The holidays are the perfect time to indulge in rich, moist, and flavourful desserts, and this Coconut Cake ticks all the right boxes. Its luscious texture, balanced sweetness, and creamy coconut flavours make it a showstopper for any festive gathering. Paired with a creamy coconut cream cheese frosting and coated with fresh or desiccated coconut, this cake is a treat for both the eyes and the palate.

This cake’s flavor is a delightful blend of tropical coconut and the subtle richness of white chocolate. The moist, tender crumb melts in your mouth, while the creamy frosting adds an irresistible touch of indulgence. If you’re a fan of tropical flavors just like me, you’ll also love my Coconut Sandwich Cookies or the classic Australian Lamingtons.

This Coconut Cake just like my Mixed Fruit Pavlova and Tres Leches Cake is the perfect addition to your holiday baking repertoire. Its tropical flavors and creamy frosting make it a standout dessert, whether for Christmas, New Year’s, or any festive celebration. Check out my holiday baking for more festive baking inspiration. Happy baking!

Ingredients Required:-

Following is a preview list, for the detailed ingredient list with quantities, find the recipe card below:

White Chocolate: Adds a subtle richness to the cake.
Butter (unsalted, softened): Ensures the cake is moist and rich. Salted butter can be used just omit the added salt in the recipe.
Granulated Sugar: Substitute with Coconut or light brown sugar for a deeper flavour.
Coconut Cream/Thick Coconut Milk: Enhances the coconut flavor.

Eggs (room temperature): Provide structure and moisture.
Vanilla Extract And Salt: Flavour enhancers.
All-Purpose Flour
Baking Powder & Baking Soda: Leavening agents for rise.
Coconut Milk and Yogurt/Thick Curd: Ensure a moist crumb. You can also use the same amount of Buttermilk or sour cream.
Brown Sugar or Coconut Sugar: For dusting the pan (optional).
Cream Cheese and Butter: For the frosting base.
Powdered Sugar: Sweetens the frosting.
Desiccated or Freshly Grated Coconut: Adds texture and enhances the coconut flavor.

How to make coconut cake?

Following is a quick preview of instructions, for detailed instructions find the recipe card below:

Prepare Ingredients: Melt white chocolate and let it cool. Beat butter and sugar until smooth, then add coconut cream, eggs, melted chocolate, and vanilla extract.
Combine Dry and Wet Ingredients: Alternate adding sifted dry ingredients and coconut milk-yogurt mixture to the butter-sugar mixture.
Bake: Pour the batter into a greased and dusted bundt pan. Bake till a skewer inserted comes out clean
Cool: Let the cake cool for a few minutes in the pan before transferring it to a wire rack.
Frost: Prepare cream cheese frosting, chill it, and spread it over the cake. Coat with coconut.

Storing of coconut cake:

Room Temperature: Store the cake in an airtight container for up to 2 days. To prevent drying out, avoid slicing until ready to serve.
Refrigerator: Wrap the cake in plastic wrap or store it in an airtight container for up to 5 days. Before serving, allow it to come to room temperature for the best flavor and texture.
Freezer: Slice the cake into portions and wrap each piece individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to 3 months. To enjoy, thaw the slices in the refrigerator overnight and bring them to room temperature before serving.

Tips for successful baking:

Ensure all ingredients are at room temperature for better mixing.
Substitute an 8.7-inch bundt pan with a 7-inch round cake tin.
Do not overmix the batter to avoid a dense cake.
Use fresh coconut for an authentic taste, but desiccated coconut works well too.
For even baking, rotate the pan halfway through.

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