Easy Coconut Cake

A dessert that makes us travel to the islands: the Coconut cake ! A delicious and very soft coconut texture, garnished with a creamy coconut-mascarpone icing. Easy to prepare, with little equipment, 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! This is a recipe that is prepared quickly, and you can prepare the icing while the cake is baking, so there is no time wasted. For baking, you will 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 flavor. You should choose coconut milk in mini cartons that can be found in the world cuisine section of the supermarket (Kara brand for example).
• coconut cream : it brings smoothness to the icing and also a nice coconut flavor! Not to be confused with coconut milk which is much less thick. I also buy it in cartons in 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 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 until the cake is completely cooled before frosting 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 regains the maximum 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, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cakes!

Easy Coconut Cake

5 on 21 votes

Destination escape with this very moist coconut cake, accompanied by its creamy coconut mascarpone icing...

Amount : 8

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Prepare in advance 20 minutes min

Cook time 33 minutes min

Total 53 minutes min

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• KitchenAid Cordless Electric Mixer
• KitchenAid artisan pastry robot 4,8L
• Round pan 20cm

Ingredients 

Coconut cake

• 3 eggs at room temperature
• 130 g granulated sugar
• 0,5 cc natural vanilla extract
• 55 g warm melted sweet butter or sunflower oil
• 135 g coconut milk in briquettes
• 135 g heavy whipping cream 30% at room temperature
• 130 g shredded coconut
• 95 g all-purpose flour
• 1 pinch of salt
• 2 cc baking powder

Coconut mascarpone glaze

• 130 g mascarpone cold
• 100 g coconut cream briquette, cold
• 2 cs icing sugar
• 1 cs shredded coconut

Prepare in advance 

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 odours.

Without icing, the coconut cake can be kept at room temperature for about 3 days in an airtight container. 

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Keywords: cake

Recipe : Dessert, Snack