A dessert that makes us travel to the islands: the Coconut cake ! A gourmet and very moist coconut texture, topped with a creamy coconut-mascarpone frosting. Easy to prepare, with few materials, a recipe full of sweetness...
What you'll love with this coconut cake
- flavors : a dessert (cake + icing) that gives pride of place to coconut!
- texture : the cake is particularly moist thanks to the grated coconut in particular. The frosting is very creamy, just the way we like it.
- difficulty level : very simple ! It's a quick recipe, and you can prepare the frosting while the cake is baking, so you don't waste time. For cooking, you need a 20cm round pan.
The choice of ingredients
- shredded coconut : it brings softness to the coconut cake but also its coconut taste! I take finely grated coconut (the one you usually find in stores).
- coconut milk : it is used in cake batter to provide softness and a delicate coconut taste. You have to choose the coconut milk in a mini briquette that you find in the world cuisine section of the supermarket (Kara brand for example).
- coconut cream : it brings creaminess to the icing and also a beautiful coconut flavor! Not to be confused with coconut milk which is much thinner. I also take it in a briquette from the world cuisine section of the supermarket (Kara brand).
How to make a coconut cake?
- We whip eggs and sugar
- We add coconut milk, cream, melted butter, vanilla
- We incorporate shredded coconut
- Apart, we sift dry ingredients
- Then add them to the batter
- We bake, and we prepare icing
- We whip together mascarpone, coconut cream and icing sugar
- Place the icing on cooled coconut cake
NB: the quantities of ingredients and the detailed recipe are given to you at the bottom of this page.
My advice for a successful coconut cake
- put your eggs and cream at room temperature before starting to prepare the coconut cake: the temperature of the ingredients has an influence on the final texture.
- do not mix more than necessary once the flour has been added : the more a dough is beaten, the denser the cake will be…
- wait for the cake to cool completely before pouring the icing on it, otherwise the icing will melt, it would be a shame.
How to store your coconut cake?
Once the icing is applied, this coconut cake can be kept in the refrigerator for up to 4-5 days, under hermetic bell ideally to protect it from the smells of the fridge. To taste it, I advise you to take out of the refrigerator 10 minutes before so that it finds the maximum of flavors.
Know that without icing, the coconut cake can be kept at room temperature about 3 days in an airtight container.
Other recipes to try
If you like coconut recipes, then I advise you to take a look at these other recipes from the blog:
- Flan Coco Antilleans
- Chocolate chip coconut muffins
- Chocolate chip coconut oil cookies (without butter)
- Chocolate Coconut Rocks
- Coconut red berry mascarpone tart
- Chocolate coconut cheesecake
If you make this coconut cake, feel free to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!
Easy Coconut Cake
- 3 eggs at room temperature
- 130 g granulated sugar
- 0,5 tsp natural vanilla extract
- 55 g warm melted sweet butter or sunflower oil
- 135 g coconut milk in can
- 135 g heavy whipping cream 30% at room temperature
- 130 g shredded coconut
- 95 g all-purpose flour
- 1 pinch of salt
- 2 tsp baking powder
Coconut mascarpone glaze
- 130 g mascarpone cold
- 100 g coconut cream in can, cold
- 2 tbsp icing sugar
- 1 tbsp shredded coconut
- Preheat the oven to 180° traditional heat. Butter a round pan 20cm in diameter. Line the bottom of the mold with baking paper.
- Whisk the eggs and sugar until the mixture is a little foamy. Add the coconut milk, liquid cream, warm melted butter and vanilla then mix. Stir in grated coconut.
- Separately, mix the flour, salt, baking powder. Incorporate into the batter in two batches. Do not overmix, just enough so that you no longer see any flour.
- Pour into the mold and bake for about 30-33 minutes (it varies from oven to oven). Test for doneness by inserting a wooden pick: it should come out dry or with a few crumbs.
- Take out of the oven, let cool in the mold then unmold on a wire rack until completely cooled.
Coconut mascarpone glaze
- Whisk together the mascarpone, coconut cream and icing sugar until you get a creamy glaze.
- Using a spatula or tablespoon, spread the frosting over the cooled cake. Sprinkle with grated coconut.
- Enjoy quickly or place in the refrigerator until tasting (because of the icing). If you make the coconut cake without the frosting, you don't need to put it in the fridge.