Iced Coconut Cake – Moist, Sweet & Perfectly Chilled

A soft vanilla sponge soaked in rich coconut milk and topped with a creamy coconut glaze and shredded coconut. Refreshing, satisfying, and perfect straight from the fridge!

Golden, fluffy cake drenched in coconut cream and topped with shredded coconut — simply irresistible.

 Ingredients

For the Cake:

• 3 large eggs

• ½ cup vegetable oil

• 1 cup granulated sugar

  ADVERTISEMENT

• 1 cup milk

• 2 cups all-purpose flour

• 1 tbsp baking powder

For the Topping:

• 1 can (14 oz) sweetened condensed milk

• 1 can (13.5 oz) coconut milk (or cream of coconut for richer flavor)

  ADVERTISEMENT

• Shredded coconut, for garnish

• Optional: ½ tsp vanilla extract or coconut extract for extra aroma

 Step-by-Step Instructions

1. Prepare the Cake Batter

• Preheat your oven to 180°C (350°F). Grease and flour a 9×9 inch baking pan.

• In a mixing bowl, beat the eggs and sugar until light and fluffy.

• Add the oil and milk, and mix until combined.

  ADVERTISEMENT

• Sift in the flour and baking powder, and gently fold until you get a smooth batter.

2. Bake the Cake

• Pour the batter into the prepared pan and spread it evenly.

• Bake for 30–35 minutes, or until golden and a toothpick inserted in the center comes out clean.

• Remove from oven and let cool for 10 minutes.

3. Make the Soaking Mixture

• In a bowl, mix the sweetened condensed milk and coconut milk until well combined.

  ADVERTISEMENT

• Use a fork or skewer to poke holes all over the warm cake.

• Slowly pour the milk mixture over the cake, allowing it to soak in completely.

4. Chill & Finish

• Refrigerate the cake for at least 2 hours, or overnight for best flavor.

• Before serving, top with shredded coconut and drizzle extra sweetened condensed milk or icing if desired.

Serving Suggestions

• Serve cold, straight from the fridge — it’s extra refreshing this way.

• Perfect with a cup of iced coffee or tropical fruit tea.

• For a fun twist, serve with a scoop of coconut ice cream on the side.

 Tips & Troubleshooting

 Cake not absorbing the milk mixture?

 Make sure the cake is still warm when pouring the mixture and that it’s poked well throughout.

 Want extra coconut flavor?

 Add ½ tsp coconut extract to both the batter and the topping.

Cake too sweet for your taste?

 Replace half the sweetened condensed milk with regular milk or coconut cream.

 FAQs

1. Can I make it dairy-free?
Yes! Use plant-based milk for the batter and coconut condensed milk (found in some health food stores) for soaking.

2. How long does it last?
Up to 5 days refrigerated. It actually gets better the next day as the flavors intensify!

3. Can I freeze it?
Yes, but it’s best before adding shredded coconut. Freeze in portions, and thaw in the fridge overnight before serving.

 Final Thoughts

This Iced Coconut Cake is light, creamy, and full of tropical vibes. Whether for a summer gathering, weekend dessert, or a refreshing treat after a long day — it’s a must-bake for coconut lovers.