Toasted Coconut Pudding Cake
Delight your taste buds with this irresistibly moist and fragrant Toasted Coconut Pudding Cake—a dessert that’s as indulgent as it is easy to make. Featuring golden toasted coconut folded into a creamy batter of coconut milk, heavy cream, and vanilla, this cake delivers tropical flavors in every bite. The light yet luscious texture comes courtesy of simple baking techniques, while the crunchy, caramelized topping of toasted coconut adds a perfect finishing touch. Ready in under an hour, this treat is ideal for any occasion, whether served as is or paired with whipped cream or vanilla ice cream. Perfect for coconut lovers, this recipe is your go-to for a dessert that feels both elegant and comforting!
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Recipe Information
Ingredients
- 1.5 cups Sweetened shredded coconut
- 1.25 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted and slightly cooled
- 2 pieces Eggs, large
- 1 cup Coconut milk (full fat)
- 1.5 teaspoons Vanilla extract
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a 9-inch round cake pan, then dust it with flour. Shake off any excess flour and set the pan aside.
Spread the sweetened shredded coconut in a thin, even layer on a baking sheet. Place the baking sheet in the preheated oven and toast the coconut for 5-7 minutes, stirring once or twice, until golden brown and fragrant. Keep an eye on it to avoid burning, then remove and set it aside to cool.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate large mixing bowl, whisk the melted butter, eggs, coconut milk, heavy cream, and vanilla extract until fully combined and smooth.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Gently fold 1 cup of the toasted coconut into the batter, reserving the remaining 0.5 cup for topping.
Pour the batter into the prepared baking dish or cake pan, spreading it evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
Sprinkle the reserved 0.5 cup of toasted coconut over the top of the cooled cake. Slice and serve as is, or pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.2 g | 309% | |
| Saturated Fat | 170.0 g | 850% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 253.5 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 159 mg | 12% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1150 mg | 24% | |
*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.
