Description
This Sticky Coconut Cake is soft, moist, and packed with rich coconut flavor. A tender coconut cake is finished with a buttery, gooey caramelized coconut topping that makes every bite irresistible. It’s an easy homemade dessert perfect for afternoon coffee, family gatherings, holidays, potlucks, and special occasions.
Ingredients
1 1/2 cups (190g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240ml) full-fat coconut milk
1 cup (85g) sweetened shredded coconut
For the Sticky Coconut Topping:
1/2 cup (113g) unsalted butter
1/2 cup (100g) packed light brown sugar
1/2 cup (120ml) heavy cream
1 cup (85g) sweetened shredded coconut
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar until light and creamy, about 2–3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Add the dry ingredients alternately with the coconut milk, beginning and ending with the dry ingredients. Mix just until combined.
6. Gently fold the shredded coconut into the batter with a rubber spatula. Do not overmix.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30–35 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
9. While the cake is baking, combine the butter, brown sugar, heavy cream, and salt in a small saucepan over medium-low heat. Stir until the butter melts and the mixture is smooth.
10. Bring the topping to a gentle simmer for 1–2 minutes, then remove from the heat and stir in the vanilla extract and shredded coconut.
11. Remove the cake from the oven and, while it is still warm, spread the sticky coconut topping evenly over the surface.
12. Allow the cake to cool for 15–20 minutes before slicing and serving.
13. Serve slightly warm or chilled with whipped cream, vanilla ice cream, fresh berries, or toasted coconut if desired.
Notes
Use full-fat canned coconut milk for the richest coconut flavor and best texture.
Shake or stir the coconut milk well before measuring.
Use softened butter rather than melted butter for the cake batter.
Bring the eggs to room temperature so they blend smoothly into the batter.
Measure the flour carefully because too much flour can make the cake dry.
Don’t overmix the batter after adding the flour.
Sweetened or unsweetened shredded coconut can be used depending on how sweet you want the cake.
Simmer the sticky topping gently rather than boiling it aggressively.
Add the topping while the cake is still warm so it settles beautifully over the surface.
Don’t overbake the cake. Remove it when a toothpick comes out clean or with a few moist crumbs.
Allow the cake to rest for at least 15 minutes before slicing so the topping can thicken.
Add toasted coconut, chopped pecans, macadamia nuts, or almonds for extra texture.
Serve the cake slightly warm with vanilla ice cream for an extra indulgent dessert.
Store the covered cake at room temperature for up to 2 days or refrigerate for up to 4–5 days.
Bring refrigerated slices to room temperature before serving or warm them gently.
Freeze individual portions tightly wrapped for up to 2 months.
Thaw frozen cake in the refrigerator or at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert, Cake, Coconut Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 31g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg