Easy Sticky Coconut Cake
Easy Sticky Coconut Cake delivers sweet, rich flavor in minutes. I’ve made this many times. The trick is to let the glaze set properly. Golden, moist, and irresistible. Try my Classic Irish Apple Cake with Creamy Custard Sauce next. Jump to Recipe If you love recipes like this, you’ll also enjoy Classic Irish Apple Cake with Creamy Custard Sauce and Classic Gordon Ramsay Macaroni Salad Recipe for Easy Dinners.
Why This Easy Sticky Coconut Cake Is Pure Comfort
- sweet and sticky
- easy to make
- perfect for any occasion
- moist and flavorful
What You'll Need for Easy Sticky Coconut Cake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 cup shredded coconut
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- Optional: Shredded coconut for garnish
- Optional: Coconut flakes for texture
- Optional: Pinenuts for crunch
📝 Ingredient Notes
- flour: Sift before adding to avoid lumps.
- butter: Use room temperature butter for better mixing.
- eggs: Add eggs one at a time while mixing.
- milk: Use whole milk for a richer texture.
🛒 Tools & Equipment I Recommend
- Stand Mixer — Mixes batter faster and more evenly → See on Amazon
- Cake Pans — Ensures even baking and easy removal → See on Amazon
How to Make Easy Sticky Coconut Cake
- Preheat: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, mix flour, baking powder, and salt.
- Beat butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Combine: Stir in flour mixture alternately with milk and vanilla.
- Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Make glaze: In a saucepan, combine 1 cup sugar, 1/2 cup water, and 1/2 cup shredded coconut. Cook over medium heat until thickened.
- Glaze cake: Once cooled, pour glaze over the top of the cake. Let set for 1 hour.
Cook's Tips for Perfect Easy Sticky Coconut Cake
- Best technique: Use a stand mixer for even batter consistency.
- Common mistake and fix: If the cake is too moist, let it cool completely before glazing.
- Alternative method: Bake in a single layer for a taller cake.
- Storage tip: Store in an airtight container for up to 3 days.
Storing & Reheating Easy Sticky Coconut Cake
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare up to 2 days in advance and glaze just before serving.
Freezing Easy Sticky Coconut Cake
Freeze in a sealed bag for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes. Microwave: Microwave for 20-30 seconds.
Recipe Notes
- Chef tip: Let the cake cool completely before glazing to avoid runoff.
- Best substitution: Use coconut milk instead of regular milk for a richer flavor.
- Make-ahead: Glaze the cake the day before serving for better flavor.
- Scaling: Adjust ingredient quantities for larger or smaller batches.
- Troubleshooting: If the cake is dry, brush with a little milk before serving.
Want to level up this recipe?
Baking Sheets — Ensure even heat distribution and prevent burning → Check price on Amazon
Easy Sticky Coconut Cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 cup shredded coconut
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Seasonings
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Optional Toppings
- Shredded coconut for garnish
- Coconut flakes for texture
- Pinenuts for crunch
Instructions
- Preheat: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, mix flour, baking powder, and salt.
- Beat butter and sugar: In a separate bowl, beat butter and sugar until light and fluffy.
- Add eggs: Add eggs one at a time, mixing well after each addition.
- Combine: Stir in flour mixture alternately with milk and vanilla.
- Bake: Divide batter between pans. Bake for 25-30 minutes until a toothpick comes out clean.
- Make glaze: In a saucepan, combine 1 cup sugar, 1/2 cup water, and 1/2 cup shredded coconut. Cook over medium heat until thickened.
- Glaze cake: Once cooled, pour glaze over the top of the cake. Let set for 1 hour.
Notes
- Chef tip: Let the cake cool completely before glazing to avoid runoff.
- Best substitution: Use coconut milk instead of regular milk for a richer flavor.
- Make-ahead: Glaze the cake the day before serving for better flavor.
- Scaling: Adjust ingredient quantities for larger or smaller batches.
- Troubleshooting: If the cake is dry, brush with a little milk before serving.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes.
- Microwave reheat: Microwave for 20-30 seconds.
- Make ahead: Prepare up to 2 days in advance and glaze just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 4g
- Fat: 15g
- Carbs: 45g
- Fiber: 2g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 100mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Sticky Coconut Cake FAQs
Yes, you can make the cake up to 2 days in advance. Glaze it just before serving for best texture.
If the cake is dry, it may not have been baked long enough. Check with a toothpick before removing from the oven. You can also brush it with a little milk before serving.
Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and place in an airtight container.
No, this recipe is best baked in a traditional oven. The air fryer may not provide even heat distribution.
If you don't have coconut, you can use shredded sweetened coconut or substitute with another dried fruit like raisins.
A Warm Final Note
I can’t wait for you to try Easy Sticky Coconut Cake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
