If you’re looking for a rich, moist, and incredibly flavorful dessert, this Sticky Coconut Cake is the perfect treat! It’s sweet, buttery, and infused with coconut flavor, making it a fantastic choice for parties, holidays, or everyday indulgence.
This recipe is super easy to make, requiring only basic ingredients, yet it delivers an amazing melt-in-your-mouth texture with a delicious sticky coconut glaze. Whether you serve it warm or chilled, this decadent coconut cake is bound to be a favorite!
Why You’ll Love This Recipe
✔ Soft, Moist & Sticky – This cake has a perfectly tender crumb and a gooey coconut topping.
✔ Easy to Make – Simple ingredients and quick preparation.
✔ Perfect for Any Occasion – Great for desserts, tea time, birthdays, or potlucks.
✔ Coconut Lovers’ Dream – Packed with coconut flavor from shredded coconut, coconut milk, and coconut extract.
✔ Customizable – Easily make it gluten-free or dairy-free!
Ingredients for Sticky Coconut Cake
For the Cake:
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1 ½ cups all-purpose flour (or gluten-free flour blend)
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1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs
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1 teaspoon vanilla extract
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1 teaspoon coconut extract (optional, but enhances flavor)
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup coconut milk (full-fat for extra richness)
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1 cup shredded coconut (unsweetened or sweetened, depending on preference)
For the Sticky Coconut Glaze:
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½ cup coconut milk
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½ cup sweetened condensed milk
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¼ cup sugar
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¼ cup butter
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½ cup shredded coconut
Step-by-Step Instructions
Step 1: Preheat & Prepare
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Preheat your oven to 350°F (175°C).
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Grease a 9×9-inch baking pan and line it with parchment paper for easy removal.
Step 2: Prepare the Cake Batter
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In a large mixing bowl, cream the butter and sugar together until light and fluffy.
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Add the eggs, vanilla extract, and coconut extract. Beat until fully incorporated.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, until a smooth batter forms.
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Gently fold in the shredded coconut for extra texture and flavor.
Step 3: Bake the Cake
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let it cool slightly while you prepare the glaze.
Step 4: Make the Sticky Coconut Glaze
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In a small saucepan, combine the coconut milk, sweetened condensed milk, sugar, and butter over medium heat.
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Stir continuously until the mixture begins to simmer and thickens slightly.
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Add the shredded coconut, stirring well.
Step 5: Assemble & Soak the Cake
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While the cake is still warm, poke holes all over using a skewer or fork.
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Pour the warm coconut glaze evenly over the cake, allowing it to soak in.
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Let the cake sit for at least 15-20 minutes to absorb the flavors.
Step 6: Serve & Enjoy
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Slice and serve warm for a gooey, melt-in-your-mouth texture, or refrigerate for a chewier consistency.
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Garnish with extra shredded coconut, toasted coconut flakes, or powdered sugar if desired.
Serving Suggestions
🍦 With Ice Cream – Serve with a scoop of vanilla or coconut ice cream for an indulgent treat.
☕ With Coffee or Tea – Enjoy with a cup of coffee, chai, or green tea.
🍫 With Chocolate Drizzle – Add melted dark chocolate for extra richness.
🍍 With Tropical Fruits – Serve with fresh mangoes, pineapple, or passion fruit for a tropical twist.
Storage & Make-Ahead Tips
Refrigerator:
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Store in an airtight container for up to 5 days.
Freezer:
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Wrap individual slices in plastic wrap and freeze for up to 3 months.
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Thaw overnight and warm up in the microwave before serving.
Make-Ahead Tip:
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Bake the cake a day ahead and let it soak overnight for the best texture.
Healthier Ingredient Swaps
💛 Make it Dairy-Free – Use coconut oil instead of butter and dairy-free condensed milk.
💛 Lower the Sugar – Reduce sugar in the cake or use a natural sweetener like honey or maple syrup.
💛 Use Whole Wheat Flour – Swap half the flour for whole wheat flour for extra fiber.
Frequently Asked Questions (FAQs)
1. Can I use regular milk instead of coconut milk?
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Yes, but coconut milk enhances the flavor. Regular milk will work but won’t be as rich.
2. Can I make this cake gluten-free?
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Yes! Use a 1:1 gluten-free baking flour instead of all-purpose flour.
3. Can I make this cake vegan?
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Yes! Replace:
✔ Eggs → Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg)
✔ Butter → Use coconut oil or vegan butter
✔ Condensed Milk → Use coconut condensed milk
4. Can I make this cake less sticky?
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Reduce the glaze quantity or let it absorb overnight for a firmer texture.
5. Can I toast the shredded coconut?
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Yes! Toasting the coconut enhances the flavor and gives a crunchy texture.
Final Thoughts
This Sticky Coconut Cake is an irresistible, moist, and flavorful dessert that’s easy to make and perfect for any occasion.
✔ It’s rich, buttery, and packed with coconut goodness!
✔ Make it today and impress your friends and family!
🔥 Try this recipe and let me know how you like it! 🔥
