Coconut Cream Cake with Glaze

There’s something magical about a cake that is both indulgent and comforting, with a touch of tropical flair. Coconut Cream Cake with Glaze is the kind of dessert that can transport you straight to a beachside paradise, even if you’re enjoying it on a cozy afternoon at home. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake has the perfect balance of light, fluffy texture and rich coconut flavor.

I first discovered this recipe while visiting a local bakery in a small coastal town. The moment I took my first bite of their coconut cream cake, I was hooked. It was so moist, flavorful, and topped with the perfect amount of glaze. Inspired, I set out to recreate the magic at home. After a few tweaks, I finally perfected a version of this cake that’s now become a family favorite. It’s the ultimate dessert for coconut lovers, and I can’t wait to share it with you!

Why You’ll Love Coconut Cream Cake

Before we dive into the recipe, let’s talk about why this cake is such a standout. Here’s what makes this Coconut Cream Cake with Glaze so irresistible:

• Moist and Flavorful: Thanks to the combination of coconut milk and shredded coconut, this cake is incredibly moist and packed with coconut flavor.
• Perfectly Sweet: The glaze is just sweet enough to complement the rich coconut without being overpowering.
• Light and Fluffy: The texture of the cake is light, airy, and soft, making every bite melt in your mouth.
• Versatile: Whether you’re serving it at a holiday gathering, a birthday celebration, or just as an afternoon treat, this cake is perfect for any occasion.
• Easy to Make: Despite its decadent appearance, this coconut cream cake is surprisingly easy to put together. With a few simple steps, you’ll have a show-stopping dessert on your hands.

Ingredients for Coconut Cream Cake with Glaze

Making a Coconut Cream Cake with Glaze requires just a handful of simple ingredients. Here’s what you’ll need to create this delightful dessert:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup coconut milk
• 1 cup sweetened shredded coconut

For the Glaze:

• 2 cups powdered sugar
• 3–4 tbsp coconut milk
• ½ tsp vanilla extract

These ingredients combine to create the ideal cake—moist and flavorful, with just the right amount of sweetness and texture. The coconut milk adds richness and depth of flavor, while the shredded coconut gives the cake its signature tropical flair.

Step-by-Step Instructions for Making Coconut Cream Cake with Glaze

Follow these easy steps to create a Coconut Cream Cake with Glaze that will wow your guests and leave everyone asking for the recipe. The process is simple but delivers a cake that tastes like a true indulgence.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or tube pan. Make sure to coat the pan thoroughly to ensure the cake comes out easily after baking. If you prefer, you can also line the bottom of the pan with parchment paper to make it even easier to remove the cake.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process helps to incorporate air into the batter, which will contribute to the cake’s light and airy texture. Use an electric mixer on medium speed for about 3-4 minutes, or until the mixture becomes pale and fluffy.

Step 3: Add the Eggs and Vanilla

Once the butter and sugar are creamed together, add the eggs one at a time, beating well after each addition. This allows the eggs to fully incorporate into the batter, ensuring a smooth texture. After all the eggs are added, stir in the vanilla extract. The vanilla will add a subtle warmth that enhances the coconut flavor.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. These dry ingredients will help provide structure to the cake while ensuring it rises properly during baking. Make sure the baking powder is evenly distributed throughout the flour to avoid any lumps.

Step 5: Alternate Adding Dry Ingredients and Coconut Milk

Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Start by adding about a third of the dry ingredients to the butter mixture, then add half of the coconut milk. Continue alternating, finishing with the dry ingredients. Mix just until combined after each addition. This alternating process helps the batter come together smoothly without overmixing, which could result in a dense cake.

Step 6: Fold in Shredded Coconut

Once the batter is smooth and fully combined, fold in the sweetened shredded coconut. The shredded coconut adds a delightful texture and chewiness to the cake. Make sure the coconut is evenly distributed throughout the batter.

Step 7: Pour the Batter into the Prepared Pan

Pour the batter into your prepared bundt or tube pan. Use a spatula to smooth the top of the batter and ensure it’s evenly distributed. This will help the cake bake evenly, with no uneven pockets of batter.

Step 8: Bake the Cake

Place the pan in the preheated oven and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary slightly depending on your oven and the size of the pan, so keep an eye on the cake during the last few minutes of baking. You want the top to be golden brown and the cake to spring back when lightly touched.

Step 9: Cool Completely

Once the cake is done, remove it from the oven and let it cool in the pan for about 10-15 minutes. Afterward, carefully remove the cake from the pan and place it on a wire rack to cool completely. It’s essential to let the cake cool fully before adding the glaze to prevent it from melting away.

Step 10: Make the Glaze

While the cake is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth and pourable. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily over the cake. If the glaze is too thick, add more coconut milk, one tablespoon at a time, until it reaches the desired consistency.

Step 11: Drizzle the Glaze Over the Cake

Once the cake has cooled completely, drizzle the glaze generously over the top. Let the glaze set for about 10-15 minutes before slicing. This allows the glaze to harden slightly, giving the cake a beautiful finish.

Step 12: Serve and Enjoy

Slice the cake and serve! This Coconut Cream Cake with Glaze is perfect on its own, or you can enjoy it with a cup of tea or coffee. The cake is moist, tender, and bursting with coconut flavor in every bite. You may even find yourself going back for a second (or third) slice!

Pro Tips for the Perfect Coconut Cream Cake

Here are a few expert tips to help you make this Coconut Cream Cake with Glaze as delicious as possible:

• Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. This ensures that they mix together more easily and results in a smoother batter.
• Don’t Overmix the Batter: Overmixing the batter can lead to a dense cake. Mix until just combined, and your cake will be light and fluffy.
• Alternate the Dry Ingredients and Coconut Milk Slowly: Adding the dry ingredients and coconut milk slowly helps ensure the batter comes together smoothly without overworking it.
• Check for Doneness: Every oven is different, so be sure to check the cake with a toothpick. If it comes out clean or with just a few crumbs, the cake is done.
• Chill the Glaze if Necessary: If the glaze is too runny, place it in the refrigerator for a few minutes to help it thicken up before drizzling.

How to Store Coconut Cream Cake with Glaze

If you have any leftovers (which is unlikely!), you can store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 1 week. Be sure to bring it to room temperature before serving to enjoy it at its best.

Variations and Add-ins for Coconut Cream Cake

While this cake is already perfect as is, there are a few ways you can customize it to suit your tastes:

• Coconut Extract: For a more intense coconut flavor, add 1-2 teaspoons of coconut extract to the batter alongside the vanilla extract.
• Add Nuts: If you like a bit of crunch, add chopped macadamia nuts or pecans to the batter. Just be sure to fold them in gently so they don’t sink to the bottom.
• Coconut Cream Cheese Frosting: If you’re not a fan of glaze, you could frost this cake with a coconut cream cheese frosting for a tangy contrast to the sweetness of the cake.

Conclusion: A Slice of Paradise in Every Bite

This Coconut Cream Cake with Glaze is a decadent treat that combines the best of tropical flavors

Coconut Cream Cake with Glaze

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• Author: ia
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x

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Description

There’s something magical about a cake that is both indulgent and comforting, with a touch of tropical flair. Coconut Cream Cake with Glaze is the kind of dessert that can transport you straight to a beachside paradise, even if you’re enjoying it on a cozy afternoon at home. Whether you’re celebrating a special occasion or just treating yourself to something sweet, this cake has the perfect balance of light, fluffy texture and rich coconut flavor.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup coconut milk
• 1 cup sweetened shredded coconut

For the Glaze:

• 2 cups powdered sugar
• 3–4 tbsp coconut milk
• ½ tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan or tube pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk. Mix until combined.
6. Fold in the shredded coconut.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
9. For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth and pourable.
10. Drizzle the glaze generously over the cooled cake. Let it set before slicing and serving.

Notes

• Use room temperature butter and eggs for a smoother batter.
• Don’t overmix the batter to ensure the cake remains light and fluffy.
• Check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, the cake is done.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

• Prep Time: 20 minutes
• Cook Time: 55-65 minutes