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Easy Irresistible Sticky Coconut Cake Recipe Perfect for Beginners

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A moist and tender coconut cake with a sticky coconut glaze that is quick and easy to make, perfect for beginners and any occasion.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (240ml) coconut milk (full-fat)
  • 1 cup (80g) sweetened shredded coconut (reserve 1/4 cup for topping)
  • For the Sticky Coconut Glaze:
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (60ml) coconut milk
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan with butter and lightly dust with flour or line it with parchment paper for easy release.
  2. Cream the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture in three additions, alternating with coconut milk, beginning and ending with the flour. Mix gently until just combined.
  6. Fold in shredded coconut gently with a spatula.
  7. Pour batter into the prepared pan and smooth the top.
  8. Bake for 35-40 minutes, checking doneness with a toothpick; it should come out with a few moist crumbs but no raw batter.
  9. While the cake bakes, prepare the sticky coconut glaze by combining brown sugar, coconut milk, butter, vanilla, and salt in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly until sugar dissolves and mixture thickens slightly, about 3-4 minutes. Remove from heat.
  10. Once the cake is out of the oven, poke holes all over the surface with a toothpick or skewer and pour the glaze evenly over it.
  11. Sprinkle reserved shredded coconut on top, toasting it lightly in a dry pan if desired.
  12. Let the cake cool in the pan for at least 15 minutes before slicing.

Notes

Do not overmix the batter to avoid a dense cake. Use room temperature eggs for better emulsification. Glaze the cake while still warm for best sticky texture. Toast shredded coconut flakes separately for extra crunch and flavor. Fresh baking powder ensures proper rise. For gluten-free, substitute flour with almond or gluten-free baking mix and adjust coconut milk as needed. Vegan adaptations include using flax eggs and coconut oil.

Nutrition

Keywords: coconut cake, sticky coconut cake, easy coconut cake, beginner cake recipe, tropical dessert, coconut glaze, moist cake

Find it online: https://emacrave.com/easy-irresistible-sticky-coconut-cake-recipe-perfect-for-beginners/