Pour the batter into the prepared pan and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean. The aroma that fills my kitchen during this time is absolutely heavenly! Once baked, allow the cake to cool completely in the pan on a wire rack. Patience is key here because this allows the flavors to settle beautifully.
While the cake is cooling, let’s prepare the glaze! In a small saucepan over low heat, combine the powdered sugar, coconut milk, and vanilla extract. Stir until smooth and glossy, then remove it from heat and set aside. Once the cake is completely cool, drizzle that luxurious glaze right over the top. It makes such a stunning presentation!
Pro Tips for Best Results
When I first started making this cake, I experimented with different brands of coconut milk, and I found that a full-fat version yields the richest flavor and texture. I also suggest letting your butter soften at room temperature; this makes it easier to cream with the sugar and ensures a lighter batter.
I’ve made this cake multiple times, and I’ve learned that using freshly shredded coconut gives a more intense flavor compared to the prepackaged kind. If you have the time, I highly recommend giving it a try!
Lastly, for a touch of decor, I sometimes sprinkle extra shredded coconut on the glaze while it’s still wet. Not only does it look pretty, but it enhances that tropical vibe. It’s how I like to take my cake to the next level!
Common Mistakes to Avoid
One of the main pitfalls I discovered when making this cake is not measuring the flour correctly. It’s easy to accidentally add too much if you scoop straight from the bag—this can lead to a dense cake. Instead, I’ve learned to spoon the flour into the measuring cup and level it off with a knife for accuracy. (See the next page below to continue…)