How to Make an Irresistible Moist Coconut Cake

The Moist Coconut Cake is a true delight that combines the fluffiness of cake with the creaminess of coconut. This easy and refreshing recipe is perfect for coconut lovers and a great choice for warm days. Let’s go through the steps to create this chilled temptation.


  • 3 cups all-purpose flour (360g)
  • 1 tablespoon baking powder
  • 1 cup whole milk (240 ml)
  • 3 large eggs
  • 2 cups granulated sugar (400g)
  • 3 tablespoons margarine

For the Topping:

  • 7 ounces shredded coconut (200g)
  • 1 can sweetened condensed milk (14 oz or 397g)
  • 1 can (about 5.4 oz or 160 ml) of heavy cream
  • 6.8 fluid ounces milk (200 ml)
  • 1 small bottle (about 5.4 oz or 160 ml) coconut milk


  1. In a stand mixer, beat together the sugar and eggs until well combined. Add the margarine and continue beating until it forms a fluffy cream.
  2. Gradually add the sifted flour and baking powder mixture, alternating with the milk. Stir with a whisk after each addition to ensure it’s well combined and smooth.
  3. Grease and flour a rectangular baking pan (13 x 9 inches), transfer the batter into it, and bake in a preheated oven at 350°F (180°C) for 35 minutes. After this time, allow it to cool slightly, then cut into squares.

For the Syrup:

  1. In a bowl, mix together the milk, coconut milk, heavy cream, and sweetened condensed milk. Stir well to form a smooth cream.
  2. Pour the syrup over the cake in the pan, distributing it evenly to cover the surface, and sprinkle shredded coconut on top.
  3. Cover with aluminum foil (shiny side facing the food) and refrigerate for at least 3 hours.
  4. After this time, remove from the refrigerator, serve, and enjoy this simple and delicious chilled coconut cake!

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