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