Tender Coconut Cake Recipe: This isn’t just any coconut cake. This is the one that tastes like a sweet, tropical dream. Cake is wonderfully soft and moist, and it’s filled with the subtle, sweet taste of tender coconut. It’s easier to make than you think and is guaranteed to become your new favorite dessert.
Required Ingredients
- All-Purpose Flour
- Granulated Sugar
- Tender Coconut Water
- Tender coconut meat, finely grated
- Unsalted butter, softened
- Eggs
- Coconut Milk
- Baking Powder
- Vanilla Extract
- Salt
Instruction
First Warm your oven to 350°F (175°C) and Grease an 8-inch pan and line it with parchment paper to make removing your cake a breeze later. Now In a Medium bowl, Take flour, baking powder, and salt a quick whisk. This little move makes sure your cake rises beautifully and evenly.
Now In a bigger bowl, beat the softened butter and sugar together until it looks light and fluffy. This is the secret to a super soft cake texture!
Then Beat the eggs one by one, and mix it in the vanilla, coconut milk, and the star of the show—the tender coconut water. Gently stir the dry flour mixture into your wet ingredients. Don’t overmix! Just fold until combined. Finally, fold in the grated tender coconut meat for that authentic flavor.
Finally Pour the batter into your prepared pan and bake for 28-32 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let it cool in the pan for a bit before moving it to a rack. At Last Garnish with Coconut and Serve
FAQ’s (Frequently Asked Questions)
Can I use canned coconut milk?
Of course! Canned coconut milk works just as well for this cake. Just remember to give it a good shake before you open it.
What if I can’t find fresh tender coconut?
You can use frozen or canned tender coconut meat as a substitute. Just make sure to drain it well if it’s canned.
How should I store this cake?
Keep it in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Final Thought
This Tender coconut cake recipe is a beautiful way to bring a taste of the tropics into your home. It’s wonderfully moist, subtly sweet, and the pieces of soft coconut in every bite are a real delight. It’s the perfect simple cake for an afternoon coffee or a quiet celebration.
Also Read: Watermelon Cake Recipe (Healthy and No-Bake Cake)
Tender Coconut Cake
Ingredients
Method
- Start making Cake First by preheating your oven to 350°F (175°C). Grease a round 8-inch cake pan and line it with parchment paper. This simple step ensures your cake won't stick.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This mixes the dry ingredients evenly for a perfect rise.
- In your largest mixing bowl, whip the room-temperature butter and sugar. Keep going until the mixture looks light, airy, and almost like a creamy frosting This adds air, making the cake soft.
- Next, crack the eggs in one by one, mixing after each one. Then, pour in the vanilla extract. Then, gently mix in the coconut milk and tender coconut water.
- Gradually add the dry flour mixture to the wet ingredients. Fold everything together gently until just combined. Avoid overmixing. Finally, fold in the finely grated tender coconut meat.
- Gently pour your batter into the waiting pan. Pop it in the oven for about half an hour. You'll know it's done when you can stick a toothpick in the middle and it comes out clean, with no sticky batter attached. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Table of Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 320 | |
| Total Fat | 14g | 18% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 85mg | 4% |
| Total Carbohydrate | 45g | 16% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 26g | |
| Protein | 4g | |
| Vitamin C | 0.5mg | 1% |
| Calcium | 45mg | 4% |
| Iron | 1.5mg | 8% |
| Potassium | 110mg | 2% |
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