This Coconut Milk Cake is the ultimate comfort dessert—silky, soft, and delicately infused with tropical flavors. It’s a no-fuss treat that combines the creaminess of coconut milk with the richness of eggs and oil, resulting in a moist, custard-like base with a light crumb. The cake is baked in a glass dish and topped with a generous layer of shredded coconut, which adds texture and a subtle crunch. Served chilled, it makes an incredibly refreshing treat that feels like a tropical vacation in every bite. It’s especially perfect for warm weather, afternoon teas, or when you crave something creamy yet light. The beauty of this cake lies in its simplicity: minimal ingredients, easy mixing, and maximum flavor.
🧺 INGREDIENTS:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup coconut milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup shredded coconut (for topping)
📝 INSTRUCTIONS:
- Preheat the Oven Set your oven to 350°F (175°C). Grease a medium-sized rectangular glass baking dish with butter or non-stick spray.
- Mix the Dry Ingredients In a large bowl, whisk together flour, sugar, baking powder, and salt. This ensures even distribution and helps the cake rise evenly.
- Prepare the Wet Mixture In a separate bowl, beat the eggs. Then add coconut milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and cohesive.
- Combine Wet and Dry Slowly pour the wet ingredients into the dry, stirring continuously to avoid lumps. The batter should be smooth and pourable, with a creamy consistency.
- Pour and Level Transfer the batter into the prepared dish and level it with a spatula. Tap the dish gently to remove any air bubbles.
- Bake the Cake Bake for about 25–30 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden, and the edges just starting to pull away.
- Cool Slightly Once baked, let the cake rest for 10–15 minutes. This pause allows the texture to set before adding the topping.
- Top with Coconut Generously sprinkle the shredded coconut all over the top. You can lightly press it in with a spoon or hand so it adheres nicely.
- Chill and Set For best results, refrigerate the cake for at least an hour. This step not only enhances the flavor but also gives it that creamy, chilled texture that’s so satisfying.
- Serve and Enjoy Cut into squares and serve cold. Each bite delivers a velvety mouthfeel balanced with the gentle chew of shredded coconut.
🍴 Additional Tips:
- Want extra indulgence? Drizzle a little sweetened condensed milk over the top before adding the shredded coconut.
- To make it dairy-free, use plant-based oil and ensure your coconut milk is not mixed with dairy cream.
- It pairs beautifully with tropical fruits like mango or pineapple for a summer dessert platter.