Coconut Cake with Coconut Syrup
Indulge in the tropical decadence of this Coconut Cake with Coconut Syrup, a moist and flavorful dessert that’s perfect for any occasion. This rich, fluffy cake is infused with creamy coconut milk and sweetened shredded coconut, then drenched in a luscious coconut syrup made from coconut water and light brown sugar. Each bite is a symphony of tropical sweetness, with the syrup soaking into the cake to create melt-in-your-mouth perfection. Topped with a sprinkle of unsweetened shredded coconut for texture, this cake is a show-stopping centerpiece for parties or an irresistible treat for coconut lovers. With just 20 minutes of prep time, this easy yet impressive recipe is your ticket to a slice of paradise!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Coconut milk
- 1.5 cups Sweetened shredded coconut
- 1 cup Coconut water
- 0.5 cups Light brown sugar
- 0.5 cup Unsweetened shredded coconut (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually alternate adding the flour mixture and the coconut milk to the butter mixture, beginning and ending with the flour. Mix until just combined, being careful not to overmix.
Fold in the sweetened shredded coconut with a spatula until evenly distributed.
Pour the batter into the prepared pan(s) and smooth the top. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the coconut syrup by combining the coconut water and light brown sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. Let it simmer for 5 minutes, then remove from heat and set aside.
Once the cake is out of the oven, let it cool in the pan for 10 minutes. Using a skewer or toothpick, poke small holes all over the cake.
Slowly pour the coconut syrup over the warm cake, allowing it to soak in fully.
Let the cake cool completely in the pan. Optionally, sprinkle the top with unsweetened shredded coconut before serving.
Slice and enjoy your delicious Coconut Cake with Coconut Syrup!
Nutrition Facts
Calories |
518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 225 mg | 10% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 46.8 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
