Coconut Cake

I almost called this Afternoon Coconut Cake because there’s such a feeling there, right? It’s a whole mood. It’s not just blah coconut cake blah. It’s a treat! It’s a little bite! It’s something special! Did you leave?

Also, I’m not into cake. We all know that. But this kind of cake feels totally different to me. It’s dainty and slightly savory and most definitely Victorian. Look at that drizzle. You can’t tell me some countess hasn’t nibbled on an afternoon coconut cake before. This is all in my head and 100% not verifiable.

Afternoon Coconut Cake. We’re living!

Let’s mix our batter. Also, I’m no baker and completely made this up, but I think that’s the magic of the journey. Just go go go until it tastes and feels right. And this did. And you’re getting it today, honey!

Flour, sugar, baking powder, unsweetened shredded coconut, coconut oil and eggs. And vanilla! Can’t not love this.

Truth be told, what started this idea was this adorable little cake pan I found at an estate sale. Fell in love with the shape, immediately imagined corsets and whimsical gardens, clandestine glances and . . . you guessed it, AFTERNOON COCONUT CAKE.

Here’s a quick vanilla and powdered sugar icing. A splash of milk, a little whisky whisk and she’s set.

I’m no pro. But that’s half the fun. (we’ll toast a little more coconut and top the whole thing with a scattering. It’s just delightful.)

Come oooooon. Who doesn’t need an afternoon coconut cake!

That shape. That sass. One bite of this and unhinged garden scandals galore! (again, all in my head and 100% not verifiable.)

Of course it’s not overly sweet. That’s the only way I can have a little cake. It must be on the slight savory side. And bring about a bit of Jane Austen-style drama. Obvs.

It crumbles, but in a good way. It’s not dense, or too thick. Nor is it dry. It’s just a good time. A little bite! Coconuty, rich, delicate. For the love, get in this.

Coconut Cake

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Ingredients

• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1 Tbs. baking powder
• 1 cup unsweetened shredded coconut (plus extra for garnish)
• Pinch of salt
• 1/2 cup melted coconut oil (a little more if needed)
• 2 eggs
• 2 tbs. Vanilla, divided
• 1 cup powdered sugar
• 2 Tbs. milk

Instructions

1. Preheat your oven to 350.
2. In a mixing bowl, add the flour, sugar, baking powder, coconut and a pinch of salt. Whisk together to combine.
3. To the bowl, add the coconut oil, eggs and vanilla. Whisk until smooth. If it feels dry, add another Tbs. Of coconut oil, or even vegetable oil.
4. Coat a mini cake pan (mine was a circular, fluted 8 inch tin cake pan) with cooking spray. Transfer the cake batter to the pan and evenly spread to fill.
5. Bake for 40 minutes, or until a toothpick comes out clean. Let this rest five minutes, then tip it onto a wooden cutting board.
6. In a small mixing bowl, add the powdered sugar, 1 Tbs. vanilla and milk. Stir or whisk until smooth. Drizzle the glaze over the top of the cake before transferring it to a serving platter. Lightly toast a couple of Tbs. Shredded coconut and garnish the cake.
7. Slice and serve!
8. Serves 6-8.

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https://bevcooks.com/2025/03/coconut-cake/

Afternoon Coconut Cake! And a video, natch.