The Best Coconut Cake
If you're a fan of light, fluffy cakes with tropical vibes, this easy Coconut Cake is about to become your new favorite. Made with pantry staples and full of rich coconut flavor, it's perfect for tea time, gatherings, or just because.
Ingredients
For the Cake
- 4 Eggs
- 1/2 cup Plain Yogurt
- 1 cup Oil
- 1 cup All-purpose flour
- 1 cup Sugar
- 1 cup Shredded coconut
- 1 tbsp Baking powder
- 1 tsp Vanilla essence
For the Syrup:
- 1 cup Sugar
- ½ cup water
To Garnish:
- Extra shredded coconut (toasted or plain)
Instructions
Preheat the Oven
- Set your oven to 180°C (350°F). Grease and flour a standard cake pan or line it with parchment paper.
Make the Batter
- In a blender or mixing bowl, combine all the cake ingredients: eggs, yogurt, oil, flour, sugar, shredded coconut, baking powder, and vanilla.Blend or mix until smooth and well combined — don’t overmix.
Bake the Cake
- Pour the batter into your prepared pan and smooth out the top.Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.Note: Oven times may vary, so keep an eye on it around the 35-minute mark.
Prepare the Syrup
- While the cake is baking, make a simple syrup:In a small saucepan, combine 1 cup sugar and ½ cup water.Bring it to a boil just once, then remove from heat. Let it cool slightly.
Finish the Cake
- Once the cake is out of the oven and slightly cooled, pour the warm syrup evenly over the top.Let it soak in — this is what gives the cake its ultra-moist texture.
Garnish & Serve
- Sprinkle generously with extra shredded coconut for garnish.You can also use toasted coconut for a little crunch and golden color.
Notes
Tips & Variations
Add a tropical twist by mixing in a bit of pineapple juice or zesting some lime into the batter.
Want a richer flavor? Use coconut milk instead of yogurt.
This cake stores well! Keep it covered at room temperature for up to 3 days.