Coconut Milk Cake

Coconut Milk Cake | Soft, Fluffy & Delicious

This Coconut Milk Cake is soft, light, and beautifully fragrant, with a rich coconut flavour in every bite. It is easy to prepare and perfect for afternoon tea, family gatherings, celebrations, or a simple homemade dessert.

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Servings: 8–10 slices

Ingredients

For the Cake

  • 200 g all purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • 3 large eggs, at room temperature

  • 150 g sugar

  • 120 ml coconut milk

  • 100 ml vegetable oil or melted unsalted butter

  • 1 teaspoon vanilla extract

  • ½ teaspoon coconut extract, optional

  • 30 g desiccated coconut, optional

For the Coconut Topping

  • 60 ml coconut milk

  • 1 tablespoon sugar

  • 2 tablespoons desiccated coconut

  • Toasted coconut flakes for garnish, optional

Instructions

  1. Preheat the oven.
    Preheat the oven to 170°C. Grease and line an 8-inch round cake tin or a similar-sized baking tin with baking paper.

  2. Prepare the dry ingredients.
    Sift the flour, baking powder, and salt into a medium bowl. Mix well and set aside.

  3. Beat the eggs and sugar.
    Add the eggs and sugar to a large mixing bowl. Beat for 4–5 minutes until the mixture becomes pale, thick, and fluffy.

  4. Add the liquid ingredients.
    Pour in the coconut milk, vegetable oil or melted butter, vanilla extract, and coconut extract, if using. Mix gently until combined.

  5. Add the flour mixture.
    Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula until no dry flour remains.

  6. Add the coconut.
    Fold in the desiccated coconut, if using. Do not overmix the batter, as this can make the cake dense.

  7. Pour into the cake tin.
    Transfer the batter to the prepared tin and smooth the top.

  8. Bake the cake.
    Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

  9. Prepare the coconut topping.
    While the cake is baking, mix the coconut milk and sugar in a small bowl until the sugar dissolves.

  10. Add the topping.
    Remove the cake from the oven. While it is still warm, brush or slowly spoon the sweetened coconut milk over the top.

  11. Garnish.
    Sprinkle with desiccated coconut or toasted coconut flakes.

  12. Cool and serve.
    Allow the cake to cool in the tin for 10 minutes. Transfer it to a wire rack and cool completely before slicing.

Kift’s Tips

  • Use full-fat coconut milk for the richest flavour and softest texture.

  • Make sure the eggs are at room temperature so they whip more easily.

  • Beat the eggs and sugar until thick and fluffy to help create a light cake.

  • Fold the flour gently and avoid overmixing.

  • Do not open the oven during the first 25 minutes of baking.

  • Add lime zest for a fresh tropical flavour.

  • You can replace part of the flour with coconut flour, but use only a small amount because it absorbs a lot of liquid.

  • For a sweeter finish, drizzle the cooled cake with condensed milk.

  • Toast the coconut flakes before adding them for extra flavour and crunch.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 2 days.

For longer storage, keep it in the refrigerator for up to 5 days. Allow it to return to room temperature before serving for the softest texture.

The cake can also be frozen for up to 2 months. Wrap individual slices tightly and place them in a freezer safe container.

Thaw at room temperature before serving.

Watch the Recipe Video

See how Kift makes this soft and delicious Coconut Milk Cake step by step:

YouTube:https://www.youtube.com/shorts/ezppJrN_Svw

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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