Coconut Cream Cake with Glaze

If you’ve been hunting for a show-stopper dessert that feels tropical, indulgent, and oh-so-moist, let me introduce you to my Coconut Cream Cake with Glaze. The name alone makes me smile—it sounds like a little vacation in a bundt pan, doesn’t it? Imagine tender coconut-kissed cake, speckled with shredded coconut, all draped in a glossy coconut glaze that drips just enough to make you want to sneak a finger swipe (don’t worry, I won’t tell).

This cake is the kind you bring to a potluck and leave with a trail of recipe requests. It’s also the kind of cake that looks impressive without requiring a pastry degree. I’ve baked it for birthdays, Sunday dinners, and those random Tuesdays when life just needed a coconut hug. And let me tell you—this cake delivers comfort in every slice.

Whether you’re already coconut-obsessed or just coconut-curious, this Coconut Cream Cake with Glaze is about to become your new favorite go-to.

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Why You’ll Love This Coconut Cream Cake with Glaze

• Moist and tender from the rich coconut milk and butter.
• Crowd-pleasing flavor—sweet but not over the top.
• Easy to bake—no fancy tools or complicated steps.
• Perfect for all occasions—holidays, birthdays, or “just because.”
• That glaze! Shiny, luscious, and extra coconutty.

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Ingredients

For the Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup coconut milk
• 1 cup sweetened shredded coconut

For the Glaze

• 2 cups powdered sugar
• 3–4 tbsp coconut milk
• ½ tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt or tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In another bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to the butter mixture, alternating with coconut milk. Mix until smooth.
6. Fold in shredded coconut. Pour batter into prepared pan.
7. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
8. For the glaze, whisk powdered sugar, coconut milk, and vanilla until smooth and pourable.
9. Drizzle glaze generously over cooled cake and let it set before slicing.

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PIN IT OR SAVE IT

Melania’s Tips for Perfect Coconut Cream Cake

• Room-temp butter and eggs = fluffier cake. Don’t skip this!
• If your glaze is too thick, add another splash of coconut milk. Too thin? A spoonful more powdered sugar.
• Toast a little extra shredded coconut and sprinkle it over the glaze for a bakery-worthy look.

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Bake It With the Littles

This cake is a fun project for kids:

• Let them whisk the glaze (kids love stirring!).
• Have them “rain” shredded coconut on top like snow.
• Teach measuring by scooping flour and sugar—it’s math in disguise.

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Meal-Prep Magic

• Bake the cake up to 2 days ahead—keep it wrapped tightly in plastic wrap at room temp.
• Freeze (unglazed) for up to 3 months—just thaw overnight and glaze fresh.
• Store leftovers in an airtight container; it stays moist for about 4 days.

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Healthier Swaps Without Losing the Magic

• Use light coconut milk for fewer calories.
• Swap half the butter for Greek yogurt—still moist but lighter.
• Try coconut sugar instead of granulated sugar for a richer, caramel-like sweetness.

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Leftover Remix

• French Toast Cake: Slice thick, dip in egg mixture, pan-fry, drizzle with syrup.
• Cake Trifles: Layer cake cubes with whipped cream and berries.
• Coconut Cake Pops: Crumble leftovers, mix with frosting, and dip in chocolate.

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Gift It Like a Pro

This cake makes the sweetest gift:

• Bake it in a decorative bundt pan.
• Wrap in parchment, tie with twine, and tuck a handwritten tag with the glaze recipe.
• Perfect for neighbors, teachers, or that one friend who “doesn’t like cake” (trust me, they’ll change their mind).

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FAQs

Can I use unsweetened coconut instead of sweetened?
Yes—but you may want to add a tablespoon of extra sugar to the batter.

Can I make this in round cake pans instead of a bundt?
Absolutely—two 9-inch rounds will work. Just reduce baking time to 30–35 minutes.

What if I don’t have coconut milk?
You can substitute whole milk or even evaporated milk, but the coconut flavor won’t be as rich.

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Final Thought

This Coconut Cream Cake with Glaze is proof that simple ingredients can make something extraordinary. It’s not fussy, it’s not complicated—it’s just downright delicious. Bake it once, and it’ll become part of your family traditions. And honestly? I think life’s just a little brighter when there’s a coconut-glazed cake cooling on the counter.

So go ahead—pour yourself a cup of coffee, cut a generous slice, and let this cake transport you straight to your own little slice of paradise.

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