Description
Sticky Coconut Milk Cake is a rich, moist, and wonderfully chewy coconut dessert made with creamy coconut milk and simple pantry ingredients. It has everything coconut lovers look for in a homemade cake: a soft and tender center, a slightly sticky texture, a golden top, and plenty of delicious coconut flavor in every bite.
Ingredients
For the Coconut Milk Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs, room temperature
- 1 cup full-fat coconut milk
- ½ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract, optional
- 1 cup sweetened shredded coconut
For the Sticky Coconut Topping
- ¾ cup full-fat coconut milk
- ½ cup sweetened condensed milk
- ¼ cup granulated sugar
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Optional Garnish
- ½ cup toasted shredded coconut
- Extra coconut flakes
- A light dusting of powdered sugar
- Whipped cream
- Fresh berries for serving
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray.
For easier removal, you can also line the bottom of the pan with parchment paper, leaving a little overhang on the sides.
Make sure all refrigerated ingredients, especially the eggs and coconut milk, are close to room temperature before mixing. Room-temperature ingredients generally combine more smoothly and help create a more evenly textured cake.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Mix thoroughly so the leavening agents are evenly distributed throughout the flour.
Set the dry ingredients aside while you prepare the wet ingredients.
In a large bowl, add the eggs and granulated sugar.
Beat them together for about 2–3 minutes until the mixture becomes lighter in color and slightly thickened.
This step helps create a smooth cake batter and prevents the finished cake from becoming unnecessarily heavy.
Slowly pour the full-fat coconut milk into the egg mixture while whisking gently.
Add the melted butter, vanilla extract, and coconut extract if using.
Mix until everything is smooth and well combined.
The coconut milk and melted butter give this cake its rich texture and intense coconut flavor.
Gradually add the dry ingredients to the wet mixture.
Use a spatula or whisk to gently combine everything until just incorporated.
Do not overmix the batter. A few tiny streaks of flour can be mixed away with gentle folding.
Overmixing can develop too much gluten and make the finished cake tougher instead of soft and tender.
Add the shredded coconut to the batter.
Fold gently with a spatula until the coconut is evenly distributed.
The shredded coconut adds texture and gives the cake an extra layer of coconut flavor.
Pour the coconut cake batter into the prepared baking dish.
Use a spatula to spread the batter evenly from corner to corner.
Gently tap the pan against the counter once or twice to remove any large air bubbles.
Place the cake in the preheated oven and bake for approximately 35–45 minutes.
The exact baking time can vary depending on your oven and the depth of your baking dish.
The cake is ready when the top is golden brown and a toothpick inserted near the center comes out with a few moist crumbs.
Avoid overbaking the cake because the goal is a moist, soft, slightly sticky texture.
While the cake is baking, prepare the coconut topping.
Add the coconut milk, sweetened condensed milk, sugar, and butter to a small saucepan.
Heat over medium-low heat, stirring frequently.
Cook until the butter melts and the mixture becomes smooth and slightly thickened.
Do not bring it to a vigorous boil. The goal is to create a warm, creamy coconut mixture that can soak into the cake.
Remove from the heat and stir in the vanilla extract.
When the cake comes out of the oven, let it cool for approximately 5–10 minutes.
Using a toothpick or wooden skewer, poke small holes across the surface of the warm cake.
Slowly drizzle the warm coconut topping over the entire cake.
Allow the topping to soak into the holes and the surface of the cake.
For an especially sticky and moist cake, pour the topping gradually rather than all at once.
Sprinkle the remaining shredded coconut over the warm topping.
For even more flavor, you can use lightly toasted coconut.
The warm cake will absorb some of the coconut mixture while the shredded coconut adds a delicious chewy texture to the top.
Let the cake rest for at least 30 minutes before slicing.
This resting time allows the coconut topping to absorb into the cake and creates the signature sticky texture.
For an even richer texture, refrigerate the cake for several hours before serving.
If you want an extra-special presentation, place shredded coconut in a dry skillet over medium-low heat.
Stir constantly until the coconut becomes lightly golden and fragrant.
Remove it immediately from the pan because coconut can burn quickly.
Sprinkle the toasted coconut over individual pieces before serving.
Cut the Sticky Coconut Milk Cake into squares or rectangles.
Serve it as-is, or add whipped cream, vanilla ice cream, toasted coconut, or fresh berries.
The cake can be served slightly warm, at room temperature, or chilled.
Notes
Use full-fat coconut milk for the best flavor and texture. Light coconut milk contains less fat and may produce a less rich cake.
Shake the can of coconut milk very well before opening, especially if the coconut cream has separated from the liquid.
Do not overmix the batter after adding the flour. Mix just until the ingredients are incorporated.
The cake should remain moist in the center. Do not wait for a completely dry toothpick before removing it from the oven.
Adding the sticky coconut topping while the cake is still warm helps the coconut mixture absorb into the cake.
If you want a stronger coconut flavor, use coconut extract in addition to vanilla extract.
Allowing the cake to rest before slicing is important because the topping continues to soak into the cake as it cools.
For the best texture, prepare the cake several hours ahead of serving. The coconut flavor becomes even more noticeable after the cake has had time to rest.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 390 kcal
- Sodium: 230 mg
- Protein: 5 g