Description
Soft, moist, and infused with luscious coconut flavor, this Creamy Coconut Cake is layered with coconut cream and topped with fluffy whipped topping—pure tropical indulgence in every bite.
Ingredients
For the cake:
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1 cup coconut flour
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1 tsp baking powder
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¼ tsp salt
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4 large eggs
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½ cup coconut oil, melted
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½ cup coconut milk
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1 tbsp coconut cream
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1 tsp vanilla extract
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½ cup powdered sweetener (or sugar, if not avoiding it)
For the topping:
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1 cup coconut cream (chilled)
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½ cup whipped topping (dairy or non-dairy)
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¼ cup shredded coconut (toasted or plain)
Instructions
1️⃣ Preheat oven:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
2️⃣ Mix dry ingredients:
In a bowl, whisk together coconut flour, baking powder, and salt.
3️⃣ Blend wet ingredients:
In a separate bowl, whisk eggs, melted coconut oil, coconut milk, coconut cream, vanilla, and sweetener until smooth.
4️⃣ Combine and mix:
Gradually add the dry ingredients into the wet, mixing until just combined. Let the batter sit for 2–3 minutes to thicken slightly.
5️⃣ Bake:
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
6️⃣ Make the topping:
Whisk chilled coconut cream until fluffy. Fold in the whipped topping. Spread over the cooled cake.
7️⃣ Garnish and serve:
Sprinkle with shredded coconut and chill before serving for best texture and flavor.
Notes
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Store in the fridge to keep the topping firm.
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Add a dash of rum or almond extract for a flavor twist.
- Prep Time: 20 min
- Cook Time: 30 min