Simple coconut cake to satisfy your late night sweet food craving.
The recipe takes about 1 hour, including prepping and baking time.
What is this cake and what is it not?
This coconut cake is an uncomplicated afternoon coffee time cake.
I make it when I crave cake at night or when I'm too lazy to bake something complicated.
This cake recipe makes a lovely dinner dessert and my neighbors love it as a gift too.
It turns out moist and fluffy, you just need to blend all ingredients together in this recipe.
This cake is NOT a birthday cake, a wedding cake or anything fancy.
You can turn it into something more special. More info in the FAQs further below.
The french yogurt cake is a similar cake recipe.
You will need the following ingredients (exact measurements in printable recipe below):
- All-purpose flour
- desiccated coconut
- whipping cream or liquid cream with high-fat content
- vanilla extract
How to make it?
You are going to squeel with happiness if you are longing for cake RIGHT NOW, because this cake is ready in 1 hour! (yay that's the fastest ever!)
Here are three simple steps to help you give an idea about the process.
I'm spelling out all details in the recipe card further below (which includes US and metric measurements).
Break eggs into mixing bowl and combine with sugar.
Stir in cream, coconut, vanilla and baking powder.
Stir flour, a batch at a time, to the batter to avoid formation of lumps.
Combine to a smooth cake batter.
Bake cake and sprinkle with powdered sugar when done.
We love this cake as is as an afternoon coffee time treat, dessert, or any time of the day sweet snack time treat.
Whipping cream, vanilla ice cream or vanilla custard sauce are great with this cake.
The cake can be left out for at least 5-6 days without it turning bad as long as it is kept in a cool and non-humid climate.
I recommend storing the cake in the fridge if you live in a humid, wet tropical climate.
To store the cake in the fridge, cut into slices and place it into Tupperware or similar containers.
You can make this cake 1 day in advance. I don't recommend making it 2-3 days in advance because the cake won't be that moist anymore.
Yes you can but it will turn out into a cake loaf. Use your favorite cream cheese filling and frosting from other recipes in this cake because I'm not an expert in cream cheese filling and frosting.
Please feel free to share your thoughts and ideas with us in the comment section further below!
So you love SPICES and HERBS?
GET 5 FREE SEASONING LESSONS
Type in your email address below.
Including free access to the
Seasoning Members only Club!
Simple Coconut Cake Recipe
For the Cake batter
- Powdered Sugar
- In a large mixing bowl, break whole eggs.
- Stir sugar into eggs and combine well.
- Add desiccated coconut, whipping cream, baking powder, and vanilla extract to the batter and combine.
- Pour some flour to the mixture and whisk in until combined. Add more flour in stages and combine each time until all the flour has been mixed into the cake batter.
- Preheat oven to 350° Fahrenheit/ 180° Celsius.
- Pour batter into your cake pan. No need to grease if it's a non-stick pan, if it's no,t grease with butter or oil.
- Bake cake at 350° Fahrenheit/ 180° Celsius for about 40 minutes OR until baked through. Test if the cake is done by poking with a toothpick into the cake. If it comes back clean, it's baked.
- Leave the cake to cool a bit. Place on a serving tray and sprinkle with powdered sugar.
- Serve up and enjoy!
- Use a 10 x 5 inch (25.4 x 12.7 cm) silicon loaf pan.
- Use whipping cream because it contains more fats. That required so that the cake remains moist as there is no butter or other oil in this recipe.
- Use baking powder and not baking soda. Baking powder is made of baking soda and cream of tartar and the latter helps in stabilizing the other ingredients (keeps a flavor and texture balance).
- You can use vanilla sugar too instead of vanilla extract.
- You may switch the sugar with brown sugar.