In deze Makkelijke kokostaart is a moist, light, and fluffy recipe made from just 5 ingredients. You will love that this coconut cake is egg-free, and dairy-free so everyone can have a piece.
I love cakes. I mean, I love baking in general, but cakes in particular, like my Yogurt Berry Cake, Veganistische tulbandcakeof Veganistische Kersttaart. Cakes bring people together, bring families around the table, celebrate occasions like birthdays, Thanksgiving, or Christmas.
Cakes are not just recipes for me. They are glue for people you love. And making them has a deeper dimension than making any other recipe. This coconut cake is very special to me, because I loooove coconut. But, trust me on this, even if you don’t like coconut, you will still love it! Damien, who’s not big on coconut munched it, so I’m sure you too will!
Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!
Vind je dit recept lekker?
Laat een commentaar hieronder of ga naar onze Facebook pagina waar ik op (bijna) alle reacties reageer, onze Instagram pagina ter inspiratie, of onze Pinterest Voor het opslaan van recepten!
Makkelijke kokostaart
Ingrediënten
- 2 cups Zelfrijzend bakmeel - (notitie 1)
- 1 cup Gedroogde kokosnoot
- 1 cup Ongeraffineerde rietsuiker - (notitie 2)
- 1 cups Full-fat Canned Coconut Milk - (notitie 3)
- 7 eetlepel Gesmolten kokosolie - cooled, or more full fat coconut milk for oil-free
optioneel
- 1 theelepel Vanille-extract
Instructies
- Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper. Slightly oil with cooking oil. Set aside.
- In large mixing bowl, add the self-rising flour, coconut and sugar. Whisk to combine.
- Fold in the liquid ingredients: melted coconut oil, canned coconut milk, and optional vanilla extract. Whisk until it forms a smooth batter.
- Pour evenly into the prepared pan and bake it on the center rack of the oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down for 10 minutes in the pan, then cool it down for 2 hours on a cooling rack before slicing.
- You can serve the cake plain or frost the cooled cake with my kokos glazuur recipe or my dairy-free vanilla frosting.
- Sprinkle coconut flakes on top of the cake before serving.
Notes
Voedingsbegeleiding
Ingrediënten en vervangingen
- Zelfrijzend bakmeel – Use a good quality self-rising flour. If unavailable, you can make your own by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my glutenvrije converter, Maar vergeet het bakpoeder niet.
- Gedroogde kokosnoot – Choose unsweetened desiccated coconut. Shredded coconut can be used for a different texture.
- Suiker – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a more caramel-like flavor.
- Kokosmelk uit blik – I used full-fat canned coconut milk for best results. Light coconut milk can be used, but will result in a less rich cake.
- Gesmolten kokosolie – cooled at room temperature, or any light flavor oil you love. For oil-free, use more canned coconut milk.
- Vanille-extract: Use pure vanilla extract for the best flavor. Coconut extract can be used to enhance the coconut flavor further.
How to Make Easy Coconut Cake
Get my recipe card below for all the details! I’ve included here pictures of the key steps.
Pour the unsweetened shredded coconut and self-rising flour into a large mixing bowl.
Add the canned coconut milk, oil, sugar and the optional vanilla extract.
Stir the batter with a silicone spatula until just combined.
Pour it in a square cake pan and bake it for 30-35 minutes at 350 °F (180 °C).
Make my Kokosroomglazuur and spread it on top of the cake.
Add some toasted coconut flakes to decorate the cake and slice it into slices as big as you think you can eat!!
Carine's baktips
- Shake the can of coconut milk well before opening to ensure the fat and liquid are well combined.
- Meng het beslag niet te veel. Stir it just until the ingredients are incorporated to avoid a tough cake.
- For extra coconut flavor, toast a portion of the desiccated coconut before adding it to the batter.
- If the top of the cake browns too quickly, cover it loosely with aluminum foil during baking.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For a fancier look, press toasted coconut flakes onto the sides of the frosted cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To make cupcakes, divide the batter among 12 muffin cups and bake it for about 20-25 minutes.
Made these into 12 muffins! Beautiful! Fluffy, moist, not too sweet. Scrumptious!
So lovely, thanks for sharing your idea.
Bedankt voor het delen van dit recept!
Graag gedaan!
Delicious! My favorite to make so far.
Thanks a lot!
Hallo,
I am making this for a friend, how can I store it overnight? should it be kept in the fridge or room temperature?
Bedankt
If frosted, yes, it must be refrigerated overnight in an airtight cake box.
Thank you, Carine! I baked it, and it turned out the softest, most tender cake ever. I topped it with Biscoff spread and coconut shavings, since I ran out of granulated sugar, I used half dark brown sugar, it added a beautiful, rich caramel flavour that perfectly complemented the coconut. Absolutely delicious!
Oh yum, biscoff and coconut must be good!
This sounds delicious! Could I reduce the sugar to a half a cup? or at least 3/4 of a cup?
I also will be using sweetened coconut so that will add sweetness to the cake.
Dank je!
Absolutely! You can always cut down sugar, the cake won’t get the same texture. The less sugar you add the tougher, bread-like texture you will get. Plus, the cake will dry faster too as sugar trap moisture. The cake won’t last as long. I usually don’t go under 2/3 cup for this cake size, 3/4 cup is barely noticeable. But 1/2 cup will be low, you will be notice the difference and may not like the texture you get.
Fabulous!
Heel erg bedankt
Dank je !
Please send recipie
Scroll up to see the recipe card, or click the jump to recipe button on top of the page to see the recipe in one seconds.
This worked exactly as written, thanks! I didn’t do the buttercream topping, just a mango compote, dollop of coconut yoghurt and a sprinkle of toasted coconut to finish
It sounds delicious with mango and coconut yogurt! Thanks for sharing with me.
Really amazing delicious simple wow
Dank je !
Hi! I am drooling just thinking about enjoying a slice of this. Rather than coconut oil , would melted Vegan butter work? I don’t use coconut oil very much.
Absolutely, but oils make the cake fluffier, I would rather use other low flavor oils like mild flavor olive oil or canola oil.
Literally one of the best things I ever ate! I subbed vanilla for organic pure coconut extract, amazing!
That’s so amazing to hear! thank you.