Coconut Cake (VIDEO)

5 from 1 vote

Are you ready to learn how to bake the perfect coconut cake? No matter your baking skill level, this recipe will show you what you need to create a deliciously moist and flavorful coconut cake that your whole family will love.

Prep Time15

Cook Time55

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: best coconut cake recipe, easy coconut cake, easy coconut cake recipe, healthy coconut cake, homemade coconut cake, moist caske recipe

Servings: slices

Calories: 75kcal

Equipment

Ingredients

Dry ingredients

2½ g plain flour
½ g cane sugar
1 tsp baking powder
1 tsp nutmeg
1 tsp bicarbonate of soda
1 tsp milled linseeds (each)

Wet ingredients for blending

½ coconut flesh (roughly chopped)
½ coconut water (or water)
¼ g coconut oil (melted)
3 eggs (medium-sized)
1 tsp vanilla extract
10 tbsp evaporated milk (or fresh milk)

Garnish

¼ coconut flesh (roughly chopped) for mix-in
¼ coconut flesh (roughly chopped) for topping

US Customary - Metric

Instructions

Prepare the coconut mixture

Crack the coconut open with a hammer or against a surface. Pour the coconut water into a bowl and set aside.
Chop the coconut into pieces with a knife.
Combine the coconut meat, coconut water, evaporated milk, vanilla extract, eggs, and coconut oil in a blender.

Make the batter

In a bowl, mix the plain flour, cane sugar, baking powder, nutmeg, bicarbonate of soda, and milled linseed.
Add the wet coconut mixture. Mix them with a whisk. Add a ¼ of the chopped fresh coconuts.

Bake the cake

Pour the batter into a lined cake tin. Sprinkle with a ¼ chopped fresh coconut.
Bake it in a preheated oven at 160C for 50 to 55 minutes.
Remove the lid after 30 minutes in the oven.
Insert a cake tester to check for doneness. Remove it from the pan, slice, and serve!

Video

Notes

Buy fresh coconuts for the best-tasting cake.
Make the wet mixture with a food processor or grater.
You can bake the cake in the oven, air fryer, or pot!

Nutrition