Extra Moist and Soft Coconut Cake
Fluffy and sweet, this Coconut Cake is rich in coconut flavor from both coconut flour and shredded coconut. After the entire cake is baked, it is brushed with honey and sprinkled with shredded coconut for an attractive garnish. If you love coconut or are looking for more ways to use up coconut flour, this coconut cake would fit the bill perfectly. Slices of this cake are delicious for a dessert along with a scoop of coconut whipped cream for added decadence.
To make the coconut cake, in a bowl, mix the coconut flour with the baking powder, and all-purpose flour. Then, in another bowl, you mix the eggs with the sugar before adding the oil, yogurt, and vanilla. Finally, the dry ingredients get mixed with the wet ingredients before they are poured into a round cake pan and baked in the oven. Once the cake is cooled, you then brush it all over with sticky honey before sprinkling it with shredded coconut. The contrast of the fluffy cake with the sticky coating and textured coconut is so delicious!
What is Coconut Cake?
When one thinks of coconut cake, they might think about the coconut cake of the southern United States, which includes a coating of white frosting and shredded coconut. This version is a little different, though, as rather than only including white wheat flour, it also includes coconut flour, which is sweet with a coconut flavor. It also doesn’t include frosting. Instead, it is brushed with honey to help the coconut stick on the cake’s top and sides. If you enjoy the taste of coconut in cake but prefer less rich desserts, this cake may be up your alley.
Pro Tips
- When scooping the flour, scoop it into your measuring cups rather than dipping the measuring cups in the flour. Dipping the measuring cups in the flour will cause the flour to compact and may result in you measuring more flour than needed in the recipe.
- If you don’t have sunflower oil on hand, you can replace it with another neutral-tasting oil such as vegetable oil or canola oil.
- Rather than using yogurt, you could also use plain sour cream.
- For an amplified coconut flavor in your cake, you can replace the vanilla extract with coconut extract.
- If you don’t have liquid honey on hand, you could also brush your cake with maple syrup or a simple syrup to help the coconut stick to the cake.
- For a toasted coconut flavor, feel free to toast the shredded coconut in the oven until it is golden brown before coating your cake.
What to Serve with Coconut Cake?
This cake is perfect with tea or coffee. You can also plate up wedges of this cake in a special way for a dinner party by adding fresh fruit, whipped cream or coconut cream, or chocolate sauce to each plate.
Can I Make This Cake With Only Coconut Flour?
No, it is best to use some all-purpose flour in this cake as well. The gluten in the all-purpose flour will ensure that the cake is fluffy rather than becoming dense. Additionally, coconut flour absorbs fluid very well, so if you were to replace the all-purpose flour with coconut flour, you would have to increase the fluid in this recipe as well.
Can I Replace the Yogurt in a Coconut Cake?
Yes, you can! If you don’t have regular yogurt in your fridge, you could replace it with a flavored yogurt if you are fine with having added fruit or vanilla flavor in your cake. Alternatively, you could use sour cream, which has a similar acidity level and texture.
How Can I Tell the Cake is Baked?
You will be able to tell that the cake is baked when it is opaque on top and no longer shiny. When you press into it, it should spring back rather than leaving an imprint as well. You can also insert the cake with a skewer to see if it comes out clean.
How to Store Coconut Cake
Once your coconut cake is cooled, you can store it in a cake caddy or on a cake plate covered with plastic wrap, and store it at room temperature or in the fridge. It should stay fresh for up to 3 to 5 days. It won’t freeze well as freezing will impact the texture of the coconut and honey on the cake’s exterior.
Ingredients
How to Make Coconut Cake
In a bowl, stir the flour with the coconut flour and baking powder.
In a bowl, stir the flour with the coconut flour and baking powder.
In another bowl, beat the eggs with the sugar until it is pale in colour. Beat in the sunflower oil followed by the yogurt and vanilla until combined.
In another bowl, beat the eggs with the sugar until it is pale in colour. Beat in the sunflower oil followed by the yogurt and vanilla until combined.
Beat the dry ingredients into the wet ingredients on low speed; increase the speed until a homogenous mixture is formed.
Beat the dry ingredients into the wet ingredients on low speed; increase the speed until a homogenous mixture is formed.
Pour the batter into a parchment-lined cake pan. Bake it in a 350 F/180 C oven for 45 minutes. Allow it to cool completely.
Pour the batter into a parchment-lined cake pan. Bake it in a 350 F/180 C oven for 45 minutes. Allow it to cool completely.
Heat the honey on the stove or in the microwave to loosen it. Brush it all over the cake.
Heat the honey on the stove or in the microwave to loosen it. Brush it all over the cake.
Garnish the cake with the coconut and serve it immediately!
Garnish the cake with the coconut and serve it immediately!
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