Are you looking for an Easy and delicious Vanilla Milk Coconut Cake recipe?
If you love soft, moist cakes, then this Vanilla Milk Coconut Cake Recipe is a must-try! It’s the perfect balance of rich coconut flavor and delicate vanilla sweetness.
Making it ideal for afternoon snacks, birthday celebrations, or a treat after your main meal. This cake is also a great option to pack in your lunchbox for a sweet pick-me-up during the day.
What makes this cake stand out? It’s incredibly easy to make, yet it yields a fluffy, melt-in-your-mouth texture that will have everyone coming back for more.
This cake is a family favorite in our home, and it’s become our Sunday signature bake. Even without frosting, it’s rich, moist, and bursting with flavor.
I bake this cake for my kids every Sunday, and it’s a recipe that’s become a beloved tradition. The soft, fluffy texture, combined with the vanilla and coconut flavor, makes this cake irresistible to both kids and adults. It’s simple, easy to make, and has just the right amount of sweetness. Plus, it’s so delicious that you’ll never feel the need for frosting!
The combination of vanilla, milk, and coconut creates a soft and moist interior that you’ll fall in love with after just one bite.
Once you make it, you’ll never want to go back to any other cake recipe:)
Whether you’re an experienced baker or just starting out. This cake is simple enough for anyone to make but delicious enough to impress. It’s the perfect treat for any occasion.
Why Choose Vanilla Milk Coconut Cake?
1: This cake is all about simplicity. It’s made with basic ingredients, so you don’t need anything fancy to bake it. Whether you’re a beginner baker or a seasoned pro. this recipe is super easy to follow and doesn’t require expert level skills.
2: If you’re someone who doesn’t enjoy frosting or overly sweet cakes, this cake is perfect for you. It has just the right balance of sweetness, with a delicate coconut flavor that’s sure to satisfy and enjoy.
3: It’s also ideal for family events, or solo events😉, or just a cozy treat at home. No matter the occasion, this cake is guaranteed to bring smiles.
4: It’s also perfect as a make-ahead delight. In fact, this cake tastes 1000 times better the next day. It becomes even more moist, soft, and flavorful over time, making it an ideal option for preparing ahead of time.
Ingredients You Need:
Ingredients Breakdown:
All-Purpose Flour: Provides the structure and framework for the cake, ensuring it holds together perfectly.
Whole Eggs: Add extra moisture, richness, and a creamy texture to the cake. Eggs also give the cake a beautiful golden color, making it more appealing to the eyes.
Sugar: Adds sweetness to the cake and helps with caramelization, giving the cake a lovely golden-brown top.
Baking Powder: Acts as the leavening agent, making the cake rise and giving it a light, airy texture with extra fluffiness.
Salt: Just a pinch of salt helps enhance all the flavors of the cake and balances the sweetness, creating a well-rounded taste.
Unsalted Butter: Adds extra moistness and softness to the cake, contributing to a rich, tender crumb. Without butter, the cake would be dry and lack that indulgent richness.
Milk: Helps balance the batter’s consistency while also adding moistness and richness, ensuring a soft, tender cake.
Vanilla Extract: Enhances the flavors and adds a sweet vanilla essence, making the cake extra enjoyable and aromatic.
Shredded Coconut: Provides texture and a delightful coconut flavor, contributing to the classic coconut essence that makes this cake so special.
Visual Step By Step, How To Bake Vanilla Milk Coconut Cake:
Step One:
Preheat your oven to 165°C (325°F) to ensure it’s ready when your batter is
Lay out all your ingredients on the working surface. Measure the flour, butter, sugar, milk, and other ingredients correctly. This makes the baking process more enjoyable and prevents any ingredient from being forgotten.
Step Two:
In a large bowl, mix together the flour, baking powder, vanilla extract, and shredded coconut.
In a separate bowl, whisk together the eggs, sugar, milk, butter, and yogurt until smooth and well incorporated.
Slowly add the wet ingredients to the dry ingredients and mix until the batter is smooth and pourable.
Step Three:
Line your baking pan with parchment paper to prevent sticking, or simply grease and flour the pan. Pour the batter into the prepared pan.
Place the cake in the preheated oven and bake for 25 to 30 minutes. or until a toothpick inserted into the center comes out clean.
Step Four:
Once the cake is baked and still warm, pour 150g of milk evenly over the cake. For best results, use a spoon to drizzle the milk gently. Then, immediately sprinkle shredded coconut on top to your liking. The milk will add extra moistness and richness to the cake.
While also acting as a sticking agent for the shredded coconut, ensuring it stays in place and enhances the texture and flavor.
Step Five:
Allow the cake to cool for 30 minutes before serving. For even better results, let the cake sit in the fridge overnight. The longer it sits, the more moist, rich, and delicious it becomes.
Vanilla Milk Coconut Cake Recipe
This Vanilla Milk Coconut Cake is soft, fluffy, and moist. It doesn’t require any frosting to be absolutely delicious, making it perfect for any occasion. Whether it’s a casual afternoon snack, a birthday celebration, or a cozy dessert after dinner.
It’s easy to make and brings family and friends together.
Once you try it, you’ll never go back!
Give it a try, you won’t be disappointed!
Prep time is: 10 minutes
Cooking time: 35 hour
Serving: 20 servings
Ingredients
4 eggs
400g or (3 ¼ cups) all purpose of flour
150g or (2/3 cup) Butter
200g or (1 cup) Sugar
300g or (1 ¼ cups)Yogurt
200g or about (1cup) Milk
1/2 Cup shredded coconut
2 packung vanilla sugar or vanilla extract
Instructions:
Baking isn’t just about creating a delicious treat. It’s a way to express your love and create memories with those you care about. With the right steps and following the measurements, you can easily bake a moist, fluffy, and delicious cake. Just follow the instructions, enjoy the process, and share the love with your family and friends❤
1:Prepare the Ingredients:
If you’re someone who tends to forget things like me 😅, then this tip is for you.
Before you start baking, measure all your ingredients and lay them out on your work surface. Not only will everything be right in front of you, but it also helps prevent any ingredients from being forgotten. Plus, you’ll be able to move smoothly from one step to the next without any distractions.
2: Prepare the Baking Sheet and Preheat the Oven:
First, start by preheating your oven to 165°C (325°F) so it’s ready when your cake batter is mixed. While the oven heats up, make sure your baking pan is prepared. You can line it with parchment paper. or if you don’t have that, simply grease and flour the pan to prevent the cake from sticking. Another option is to use aluminum foil, just grease it well before pouring in your batter.
The Baking Sheet I used:
Rectangular Baking Pan (8×8-inch or 9×13-inch) or round Cake pan (8-inch or 9-inch).
3: Mix The Batter:
Mix the Wet and Dry Ingredients:
a: In a large mixing bowl, beat the eggs using a whisk or an electric mixer for about 2 minutes. or until the eggs become fluffy and smooth. If you don´t have wixer or mixer. You can also beat the eggs using a Fork until you achieve a fluffy, smooth texture.
b: Next, add the sugar and whisk until it dissolves completely. Then, add the butter, yogurt, and milk. Continue whisking until everything is well combined.
c: In a separate bowl, mix the dry ingredients: flour, shredded coconut, baking powder, vanilla. And a pinch of salt (which helps balance the sweetness and enhances the flavor).
d: Now, gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. If the batter seems a bit too runny, you can add a little extra flour to thicken it. On the other hand, if the batter is too thick. Just add a bit of milk or yogurt until you reach your desired consistency.
4: Bake The Cake
Once your cake batter is ready, pour it into the prepared pan and spread it evenly with a spoon. Bake at 165°C (325°F) for 25 to 30 minutes. My oven bakes the cake perfectly in 28 minutes, but yours may vary. So it’s always a good idea to check with a toothpick. When inserted into the center, the toothpick should come out clean, that means that the cake is done.
5: Cooling The Cake and Finishing Touches
Once the cake has finished baking, pour 150g of milk evenly over the warm cake. For best results, use a spoon to gently drizzle the milk over the surface. Then, immediately sprinkle shredded coconut on top—this helps it stick to the cake while it’s still warm. Feel free to add as much coconut as you like!
Allow the cake to cool for about 30 minutes before serving. The next day, the cake will be unbelievably delicious and even more moist.
Note: If you prefer an extra-moist cake, you can add a little more milk, but be careful not to overdo it, as too much milk may affect the texture and consistency of the cake.
Per serving:
Calories : 204 Calories per serving
Protein: ~ 3g per serving
Carbs: ~ 30g per serving
Fat: ~ 10g per serving
Fiber: ~ 1g per serving
