the cake around 50 minutes to prevent overbaking.
- Cool Completely Before Glazing: If the cake is warm, the glaze will melt instead of setting.
Serving Ideas
This Coconut Cream Cake with Glaze is versatile and can be served in many delicious ways:
- With Fresh Fruit: Pair it with pineapple chunks, mango slices, or fresh berries for a tropical platter.
- With Coffee or Tea: Perfect for an afternoon treat or elegant brunch.
- With Ice Cream: Add a scoop of vanilla or coconut ice cream for an indulgent dessert.
- To Celebrate: Dress it up with toasted coconut flakes sprinkled over the glaze for an extra touch.
Variations to Try
Want to put your own spin on this recipe? Here are some fun variations:
- Lemon-Coconut Cake: Add 2 tablespoons of lemon zest to the batter for a citrusy kick.
- Coconut-Pineapple Cake: Fold in ½ cup of crushed pineapple (well-drained) along with the shredded coconut.
- Chocolate-Coconut Cake: Add ½ cup cocoa powder to the dry ingredients for a decadent twist.
- Toasted Coconut Topping: Toast the shredded coconut in a skillet and sprinkle it on top of the glaze for extra crunch.
Storing and Freezing
- At Room Temperature: Store the cake in an airtight container for up to 3 days.
- In the Refrigerator: Keeps well for up to a week, though it’s best enjoyed fresh.
- In the Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! This cake tastes even better the next day as the coconut flavor deepens. Simply bake, glaze, and store covered until ready to serve.
2. Can I use unsweetened coconut instead of sweetened?
Yes, but the flavor will be slightly less sweet and the texture drier. If using unsweetened, consider adding 2 more tablespoons of sugar to the batter.
3. Can I substitute almond or oat milk for coconut milk?
You can, but coconut milk gives the cake its signature flavor and moist texture. If substituting, expect a slightly different result.
4. What’s the best pan to use?
A bundt pan works beautifully for presentation, but a tube pan or even two loaf pans will also work. Adjust the baking time as needed.
5. How do I prevent my glaze from being too runny?
Start with 3 tablespoons of coconut milk and add more only if needed. If it’s too thin, whisk in a bit more powdered sugar.
Why Coconut Desserts Never Go Out of Style
Coconut desserts are timeless, loved across cultures and cuisines. From classic Southern coconut cakes to tropical coconut macaroons, this ingredient has a way of transforming a dessert into something comforting yet exotic. Coconut’s unique flavor and texture bring warmth, sweetness, and a sense of indulgence that feels special no matter the occasion.
This Coconut Cream Cake with Glaze embodies everything we love about coconut desserts—fluffy, moist, and finished with a sweet glaze that ties it all together. Whether you’re baking for a family dinner, potluck, or festive gathering, this cake is sure to make memories.
Final Thoughts
If you’re looking for a dessert that’s easy to make yet impressive enough to serve to guests, this Coconut Cream Cake with Glaze checks all the boxes. It’s moist, flavorful, beautiful, and adaptable to your preferences. Plus, it’s the kind of cake that gets people asking for the recipe after just one bite.
So, gather your ingredients, preheat that oven, and bring a little taste of the tropics into your kitchen. With this recipe, every slice is a mini vacation.