Recipes Using Coconut Milk Cake

Every dish that I make (and that subsequently appears on this here blog) is tried and tested by my toughest critic and ally: my husband, Brian. He is very, very honest in his reviews, which is a good thing but he isn’t necessarily eloquent in his replies. It usually comes down to:

, I didn’t even have time to ask Brian what he thought because he seriously took one bite, looked at me and said, “Wow, this is

, he went on to say, “Best.Dessert.Ever.” And followed-up with a resounding, “I could eat this every day for the rest of my life.”

Coconut Velvet Cake

The cake is soaked in a coconut cream milk mixture that transforms this ordinary yellow cake into something positively decadent. Before you get worried about the soggy factor – listen up. I hate soggy foods. Oh, I loathe them.

I must implore you to serve the cake with sliced bananas – the simple flavor of the bananas compliments the sweet cake in a way no other fruit could do.

Cream of Coconut: the recipe calls for Cream of Coconut. This is different than canned coconut milk. I found Cream of Coconut easily in the Asian foods aisle at a large grocery store (but couldn’t find it at some smaller stores nor at Walmart) near the other cans of coconut milk. Several commenters have indicated it is a pretty easy find if you look in the alcoholic drinks/mixes section.

The Best Coconut Cake Recipe

Serving: 1 Serving , Calories: 387 kcal , Carbohydrates: 56 g , Protein: 4 g , Fat: 17 g , Saturated Fat: 13 g , Cholesterol: 28 mg , Sodium: 297 mg , Fiber: 3 g , Sugar: 38 g

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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. To ensure success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Easy Coconut Loaf Cake

At the request of many readers, let me introduce you to the best coconut cake I’ve ever had. Homemade with love for coconut lovers everywhere, this cake exceeds my expectations. Complete with silky coconut cream cheese buttercream, she’s absolutely perfect and juxtaposes bold flavor with a light crumb.

I endlessly tested this cake recipe. In fact, I’m pretty sure my head turned into an actual coconut during the process. Is there shredded coconut caked into the crevices of my kitchen floor and backsplash? Yes.

This recipe sets the bar for homemade cakes everywhere. It’s simply exquisite and is sure to be one of your favorite spring dessert recipes and Easter brunch recipes. Talk about a show stopper!

Lemon Curd And Coconut Milk Cake Recipe

I adapted this recipe from my favorite white cake. Its pristine crumb, fluffy texture, and stick-to-your-fork moisture guarantee cake success. In fact, I have the recipe memorized and even used it as the base of pistachio cake, cookies & cream cake, espresso cake, burnt sugar caramel cake, and strawberry cake. The recipe is cake gold and I knew it would be the perfect starting point for a fluffy and moist coconut cake.

Your coconut cake journey begins with two mixing bowls. Dry ingredients in one and wet ingredients in another (see full recipe instructions below). Combine the two in your mixer, along with coconut milk and sweetened shredded/flaked coconut. That’s it! Your coconut cake batter is ready to bake.

Creamed butter and sugar provide a solid base for this cake recipe. Use room temperature butter, and remember that room temperature is cooler than you think.

Coconut Pound Loaf Cake. Light, Soft, And Oh So Delicious!

Another tip: Use all room temperature ingredients, including the eggs and sour cream. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together.

Cake is literally nothing without its ingredients and these power players are the difference between dense dry cake and light moist cake.

Let’s combine the two, then add coconut milk and coconut extract. It’s even creamier and silkier than the coconut frosting on these coconut chocolate Easter cupcakes so that glides onto the cake seamlessly. (Which is a happy bonus because decorating a layer cake can be quite the task. See more below.)

Coconut Lovers' Cake

If you prefer a non-cream cheese option, use my vanilla buttercream instead—use canned coconut milk instead of milk and add 1/2 teaspoon coconut extract.

You can watch me decorate this coconut cake in the video tutorial above. Don’t stress; if you take your time and make sure the cake layers are totally straight, you’re all set.

Skip the drama and make a coconut sheet cake instead! Sheet cakes are easier to frost because they’re only one layer. See my recipe note about different size coconut cakes.

Moist Coconut Cake

Let’s give my assistant, Stephanie, a round of applause. This was her first time making “3D” buttercream roses and look how beautifully they turned out! She made the buttercream roses at my house and I froze them until it was time to decorate the coconut cake. She followed this video tutorial. Keep in mind that the cream cheese buttercream WILL NOT work for the intricate buttercream roses. Instead, use my vanilla buttercream and add 1 extra cup of confectioners’ sugar. You need very stiff buttercream for these roses. You also need small squares of parchment paper and:

Loosely cover the roses, then freeze or refrigerate them until ready to decorate, up to 1 week. No need to thaw prior to decorating the cake. Peel off parchment square and place the buttercream rose on the cake. If you’re traveling with the cake, I recommend securing the roses with a tiny dollop of cream cheese buttercream underneath.

This perfect coconut cake sets the bar for homemade cakes everywhere. It’s supremely moist with a soft fluffy crumb and intense coconut flavor. For success, follow this recipe carefully including using cake flour, egg whites, sour cream, and canned coconut milk.

Best Coconut Layer Cake Recipe

Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onBibingka is a sweet coconutmilk cake that is naturally gluten free. This fluffy Filipino cake uses rice flour to give it a unique texture and delicious flavor!

Bibingka is a cake that is sold by street vendors in the Philippines during Christmas time. It is a simple mix-and-pour batter that is made primarily of rice flour and coconut milk.

The cake is topped with shredded cheese and salted eggs, giving ita very unique sweet and salty combo. (But don’t let the saltiness turn you off from this cake, because it’s not overpowering. It is actually just enough to be quite enjoyable!)

Vegan Tres Leches Cake

Traditionally, bibingka is cooked in terra cotta pots that have been lined with banana leaves. The pots then have coals arranged around them, on the top and bottom, for even cooking. This method of cooking gives the cakes a bit of a characteristic char around the edges.

Since we’re cooking our cake in a conventional oven, it does lack the traditional charring. (Although you could mimic the char by turning on your broiler for a bit just as the cake is finishing up baking.)

Instead of using terra cotta, we cooked our cake in cast iron. We did happen to have some banana leaves in our freezer from when we made Kalua Pork over the summer, so we got one out to line our skillet. If you don’t have banana leaves, or can’t get them online or at your local Latin or Asian grocery store, then don’t worry. While the banana leaves do give a bit of an earthy, tea-like scent and flavor to this cake, the effect is subtle. The cake will be just as tasty if you just cook it in your cast iron pan. (Or even in a 9 inch cake pan for that matter!)

Easy Coconut Cake Recipe

If you’ve been around Curious Cuisiniere much, you know thatwe don’t do much gluten free baking, so were a bit skeptical to make a cake with only rice flour, but the starches in the rice do something magical for the structure and texture of this cake, leaving you with a super fluffy cake with a very unique, slightly starchy texture.

Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.

Hi Mira. Mochiko is a glutinous sweet rice flour. This is made from a different type of rice than rice flour. They are not interchangeable, so we do not recommend using Mochiko in place of the rice flour in this

Pina Colada Cake (pineapple Coconut Cake)