Coconut Cake – Fit Foodie finds

The most amazing coconut cake this is so fluffy, sweet and absolutely delicious. It is topped with a delicious coconut glaze and toasted coconut pieces.

Piece of coconut cake on the plate.

Incredible coconut cake

Let this coconut cake be the next cake you serve at a family gathering or holiday. It’s fluffy, perfectly sweet, spongy, and so coconut-y!

We have baked many breads and cakes in our time and this has to be my new favorite. Linley, our head recipe developer, tested this over and over to really perfect the coconut flavor and texture of this coconut cake.

What I love most about it is the spongy texture and perfectly sweet frosting. Together they make the ultimate loaf cake.

Why you will love it!

Perfectly coconut-y

super humid

Bread and cake in one

Cake batter in the loaf pan.

All coconut products

The amazing thing about this coconut cake is that the coconut flavor is not spared. We used coconut wherever we could – in the milk, in the fat, etc. Here’s what’s included:

Full-Fat Coconut Milk: We love full-fat coconut milk because the flavor is strong and adds a lot of fat. Just make sure to stir it before using.

coconut flakes: Flakes are large and crispy and can be browned for a nice topping.

shredded coconut: We used unsweetened shredded coconut both in the cake itself and on top.

coconut oil: Who needs butter when you can use coconut oil!

Glaze on coconut cake.

How to Make Coconut Cake (Quick Guide)

  1. Mix dry ingredients in a large bowl.
  2. Beat coconut oil in a stand mixer until smooth. Then add the sugar and almond extract and beat until fluffy.
  3. Add the coconut milk and mix on low until combined.
  4. Slowly add one egg and then the dry ingredient and mix on low until well combined.
  5. Transfer the batter to the loaf pan.
  6. Bake 20 minutes. Then flip the cake and bake for another 15 minutes.
toasted coconut on sheet pan.

Delicious coconut glaze

What is a cake without frosting? This coconut frosting is fluffy and perfectly sweet.

What you need

  • grated coconut
  • coconut flakes
  • Canned coconut milk
  • almond extract
  • powdered sugar

We love the hint of almond you get from the extract in this glaze. If you don’t like almonds, just swap them out for vanilla.

Coconut cake on drying rack.


Store the coconut cake in an airtight container in a cool, dark place for up to 3 days.

Can I free this coconut bread? We recommend freezing before frosting. Let the cake cool completely, then wrap tightly with a piece of aluminum foil. Freeze up to 3 months.

Coconut bread on the plate.

coconut cake

This moist coconut cake is perfect for any gathering or holiday. It has a gorgeous coconut flavor and the perfect amount of sweetness.

Preparation:30 protocol

Cook:45 protocol

In total:1 Hour 15 protocol

Fat 17

carbohydrates 41

protein 5


  • Preheat oven to 350ºF and line a loaf tin with parchment paper.

  • Place all dry ingredients in a large bowl and whisk the ingredients together. Put aside.

  • Next, add the coconut oil to a large bowl and beat using an electric mixer or stand mixer. Blend on high until coconut oil is smooth. Add the sugar and almond extract to the coconut oil and blend until the mixture is light and fluffy.

  • Slowly pour the coconut milk into the coconut oil and sugar mixture while mixing on low. Blend until combined.

  • Add eggs, 1 at a time, until the egg is just incorporated into the mixture.

  • Slowly add the dry ingredients to the wet ingredients on low, scraping down the sides of the mixing bowl a few times.

  • Pour the cake batter into the greased loaf pan and bake the coconut cake for 20 minutes. After 20 minutes, turn the loaf pan over and bake the cake for another 15 minutes or until a toothpick comes out clean.

  • Remove the cake from the oven and let it rest in the pan for 2 minutes. Carefully lift the cake out of the pan by lifting the edges of the parchment paper. Place the cake on a cooling rack. Allow the cake to cool completely before slicing and icing.

  • While the cake is cooling, prepare the coconut and frosting. Spread the shredded coconut and coconut flakes on a baking sheet and grill the coconut on the middle shelf (not the top shelf) of the oven for 1-3 minutes. Be sure to watch the coconut grilling. Remove the coconut from the oven when the coconut begins to turn a golden brown color. Put aside.

  • For the glaze, put the coconut milk in a bowl and add the almond extract. Slowly add the powdered sugar to the coconut milk until it becomes thicker and the sugar is completely dissolved.

  • To glaze the coconut cake, place the coconut cake and cooling rack on a baking sheet. Carefully pour the glaze over the loaf cake. The frosting should mostly stay on the top of the bread, but it’s okay if some frosting drips onto the sides.

  • Press the toasted coconut onto the top of the bread and place in the fridge to set.

  • Serve the bread cake in slices.

Tips & Hints

  • To measure the flour, we spooned the flour into the measuring cup. How you measure can sometimes change the result.
  • We used the leftover coconut milk for the frosting, but if you want a richer frosting, use coconut cream.
  • We used a mixture of grated coconut and coconut flakes for the cake base. Feel free to use both or just one type of unsweetened coconut.

nutritional information

Calories: 324kcal Carbohydrates: 41G Protein: 5G Fat: 17G Fiber: 2G Sugar: 23G

Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.

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