Irresistible Coconut Cream Cake Recipe with Glaze (Easy & Moist in 7 Steps)

Thank you so much for stopping by today! I’m beyond excited to share this dreamy Coconut Cream Cake with Glaze recipe with you. If you’re a fan of tropical flavors, soft crumbly cakes, and that melt-in-your-mouth sweetness, this recipe will feel like a hug from the inside out. Coconut has always held a special place in my kitchen—my nonna may have been Italian, but she adored using coconut in desserts when summer rolled around. And let me tell you, this cake was the centerpiece of many family gatherings.

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Overview of Recipe Content

This Coconut Cream Cake with Glaze is the kind of dessert that feels at home at a summer barbecue, an Easter brunch, or even on a holiday dessert table.

• Why you’ll love it: It’s buttery, moist, and packed with coconut flavor, thanks to both coconut milk and shredded coconut. The glaze adds a silky, sweet finish that keeps you coming back for seconds.
• What it tastes like: Imagine a vanilla-scented butter cake meets a tropical coconut cloud. Sweet, fluffy, and tender with a smooth glaze that ties everything together.
• Nutritional perks: While this is definitely a dessert, coconut milk offers healthy fats and shredded coconut adds fiber—so it’s indulgence with a little bonus.

Ingredients You’ll Need

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For the Cake:

• 1 cup (2 sticks) 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

For the Glaze:

• 2 cups powdered sugar
• 3–4 tbsp coconut milk
• ½ tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• Electric mixer or stand mixer
• 9×13-inch pan (or two 9-inch rounds for a layer cake)
• Cooling rack
• Whisk for glaze

Substitutions & Additions

• Swap butter with coconut oil for an extra tropical kick.
• Add lime zest for a citrusy surprise.
• Use almond extract instead of vanilla for a nutty twist.
• Top with toasted coconut flakes for crunch.

How to Make Coconut Cream Cake with Glaze

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1. Cream the butter and sugar – In a large bowl, beat softened butter and sugar together until pale and fluffy. This is the foundation of a soft cake.
2. Add eggs and vanilla – Mix in eggs one at a time, then the vanilla. Your kitchen should smell heavenly at this point!
3. Mix dry ingredients – In a separate bowl, whisk flour, baking powder, and salt.
4. Alternate mixing – Add dry mixture to the wet ingredients, alternating with coconut milk. Start and finish with flour.
5. Fold in coconut – Gently stir in shredded coconut.
6. Bake – Pour into greased 9×13 pan and bake at 350°F for 35–40 minutes, or until a toothpick comes out clean.
7. Cool & glaze – While the cake cools, whisk together powdered sugar, coconut milk, and vanilla until smooth. Drizzle over the cooled cake.

Pro tip: The glaze should be pourable but not too thin—think silky ribbons that melt across the cake.

What to Serve with Coconut Cream Cake with Glaze

This cake pairs beautifully with:

• A fresh fruit salad (mango, pineapple, strawberries).
• A scoop of vanilla or coconut ice cream.
• A glass of chilled iced tea or piña colada mocktail.

Tips for Making It Perfect

• Always cream butter and sugar properly—it traps air, making the cake light.
• Use room-temperature eggs for best texture.
• Toast the coconut before folding it in for deeper flavor.
• Don’t overbake! This cake shines when moist.

Storage Instructions

• Room temperature: Keep covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze slices individually wrapped for up to 2 months. Thaw overnight before serving.

General Information

Coconut cakes have long been staples in Southern U.S. baking traditions, often served at weddings, birthdays, and church gatherings. My version borrows inspiration from that tradition but simplifies it with a light glaze instead of a heavy frosting. Perfect for busy bakers!

Frequently Asked Questions

1. Can I make this ahead?
Yes! Bake the cake the day before and glaze it just before serving.

2. Can I use canned coconut cream instead of coconut milk?
You can—it will be richer, so thin it slightly with water.

3. How do I toast coconut for garnish?
Spread shredded coconut on a baking sheet and bake at 325°F for 5–7 minutes until golden.

4. Can I make this gluten-free?
Yes, substitute a cup-for-cup gluten-free flour blend.

5. Do I need to refrigerate the cake?
Only if you live in a very warm climate or want it to last beyond 2 days.

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Conclusion

This Coconut Cream Cake with Glaze is soft, moist, and utterly irresistible. It’s the kind of cake that gets devoured at potlucks and makes family gatherings extra sweet.

If coconut is your jam, try my other tropical treats like Easy Pineapple Cake, Moist Banana Bread, and Lemon Pound Cake.

Happy baking, my friends—may your kitchen smell like sunshine and coconut today!

Interactive Elements

I’d love to hear from you!

• Leave a comment and let me know if you made this cake.
• Share your photo on Pinterest (Poulef Recipes) or tag me on Instagram.

Nutritional Information (per slice, based on 12 servings)

Calories	Carbs	Protein	Fat	Saturated Fat	Fiber	Sugar	Sodium
390	52g	5g	18g	12g	2g	36g	220mg

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