Vanilla Coconut Cake with Toasted Flakes

Name: Vanilla Coconut Cake with Toasted Flakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup coconut milk; 2 large eggs; 2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup shredded coconut, toasted; 1/2 cup powdered sugar; 1 tablespoon coconut milk

Highlighted under: Baking & Desserts

Indulge in the tropical flavors of this Vanilla Coconut Cake with Toasted Flakes, perfect for any occasion.

Created by

Ella

Last updated on 2025-12-16T17:37:18.722Z

This Vanilla Coconut Cake is a delightful treat that combines the rich flavors of vanilla and coconut. Topped with toasted coconut flakes, it's a flavor explosion that will transport you to a tropical paradise.

        Why You Will Love This Recipe
        Light and fluffy texture with a hint of coconut
Deliciously sweet vanilla flavor that complements the cake
Toasted coconut flakes add a crunchy topping for extra texture

      

A Taste of the Tropics

This Vanilla Coconut Cake with Toasted Flakes captures the essence of a tropical paradise. The combination of rich coconut milk and sweet vanilla creates a delightful harmony that transports your taste buds to sun-kissed beaches. Each bite offers a light and airy texture, making it an ideal dessert for warm summer days or festive gatherings.

The addition of toasted coconut flakes not only enhances the flavor but also adds a satisfying crunch. This cake is more than just a sweet treat; it’s a celebration of flavors that will leave your guests asking for seconds. Perfect for birthdays, anniversaries, or simply as a delightful afternoon snack, this cake is sure to impress.

Baking Tips for Success

To achieve the perfect Vanilla Coconut Cake, ensure that all your ingredients are at room temperature. This includes the eggs and butter, which will help create a smooth batter and contribute to that fluffy texture we all love. Additionally, be careful not to overmix the batter; fold in the dry ingredients gently to maintain the cake's lightness.

When toasting the coconut flakes, keep a close eye on them as they can burn quickly. Stir frequently and remove them from the heat once they reach a golden brown color. This step not only enhances the flavor but also gives your cake a beautiful, rustic look.

Serving Suggestions

This Vanilla Coconut Cake is delicious on its own, but you can elevate it further by pairing it with fresh fruits like mango or pineapple. A dollop of whipped cream or a scoop of vanilla ice cream complements the flavors perfectly, creating an indulgent dessert experience.

For a festive touch, consider drizzling a light coconut glaze over the top before adding the toasted coconut flakes. This added layer of sweetness will enhance the overall flavor and make your cake a showstopper at any gathering.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
2 large eggs
2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Topping

1 cup shredded coconut, toasted
1/2 cup powdered sugar
1 tablespoon coconut milk

Make sure to gather all your ingredients before starting.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Batter

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Topping

While the cake is baking, toast the shredded coconut in a dry skillet over medium heat until golden brown. Let it cool.

Finish the Cake

Once the cake has cooled, spread a thin layer of coconut milk over the top and sprinkle with toasted coconut flakes and powdered sugar.

Enjoy your delicious Vanilla Coconut Cake!

Storing Your Cake

To keep your Vanilla Coconut Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, which can extend its freshness for about a week.

For added moisture, you can wrap the cake in plastic wrap before placing it in the container. If you want to freeze the cake, slice it first and wrap each piece individually. This way, you can enjoy a slice whenever the craving strikes!

Variations to Try

Feel free to get creative with this recipe! You can substitute the coconut milk with almond milk or even a blend of both for unique flavor profiles. Additionally, adding lime zest to the batter can infuse a refreshing citrus note that pairs beautifully with coconut.

For a chocolate twist, consider incorporating cocoa powder into the batter for a rich chocolate-coconut cake. The possibilities are endless, and each variation brings a new dimension to this delightful dessert.

Questions About Recipes

→ Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but it will make the cake sweeter.

→ How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of coconut milk?

You can use almond milk or any other plant-based milk as an alternative.