Name: Coconut Cream Cake with Glaze Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Tropical
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 3 cups all-purpose flour; 1 tbsp baking powder; ½ tsp salt; 1 cup coconut milk; 1 cup sweetened shredded coconut; 2 cups powdered sugar; 3–4 tbsp coconut milk; ½ tsp vanilla extract

If you’ve ever dreamed of sunshine on a plate, Coconut Cream Cake with Glaze is exactly that kind of dessert. This recipe brings together the irresistible softness of a lush butter cake with a burst of coconut flavor in every bite, topped with a smooth, tropically inspired glaze. Whether you need a showstopping finale for your next holiday meal or a little pick-me-up to make any ordinary day special, this Coconut Cream Cake with Glaze delivers comfort, nostalgia, and plenty of smiles at your table.

Coconut Cream Cake with Glaze Recipe - Recipe Image

Ingredients You’ll Need

Baking a delectable Coconut Cream Cake with Glaze doesn’t require hard-to-find ingredients, but every component pulls its weight. From the creamy butter to the heady thumbprint of real coconut milk, the combination ensures cloud-like texture, rich taste, and an enticingly sweet finish. Here’s what you’ll want on hand:

Unsalted butter (1 cup, softened): Ensures a moist, rich crumb and that signature buttery cake flavor.
Granulated sugar (2 cups): Contributes sweetness and also helps create a tender, fluffy texture in the cake.
Large eggs (4): Adds structure and richness while binding the ingredients together beautifully.
Vanilla extract (2 tsp): Enhances the coconut and rounds out the flavor profile with warm, aromatic notes.
All-purpose flour (3 cups): Forms the sturdy but soft base for this glorious cake.
Baking powder (1 tbsp): Keeps the cake lofty and light, giving it excellent rise in the oven.
Salt (½ tsp): Balances the sweet elements and deepens overall flavor.
Coconut milk (1 cup + 3–4 tbsp for glaze): The secret to infusing natural coconut richness into both cake and glaze.
Sweetened shredded coconut (1 cup): Adds texture and a burst of extra coconut taste in every bite.
Powdered sugar (2 cups): Creates that smooth, glossy glaze you want dribbling over every slice.
Vanilla extract for glaze (½ tsp): Lends just a little aromatic oomph to the finishing touch.

How to Make Coconut Cream Cake with Glaze

Step 1: Cream the Butter and Sugar

Start by creaming the softened butter and the granulated sugar in a large bowl. Beat them together until the mixture becomes fantastically light and fluffy—this step is key for creating an airy, tender cake crumb. Take your time here, and watch as the base turns pale and creamy, promising great things to come.

Step 2: Add Eggs and Vanilla

With the mixer still running on medium, add the eggs one at a time, letting each become fully incorporated before adding the next. This gradual approach prevents a curdled batter and keeps the texture just right. Pour in the vanilla extract and blend until everything is smooth and smells divine.

Step 3: Whisk Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures even distribution—no surprise pockets of baking powder here! It helps create a lift in the batter and a delicate, fine crumb in your Coconut Cream Cake with Glaze.

Step 4: Mix Wet and Dry Ingredients Alternately With Coconut Milk

Now, alternate adding the dry flour mixture and the coconut milk to the wet ingredients, beginning and ending with the dry mixture. Stir gently after each addition, being careful not to overwork the batter, so your cake stays super soft and moist.

Step 5: Fold in Shredded Coconut

Next, sprinkle the sweetened shredded coconut right into the batter. Use a spatula to gently fold it in, ensuring every slice of cake will have plenty of chewy, coconutty texture. The aroma at this stage is already a treat!

Step 6: Bake the Cake

Pour your lush batter into a greased and floured baking dish, smoothing out the top. Bake at 350°F for 35 to 40 minutes, checking for doneness with a toothpick—it should come out clean, with maybe a few moist crumbs clinging to it. Let the cake cool completely before glazing.

Step 7: Make and Drizzle the Glaze

Whisk together the powdered sugar, 3–4 tablespoons of coconut milk, and vanilla extract until silky and pourable. For an even richer glaze, try using coconut cream instead of milk. Once the cake is cool, drizzle the glaze generously over the top, letting it trickle down the sides in beautiful, irresistible ribbons.

How to Serve Coconut Cream Cake with Glaze

Garnishes

A flurry of garnishes turns every serving of this cake into a tropical celebration. Try a scatter of toasted coconut flakes for extra crunch and color, or grate some lime zest on top for a hint of citrus aroma. If you’re feeling extra festive, a few edible flowers or a dollop of whipped cream makes every slice irresistible.

Side Dishes

Pair your Coconut Cream Cake with Glaze with a medley of fresh tropical fruits like mango, pineapple, or papaya for a refreshing contrast. Some people even love it with a scoop of vanilla or coconut ice cream, which amps up the creamy, dreamy feel of each bite.

Creative Ways to Present

Get creative by serving the cake as part of a dessert platter, cut into elegant squares or petite rounds. Layer thin slices with fresh fruit and extra glaze for an indulgent trifle, or serve in a jar at picnics for a portable twist. No matter the presentation, the real star will always be that cloud-like coconut cake with its sweet, glossy glaze.

Make Ahead and Storage

Storing Leftovers

Store any remaining Coconut Cream Cake with Glaze tightly covered at room temperature for up to two days, or in the refrigerator for up to five days. The glaze keeps the cake wonderfully moist; just ensure you use an airtight container to prevent it from drying out.

Freezing

To freeze, wrap individual slices or the entire cake tightly in plastic wrap followed by foil. Store in the freezer for up to two months. When a coconut craving hits, just thaw slices in the refrigerator overnight—glaze and all.

Reheating

If you’d like to enjoy your cake warm, gently heat slices in the microwave for 10 to 20 seconds. This brings out the buttery aroma and makes the coconut even more fragrant. For extra freshness, add a drizzle of extra glaze or a sprinkle of toasted coconut just before serving.

FAQs

Can I use coconut cream instead of coconut milk?

Absolutely! Swapping coconut milk for coconut cream, especially in the glaze, makes the frosting ultra-luxurious and amplifies that coconut flavor. Just know that the texture becomes a bit richer and even more indulgent.

What can I substitute for sweetened shredded coconut?

If you don’t have sweetened shredded coconut, you can use unsweetened shredded coconut and add a tablespoon of granulated sugar to the batter. Alternatively, flaked coconut works for a different texture and look.

Can I make Coconut Cream Cake with Glaze in advance?

Yes! This cake often tastes even better the next day, as the flavors meld and the moisture settles in. Just hold off on glazing until shortly before serving for the best appearance.

Is this recipe suitable for a layer cake?

Definitely. You can bake the batter in two 9-inch round cake pans and stack with extra glaze or coconut whipped cream between layers for an impressive special-occasion treat.

How do I toast coconut flakes for the topping?

Spread coconut flakes in a single layer on a baking sheet and bake at 325°F for three to five minutes, tossing once, until golden and fragrant. Keep a close eye—they go from golden to burned quickly!

Final Thoughts

There’s nothing quite as soul-satisfying as sharing a homemade Coconut Cream Cake with Glaze—each bite is a sunshine-filled escape. If you’re craving something deliciously different yet comfortingly familiar, gather your ingredients and treat yourself and your loved ones to this coconut masterpiece. I can’t wait for you to fall in love with it, just like I have!