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–+ servings
Slice of Easy Sticky Coconut Cake topped with coconut flakes on a white plate.

Sticky Coconut Cake

A delightful dessert with a golden crust and moist coconut interior, perfect for family gatherings and cozy nights in.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American, Tropical
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • 1 cup sugar Can substitute with coconut sugar for a deeper flavor
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
Wet Ingredients
  • 1 cup coconut milk Full fat for creaminess; almond milk works too
  • 2 large eggs
  • 1 ½ tsp vanilla extract Or coconut extract for more coconut flavor
  • ½ cup unsweetened shredded coconut Fresh or packaged

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir gently with a whisk until well combined.
  3. In another bowl, beat the eggs and add the coconut milk and vanilla extract. Whisk until well combined and creamy.
  4. Gradually incorporate the wet mixture into the dry ingredients, folding gently until just combined. Add the shredded coconut and fold it in.
Baking
  1. Pour the batter into the greased cake pan and smooth the top.
  2. Bake for about 30-35 minutes or until edges are golden and a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10-15 minutes, then carefully flip it onto a wire rack.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 9gSodium: 300mgFiber: 1gSugar: 15g

Notes

Serve warm with powdered sugar, coconut whipped cream, or a scoop of vanilla ice cream. It pairs well with fresh berries. For variations, try adding citrus zest or substituting eggs for flax eggs for a vegan option. Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This cake can also be frozen for up to three months.

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