This coconut cake recipe yields a deliciously moist and aromatic coconut filled cake. A simple lemon glaze topping makes this cake a perfect treat anytime of the day!
This coconut cake was my third attempt at making a coconut filled cake. It all started with me coming across shredded coconut during one of my baking supplies shopping trip.
That was the first time I actually came across shredded coconut. I live in Malaysia and we have coconuts in abundance here. In fact, they are so common here that we have so many delicacies that are made using coconut. Most of time, these local delicacies use the coconut milk. Other than the milk, we also use the white coconut flesh however, it is always available in a much finely grated form i.e the desiccated coconut. So in all my life, that was the first time I actually saw coconut flesh in a shredded form and was so excited that I bought it without actually knowing what I would do with it.
I have seen many cakes on the internet that use shredded coconut to decorate them and have always felt that they looked really good. So when I decided to buy the shredded coconut, it did cross my mind that a coconut cake would be a good idea to use the shredded coconut for.
I wanted to bake a coconut cake that has coconut flesh in it and not a cake that only uses the coconut milk and uses the coconut flesh to decorate them. I have seen many recipes for coconut cake that use the coconut milk and coconut extract to flavor the cake, but hardly any that actually add coconut flesh into the cake batter.
So, after 4 attempts, I finally managed to nail down the perfect coconut cake recipe with both the coconut milk and coconut flesh added to the batter. The results - a truly aromatic, coconut filled cake that lets one feel not just the taste of coconut but the actual coconut flesh too!
The cake was pretty easy to make. I baked mine in a loaf pan
and gave it a light drizzle of lemon glaze icing.
Here are a few notes about the coconut used in the recipe:
The making process is similar to most other butter cakes. It starts with the creaming of the butter, followed by the addition of castor sugar and beating both to the point they become light and fluffy. Because the proportion of sugar to butter in this recipe is almost double, to ease the creaming process, I add half of the coconut milk in the recipe to the butter and sugar mixture and beat them all until they become all fluffy. For the measurement given in the recipe below, this process should take about 2 minutes.
Next, the eggs go in, one at a time. Make sure they are well beaten after each addition.
And then the flour goes in, alternately with the remaining coconut milk. If your butter or eggs are not at room temperature, the batter tend to cuddle at this stage and that is fine.
Next, add the vanilla essence followed by the shredded coconut. Mix well.
Pour the batter into a prepared tin. Make sure it is greased and lined with parchment for easy release of the cake.
Bake the cake for about 35 to 40 minutes and do the skewer test to check if the cake is done. Remove from oven and let it rest in the tin for about 10 minutes before turning it out onto a wire rack to cool completely.
The cake can be served plain or drizzled with lemon glaze icing. Use a sharp knife to slice the cake.
Here is the full printable version of my coconut cake recipe.
Happy Baking :)
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