Decadent Coconut Butter Cake: Moist, Fluffy, and Full of Flavor

Serving: Enjoy as-is, with whipped cream, or topped with toasted coconut flakes.

Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

Variations

Chocolate Coconut Cake: Add ¼ cup cocoa powder to the dry ingredients.

Coconut and Pineapple Cake: Fold in ½ cup crushed pineapple for a tropical twist.

Vegan Version: Substitute butter with coconut oil, eggs with flax eggs, and use plant-based milk.

FAQ

1. Can I use desiccated coconut instead of shredded coconut?
Yes — it may slightly change the texture but still tastes delicious.

2. Can this cake be made in a loaf pan?
Absolutely — bake for 40–50 minutes and check with a toothpick for doneness.

3. How do I keep the cake moist?
Do not overbake and consider brushing the cooled cake with a little coconut milk or simple syrup.

4. Can I freeze this cake?
Yes — wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

5. Can I make cupcakes instead?
Yes — fill lined muffin tins ⅔ full and bake for 18–22 minutes at the same temperature.