Coconut milk is a versatile and luscious ingredient that can transform ordinary cakes into extraordinary desserts.
Whether you’re seeking a dairy-free option, looking to add a tropical twist to classic recipes, or simply wanting to explore the rich flavor that coconut milk brings, there’s no shortage of creative ways to incorporate it into your baking.
In this collection of 25+ coconut milk cake recipes, you’ll find everything from light and airy sponge cakes to rich, decadent tres leches cakes, all infused with the creamy goodness of coconut milk.
Perfect for any occasion, these cakes are sure to delight your taste buds and impress your guests.
25+ Delicious Coconut Milk Cake Recipes to Satisfy Your Sweet Tooth
Coconut milk adds a unique richness and moisture to cakes that elevates them from simple desserts to unforgettable treats.
Whether you prefer the subtle hint of coconut in a classic vanilla cake or the bold combination of coconut and tropical fruits, there’s a recipe in this collection for everyone.
The versatility of coconut milk allows it to be the star ingredient in a variety of cake styles, making it an essential addition to your baking repertoire.
With these 25+ coconut milk cake recipes, you’ll have plenty of inspiration to create delicious desserts that everyone will love.
Coconut Milk Vanilla Cake
Coconut Milk Vanilla Cake is a rich and moist cake that infuses the classic vanilla flavor with the creamy essence of coconut milk. Perfect for birthdays, celebrations, or any occasion where you want a touch of tropical flair, this cake offers a delightful twist on a traditional vanilla cake, combining subtle coconut flavor with a tender crumb.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp coconut milk
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the butter, powdered sugar, coconut milk, and vanilla extract until smooth and creamy.
- Frost the cooled cake as desired.
Coconut Milk Vanilla Cake is a perfect blend of classic vanilla and tropical coconut flavors, creating a moist and flavorful dessert. The use of coconut milk adds a subtle richness that elevates the traditional vanilla cake to new heights. Ideal for any celebration or as a delightful treat, this cake will surely become a favorite in your dessert repertoire.
Coconut Milk Chocolate Cake
Coconut Milk Chocolate Cake combines the rich, decadent flavor of chocolate with the creamy, subtle sweetness of coconut milk. This cake is perfect for chocolate lovers who want to explore a new twist on their favorite dessert. The addition of coconut milk ensures a moist and tender crumb while complementing the chocolate with a hint of tropical flavor.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the ganache:
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tbsp coconut oil
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the ganache, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate and coconut oil. Stir until smooth and glossy.
- Pour the ganache over the cooled cake, allowing it to drip down the sides.
Coconut Milk Chocolate Cake offers a luxurious chocolate experience with a unique twist from the coconut milk. The moist and rich cake paired with a glossy chocolate ganache creates a dessert that is both indulgent and slightly exotic. Perfect for special occasions or a decadent treat, this cake will delight chocolate lovers with its depth of flavor and creamy texture.
Coconut Milk Pineapple Upside-Down Cake
Coconut Milk Pineapple Upside-Down Cake is a tropical twist on the classic pineapple upside-down cake. By incorporating coconut milk into the batter, this cake gains a delightful richness and creaminess that complements the sweet pineapple and caramelized brown sugar topping. This cake is a stunning centerpiece for any occasion, bringing a taste of the tropics to your dessert table.
Ingredients:
- For the topping:
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 can pineapple rings, drained (reserve juice)
- Maraschino cherries (optional)
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup reserved pineapple juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a small saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar and cook until dissolved and bubbling. Pour the mixture into the bottom of the prepared cake pan.
- Arrange the pineapple rings on top of the caramel sauce and place a maraschino cherry in the center of each ring if desired.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple rings and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a serving plate.
Coconut Milk Pineapple Upside-Down Cake combines the tropical flavors of coconut and pineapple into a classic dessert favorite. The coconut milk adds a rich, creamy texture to the cake, enhancing the sweetness of the caramelized pineapple topping. This cake is an impressive and delicious option for any celebration, offering a delightful blend of tropical flavors and classic comfort.
Coconut Milk Lemon Cake
Coconut Milk Lemon Cake is a bright and zesty dessert that combines the tangy flavor of lemon with the creamy richness of coconut milk. This cake is perfect for spring and summer gatherings, offering a refreshing and light flavor that pairs beautifully with a simple lemon glaze or a dollop of whipped cream.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract, lemon juice, and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Coconut Milk Lemon Cake offers a delightful balance of tart and sweet, enhanced by the creamy richness of coconut milk. This cake is ideal for sunny days and festive occasions, bringing a burst of citrus flavor with every bite. The lemon glaze adds a finishing touch of brightness, making this cake a refreshing and elegant choice for dessert.
Coconut Milk Banana Cake
Coconut Milk Banana Cake is a moist and flavorful dessert that combines the natural sweetness of ripe bananas with the creamy richness of coconut milk. This cake is a perfect way to use up overripe bananas and adds a tropical twist to a classic favorite. It’s ideal for breakfast, brunch, or as a sweet treat any time of the day.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the topping (optional):
- 1/4 cup shredded coconut
- 2 tbsp chopped nuts (such as walnuts or pecans)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and mashed bananas.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- If using, sprinkle the shredded coconut and chopped nuts over the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Coconut Milk Banana Cake combines the natural sweetness of bananas with the rich creaminess of coconut milk, creating a moist and flavorful dessert. The optional topping of shredded coconut and nuts adds extra texture and flavor, making this cake a versatile option for any occasion. Enjoy it as a delicious treat for breakfast or as a satisfying dessert.
Coconut Milk Chocolate Coconut Cake
Coconut Milk Chocolate Coconut Cake is a decadent dessert that combines rich chocolate flavors with the tropical sweetness of coconut. The coconut milk adds a smooth, creamy texture to the cake, while the shredded coconut provides a delightful crunch and additional coconut flavor. This cake is perfect for chocolate lovers who enjoy a hint of the tropics.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1/2 cup shredded coconut
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2-3 tbsp coconut milk
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut for garnish
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, cocoa powder, coconut milk, and vanilla extract until smooth and creamy.
- Frost the cooled cake and garnish with additional shredded coconut.
Coconut Milk Chocolate Coconut Cake is a delightful fusion of rich chocolate and tropical coconut flavors. The addition of shredded coconut both in the cake and as a garnish enhances the dessert’s texture and flavor, making it a standout choice for any chocolate lover. This cake is perfect for celebrations or a decadent treat, offering a tropical twist on a classic chocolate dessert.
Coconut Milk Pineapple Cake
Coconut Milk Pineapple Cake is a tropical delight that blends the sweet, juicy flavor of pineapple with the creamy richness of coconut milk. This cake is moist, flavorful, and perfect for summer gatherings or any occasion where you want a taste of the tropics. The pineapple adds a delightful burst of sweetness, while the coconut milk provides a rich and smooth texture.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 cup crushed pineapple, drained
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup sweetened shredded coconut
- 1/4 cup chopped nuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the crushed pineapple.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, sprinkle the top with shredded coconut and chopped nuts if desired.
Coconut Milk Pineapple Cake is a wonderfully tropical dessert that combines the tangy sweetness of pineapple with the rich creaminess of coconut milk. The addition of shredded coconut on top adds a delightful texture and flavor. This cake is perfect for a sunny day or a festive occasion, offering a refreshing and exotic twist on traditional cake recipes.
Coconut Milk Almond Cake
Coconut Milk Almond Cake is a rich and nutty dessert that features the smooth, creamy texture of coconut milk and the delightful crunch of almonds. This cake is moist and flavorful, making it a great option for any celebration or as a special treat. The almond flavor pairs beautifully with the coconut milk, creating a harmonious and delicious dessert.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1/2 cup ground almonds
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp almond extract
- For the topping:
- 1/4 cup sliced almonds
- Powdered sugar for dusting
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the almond extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the ground almonds.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, sprinkle the top with sliced almonds and dust with powdered sugar.
Coconut Milk Almond Cake offers a delightful blend of rich, nutty flavors and creamy textures. The ground almonds add a lovely depth of flavor, while the coconut milk ensures a moist and tender crumb. This cake is a sophisticated choice for dessert and pairs beautifully with a cup of tea or coffee.
Coconut Milk Chocolate Chip Cake
Coconut Milk Chocolate Chip Cake combines the creamy richness of coconut milk with the irresistible sweetness of chocolate chips. This cake is a perfect treat for chocolate lovers, offering a moist and flavorful crumb with pockets of melted chocolate throughout. It’s a delightful dessert for any occasion, from casual get-togethers to special celebrations.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1/2 cup mini chocolate chips
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the frosting (optional):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp cocoa powder
- 2-3 tbsp coconut milk
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mini chocolate chips.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, cocoa powder, coconut milk, and vanilla extract until smooth and creamy. Frost the cooled cake if desired.
Coconut Milk Chocolate Chip Cake is a delightful treat that combines the creamy richness of coconut milk with the indulgent sweetness of chocolate chips. The result is a moist and flavorful cake that’s perfect for any chocolate lover. Whether enjoyed plain or with a rich chocolate frosting, this cake is sure to satisfy your sweet tooth and impress your guests.
Coconut Milk Lemon Cake
Coconut Milk Lemon Cake offers a refreshing twist on traditional lemon cake by incorporating the creamy richness of coconut milk. This dessert is light, moist, and bursting with tangy lemon flavor. The coconut milk adds a subtle sweetness and a hint of tropical flair, making it a perfect treat for spring and summer gatherings.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- Zest of 1 lemon
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the lemon zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the lemon juice.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Coconut Milk Lemon Cake is a bright and flavorful dessert that combines the tangy zest of lemon with the creamy richness of coconut milk. The light and moist texture of the cake, complemented by the sweet lemon glaze, makes it a delightful treat for any occasion. This cake is sure to add a refreshing touch to your dessert table and leave your guests asking for seconds.
Coconut Milk Chai Spice Cake
Coconut Milk Chai Spice Cake is a warm and comforting dessert that infuses the rich, creamy flavor of coconut milk with aromatic chai spices. This cake is perfect for fall or winter gatherings, offering a cozy blend of cinnamon, cardamom, and cloves. The coconut milk keeps the cake moist and adds a subtle hint of sweetness.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/2 tsp vanilla extract
- For the frosting (optional):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tsp ground cinnamon
- 2-3 tbsp coconut milk
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cardamom, and cloves.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, cinnamon, and coconut milk until smooth and creamy. Frost the cooled cake if desired.
Coconut Milk Chai Spice Cake brings together the comforting flavors of chai spices with the creamy richness of coconut milk. This cake is perfect for warming up on a chilly day and makes a wonderful addition to any holiday or winter gathering. The aromatic spices and moist texture make each bite a cozy, satisfying experience.
Coconut Milk Red Velvet Cake
Coconut Milk Red Velvet Cake combines the classic rich, velvety texture of red velvet cake with the creamy smoothness of coconut milk. This dessert is not only visually stunning with its vibrant red color but also moist and flavorful, with a subtle hint of coconut that enhances the traditional red velvet taste.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- For the frosting:
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract and red food coloring.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the white vinegar.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. Frost the cooled cake.
Coconut Milk Red Velvet Cake is a stunning dessert that combines the classic richness of red velvet with the creamy texture of coconut milk. The result is a moist and flavorful cake that’s perfect for special occasions or any time you want to impress with a beautiful and delicious treat. The cream cheese frosting adds a tangy contrast to the sweet, rich cake, making it a memorable dessert experience.
Coconut Milk Tres Leches Cake
This Coconut Milk Tres Leches Cake is a tropical twist on the classic Latin American dessert. By replacing traditional milk with coconut milk, the cake takes on a rich, creamy flavor with a hint of coconut that perfectly complements the sweetness of the tres leches mixture. This dessert is incredibly moist, with a melt-in-your-mouth texture that is sure to be a hit at any gathering.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1/2 cup whole milk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the tres leches mixture:
- 1/2 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Toasted coconut flakes (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan.
- In a small bowl, whisk together the coconut milk, sweetened condensed milk, and evaporated milk.
- Once the cake has cooled, poke holes all over the top with a fork. Slowly pour the tres leches mixture over the cake, ensuring it is absorbed.
- Refrigerate the cake for at least 2 hours or overnight.
- For the topping, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled cake and top with toasted coconut flakes if desired.
Coconut Milk Tres Leches Cake is a decadent and flavorful dessert that elevates the traditional tres leches with the addition of coconut milk. This cake is incredibly moist and rich, making it an indulgent treat that is perfect for special occasions or as a sweet finale to a tropical-themed meal. The whipped cream topping and toasted coconut add the perfect finishing touch to this luscious dessert.
Coconut Milk Pineapple Upside-Down Cake
Coconut Milk Pineapple Upside-Down Cake is a delightful dessert that combines the tropical flavors of pineapple and coconut. The addition of coconut milk to the cake batter gives it a rich, moist texture, while the caramelized pineapple and cherries on top add a burst of sweetness. This cake is not only delicious but also visually appealing, making it a perfect centerpiece for any dessert table.
Ingredients:
- For the topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1 can (20 oz) pineapple slices, drained
- Maraschino cherries
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- For the topping, pour the melted butter into the bottom of the cake pan and sprinkle the brown sugar evenly over the butter.
- Arrange the pineapple slices on top of the brown sugar, and place a cherry in the center of each pineapple slice.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter over the pineapple slices in the cake pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Coconut Milk Pineapple Upside-Down Cake is a tropical delight that combines the sweet and tangy flavors of caramelized pineapple with the creamy richness of coconut milk. The moist cake and vibrant topping make this dessert a showstopper that’s perfect for any occasion. Whether you’re serving it at a summer gathering or as a special treat for your family, this cake is sure to impress.
Coconut Milk Matcha Cake
Coconut Milk Matcha Cake is a unique and flavorful dessert that blends the earthy taste of matcha green tea with the creamy smoothness of coconut milk. This cake is light, moist, and subtly sweet, making it a sophisticated choice for tea time or as a delightful finish to an Asian-inspired meal. The vibrant green color adds an elegant touch to any dessert table.
Ingredients:
- For the cake:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 2 tbsp matcha green tea powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1-2 tbsp coconut milk
- 1/2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a medium bowl, sift together the flour, matcha powder, baking powder, and salt.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over the cooled cake.
Coconut Milk Matcha Cake is a delightful fusion of flavors that combines the earthy notes of matcha with the creamy richness of coconut milk. This cake is light, moist, and perfect for those who enjoy a more sophisticated, less sweet dessert. The vibrant green hue and delicate matcha flavor make this cake a stunning and delicious treat that’s perfect for any occasion.
Note: More recipes are coming soon!\
