Easy Coconut Cake

Coconut cake with coconut icing - Lilie Bakery

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.
Coconut cake - Lilie Bakery

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. 

Soft coconut cake - Lilie Bakery

Other recipes to try

If you like coconut recipes, then I advise you to take a look at these other recipes from the blog:

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!

Coconut cake recipe - Lilie Bakery
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5 on 20 votes

Easy Coconut Cake

Destination getaway with this very moist coconut cake, accompanied by its creamy coconut mascarpone icing…
Prep time20 minutes
Cook time33 minutes
Total53 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 8

Ingredients:

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

Instructions:

Coconut cake

  • 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.

Notes:

This coconut cake can be kept (with frosting) in the refrigerator for up to 4-5 days, in an airtight bell to protect it from fridge odors.
Without icing, the coconut cake can be kept at room temperature for about 3 days in an airtight container. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
July 7, 2023
August 11, 2023

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12 comments

  1. Reply

    Eliane

    July 14, 2023

    5 stars
    I wasted no time Lilie and I just made this cake it is delicious everyone is delighted I will do it again. Thank you Lilie for all these good recipes, it's not the first time I've tried the chocolate banana cake lately, it's great too.

    • Reply

      Lilie bakery

      July 24, 2023

      Thank you Eliane! Glad you like this coconut cake, like the banana one! See you soon :)

  2. Reply

    Christopher

    August 18, 2023

    5 stars
    I was looking for a coconut cake that was out of the ordinary, I was served!
    Made this for my son's birthday, everyone loved it.
    The cake is moist and enhanced by the icing. I can only recommend!!!

    • Reply

      Lilie bakery

      August 19, 2023

      Thank you very much Christopher! It makes me really happy that you and your loved ones like it, see you soon :)

  3. Reply

    Jn

    December 5, 2023

    Can you use fresh shredded coconut, rather than dehydrated?

    • Reply

      Lilie bakery

      December 7, 2023

      Hello Johanne, very good question, I have never used or tasted freshly grated coconut! It must be really good! If it doesn't bring back too much moisture then yes you can use it I think. See you soon :)

  4. Reply

    Aude

    10th February 2024

    Hello, I wanted to make a raffaello style layer cake, would this cake be suitable as a biscuit accompanied by a white chocolate ganache?
    Thank you very much

    • Reply

      Lilie bakery

      11th February 2024

      Hello Aude, you should already try it in a family cake format (as I suggest) to find out if you like the texture. Then you will need to do volume calculations to adapt to a smaller mold (if you are making a 15cm layer cake for example). Otherwise I can suggest a raffaello layer cake recipe on my blog: https://liliebakery.fr/gateau-raffaello-layer-cake/
      Goodbye :)

  5. Reply

    Paola

    March 31, 2024

    5 stars
    Cake made today, very good dessert, soft and very fragrant. I'll do with the frosting next time. Recipe saved to my favorites

    • Reply

      Lilie bakery

      April 3th

      Thank you very much Paola! Glad you liked it! In fact, I recommend using the icing, it makes it even more delicious :) See you soon

  6. Reply

    Sarah W

    5th May 2024

    5 stars
    Very good recipe that is always unanimous! I even made it as a layer cake. In any case, there are never any mistakes with your recipes, they are always a success! Thank you ☺️

    • Reply

      Lilie bakery

      15th May 2024

      Thank you very much Sarah! As a layer cake it must be great too! That's very kind of you in any case, I hope you like the next recipes too :)

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