Description
This easy coconut cake is a moist and flavorful dessert that combines the rich taste of coconut with a tender crumb. Made with self-rising flour, desiccated coconut, coconut oil, and full-fat coconut milk, this cake is perfect for coconut lovers and can be enjoyed plain or with a delicious dairy-free frosting.
Ingredients
Scale
Cake Ingredients
- 2 cups Self-Rising Flour
- 1 cup Desiccated Coconut
- 1 cup Unrefined Cane Sugar
- 1 2/3 cups Full-fat Canned Coconut Milk
- 7 tablespoons Melted Coconut Oil (cooled, or more full fat coconut milk for oil-free)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the Oven: Preheat your oven to 350 °F (180 °C). Line a 9-inch round or square baking pan with parchment paper, then lightly oil the parchment paper with cooking oil to prevent sticking. Set the pan aside.
- Combine Dry Ingredients: In a large mixing bowl, add the self-rising flour, desiccated coconut, and unrefined cane sugar. Whisk these ingredients together until well combined to ensure even distribution of each component in the batter.
- Add Liquid Ingredients: Fold in the melted coconut oil, full-fat canned coconut milk, and vanilla extract to the dry ingredients. Whisk gently until the mixture forms a smooth, consistent batter without lumps.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, smoothing the top with a spatula if needed. This will help the cake bake evenly and have an attractive finish.
- Bake the Cake: Place the pan in the center rack of your preheated oven. Bake the cake for 30 to 35 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes to settle. Then transfer it to a cooling rack and allow it to cool completely for about 2 hours before slicing to ensure the best texture.
- Serve or Frost: Serve the cake plain or frost it with your favorite coconut frosting or a dairy-free vanilla frosting for extra flavor. Optionally, sprinkle coconut flakes on top of the cake before serving for added texture and a decorative touch.
Notes
- Use self-rising flour for the cake to help it rise without additional baking powder or baking soda.
- Unrefined cane sugar is recommended for natural sweetness and a subtle molasses flavor.
- Melted coconut oil can be substituted with additional full-fat coconut milk to make the cake oil-free.
- Cool cake completely before frosting to avoid melting the frosting.
- Storing the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days is recommended.
- To keep the cake vegan, ensure frosting used is dairy-free if frosted.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut cake, easy cake recipe, dairy-free cake, coconut oil cake, baked coconut dessert, simple dessert
