30+ Irresistible Coconut Milk Cake Recipes to Satisfy Every Sweet Tooth

Coconut milk isn’t just for curries or smoothies—it’s a secret weapon for making cakes incredibly moist, rich, and flavorful.

Whether you’re a seasoned baker or a casual dessert lover, coconut milk can completely transform your cake recipes.

It adds a creamy depth and subtle tropical aroma that pairs beautifully with fruits, spices, chocolate, and even nuts.

From traditional cultural treats like Filipino bibingka and Brazilian bolo de coco to modern twists like coconut milk lemon cake and coconut chocolate mug cake, these 30+ coconut milk cake recipes offer something for every taste and occasion.

Some are perfect for everyday snacking, others are showstoppers for holidays and celebrations.

All are packed with irresistible coconut flavor and soft textures that melt in your mouth.

Ready to get inspired by cakes that are creamy, cozy, and coconut-rich? Let’s dive into this sweet and satisfying collection.

30+ Irresistible Coconut Milk Cake Recipes to Satisfy Every Sweet Tooth

With more than 30 coconut milk cake recipes to explore, you’ll never run out of delicious ways to enjoy this creamy tropical ingredient.

Whether you love light and airy chiffon cakes or dense and rich loaf cakes, coconut milk brings an unbeatable texture and taste to every bake.

Try a few recipes from this list, and you’ll quickly find new favorites that are perfect for every season and celebration.

Happy baking—and may your kitchen always smell like coconut and warm cake.

Coconut Milk Cake

This moist and flavorful coconut milk cake brings tropical comfort in every bite.

Made with pantry staples, it’s a soft, tender cake that infuses the richness of coconut milk both in the batter and a soaking syrup.

It’s perfect for celebrations, potlucks, or simply to enjoy with tea.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk (full fat)

Instructions:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Alternate adding the flour mixture and coconut milk, beginning and ending with flour. Pour the batter into the pan and bake for about 30–35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

This coconut milk cake is delightfully soft, lightly sweetened, and deeply aromatic.

It’s a crowd-pleaser that stays moist for days and pairs wonderfully with whipped cream, fresh fruits, or a drizzle of extra coconut milk syrup.

Thai Coconut Cake

A beloved Thai-style coconut cake that combines fluffy texture with a rich, milky flavor.

This cake stands out for its slightly chewy topping layer made from a mixture of coconut milk and rice flour, giving it a traditional Southeast Asian touch.

Ingredients:

• ¾ cup cake flour
• ½ cup sugar
• 3 eggs
• ½ tsp vanilla extract
• ¼ cup vegetable oil
• ½ cup coconut milk
• ¼ cup rice flour
• 2 tbsp sweetened shredded coconut

Instructions:
Preheat oven to 340°F (170°C). Line a square or round cake pan with parchment. Whisk together eggs and sugar until pale and fluffy. Add vanilla extract and oil, mixing until combined. Gently fold in sifted cake flour. Pour the mixture into the pan. In a separate bowl, mix coconut milk and rice flour until smooth. Gently pour this mixture over the cake batter and sprinkle shredded coconut on top. Bake for around 30 minutes or until golden and set. Cool before slicing.

With its soft base and creamy coconut topping, this Thai coconut cake delivers both flavor and texture.

It’s especially satisfying when served slightly chilled and enjoyed with a cup of jasmine tea.

Filipino Bibingka

This traditional Filipino coconut cake is soft, slightly sticky, and infused with the flavors of coconut milk and rice flour.

Usually baked in banana leaves, it’s a festive treat often served during holidays but just as comforting year-round.

Ingredients:

• 1 cup rice flour
• ½ cup all-purpose flour
• 1 tbsp baking powder
• ½ cup sugar
• 2 eggs
• 1 cup coconut milk
• ¼ cup butter, melted
• Grated coconut or salted egg slices (optional topping)

Instructions:
Preheat oven to 375°F (190°C). Line a round pan with banana leaves or parchment paper. In a mixing bowl, combine rice flour, all-purpose flour, and baking powder. In another bowl, whisk eggs and sugar until smooth, then mix in coconut milk and melted butter. Combine wet and dry ingredients until a smooth batter forms. Pour into prepared pan and top with optional grated coconut or salted egg slices. Bake for 25–30 minutes or until a toothpick comes out clean.

Bibingka offers a unique blend of sweet and savory, soft and slightly chewy textures.

Its warm coconut aroma and subtle richness make it a nostalgic comfort food that tastes even better shared with others.

Coconut Tres Leches Cake

This twist on the classic Latin American tres leches cake uses coconut milk as one of the three milks, creating an extra-rich and tropically flavored dessert.

The sponge cake soaks up the creamy mixture, resulting in a lush and indulgent texture that’s perfect for special gatherings.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 5 large eggs, separated
• 1 cup sugar
• 1/3 cup whole milk
• 1 can evaporated milk
• 1 can sweetened condensed milk
• 1 cup coconut milk
• Whipped cream and toasted coconut flakes for topping

Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a bowl, mix flour and baking powder. In a separate bowl, beat egg yolks with ¾ cup sugar until pale. Stir in milk and flour mixture. In another bowl, beat egg whites to soft peaks, then gradually add remaining sugar and beat to stiff peaks. Fold egg whites into the yolk mixture. Pour batter into the pan and bake for 25–30 minutes. Cool completely. Poke holes in the cake and pour over the mixture of evaporated milk, condensed milk, and coconut milk. Refrigerate at least 4 hours or overnight. Top with whipped cream and toasted coconut before serving.

With its creamy coconut infusion and soft, moist sponge, this cake is irresistibly decadent.

It’s a crowd favorite at potlucks and celebrations, with flavors that get better by the day.

Coconut Chiffon Cake

Light, airy, and bursting with coconut essence, this chiffon cake is the perfect dessert when you want something not overly sweet but still full of flavor.

The use of coconut milk adds a creamy depth, while the texture stays soft and fluffy.

Ingredients:

• 2¼ cups cake flour
• 1 tbsp baking powder
• ½ tsp salt
• 7 large eggs, separated
• 1½ cups sugar
• ¾ cup coconut milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ tsp cream of tartar

Instructions:
Preheat oven to 325°F (160°C). In a bowl, sift together cake flour, baking powder, and salt. In another bowl, beat egg yolks with 1 cup of sugar, coconut milk, oil, and vanilla until smooth. Gradually stir in dry ingredients. In a clean bowl, beat egg whites with cream of tartar to soft peaks, then slowly add remaining sugar and beat to stiff peaks. Gently fold egg whites into the batter. Pour into an ungreased tube pan and bake for 55–60 minutes. Invert and cool completely before removing.

The soft cloud-like crumb and tropical scent of coconut make this chiffon cake an elegant centerpiece.

Serve plain or with a dusting of powdered sugar or light glaze for added sweetness.

Vegan Coconut Milk Cake

This dairy-free coconut milk cake is perfect for vegans and anyone avoiding eggs or butter. It’s tender and moist, with a mild sweetness and rich coconut flavor.

Plus, it’s simple to make with wholesome, plant-based ingredients.

Ingredients:

• 1½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut milk
• ⅓ cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Lightly grease an 8-inch round cake pan. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a separate bowl, combine coconut milk, melted coconut oil, vinegar, and vanilla. Pour wet ingredients into the dry and mix just until combined. Pour into the pan and bake for 30–35 minutes or until a toothpick comes out clean. Let cool before serving.

Soft, moist, and naturally dairy-free, this vegan coconut cake is a winner for any occasion.

It’s delicious on its own or with a coconut glaze or fruit topping, proving that indulgence can be plant-based and simple.

Sri Lankan Coconut Cake

This aromatic coconut cake from Sri Lanka is known for its rich texture and deep flavor, thanks to a generous use of coconut milk and fresh grated coconut.

Often enjoyed during tea time or festive events, it’s a delightful blend of tropical and spice notes.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ cup unsalted butter
• ¾ cup sugar
• 3 eggs
• ½ cup coconut milk
• ½ cup grated fresh or desiccated coconut
• 1 tsp vanilla extract
• A pinch of ground cardamom (optional)

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or square pan. In a bowl, cream butter and sugar until light. Beat in eggs one at a time. Stir in vanilla and coconut milk. In a separate bowl, whisk flour, baking powder, and cardamom. Combine dry ingredients with the wet batter. Fold in grated coconut. Pour into pan and bake for 30–35 minutes or until golden and a skewer comes out clean. Cool before slicing.

This cake is beautifully soft and fragrant, with a rustic coconut texture and subtle spice.

It’s a perfect companion for afternoon tea or as a sweet treat after dinner.

Coconut Pound Cake

A dense yet moist dessert, this coconut pound cake is ideal for those who enjoy rich, buttery flavors.

The coconut milk adds depth and a smooth finish, making this cake great on its own or with a glaze.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup butter, softened
• 1 cup sugar
• 3 eggs
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ cup shredded coconut (optional for texture)

Instructions:
Preheat oven to 350°F (175°C). Grease and flour a loaf pan. Cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla. Combine dry ingredients and gradually add to the wet mixture, alternating with coconut milk. Fold in shredded coconut if using. Pour batter into the pan and bake for 50–55 minutes, or until a toothpick comes out clean. Cool completely before serving.

The cake’s rich crumb and mellow coconut notes make it a fantastic everyday dessert or gifting option.

Slice it thick and enjoy it with coffee, or toast it slightly and top with jam for a cozy breakfast bite.

Brazilian Coconut Cake (Bolo de Coco)

A classic Brazilian dessert, bolo de coco is a moist coconut cake soaked in a sweet coconut milk mixture and topped with shredded coconut.

It’s especially popular at birthdays and gatherings and is best served chilled.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 4 eggs
• 1 cup sugar
• ½ cup vegetable oil
• 1 cup coconut milk
• ½ cup regular milk

For soaking syrup:

• 1 can sweetened condensed milk
• 1 cup coconut milk
• ½ cup shredded coconut for topping

Instructions:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Beat eggs and sugar until fluffy, then mix in oil, coconut milk, and regular milk. Gradually add flour and baking powder. Pour into the dish and bake for 30–35 minutes. In a bowl, mix condensed milk and coconut milk. Once the cake is out of the oven and slightly cooled, poke holes across the surface and pour the syrup over it. Sprinkle with shredded coconut. Chill in the fridge for a few hours before serving.

This cake is beloved for its ultra-moist texture and sweet coconut glaze.

It’s refreshing, satisfying, and even better when served cold on a warm day.

Coconut Milk Snack Cake

This easy-to-make snack cake is soft, fluffy, and infused with the creamy taste of coconut milk.

It requires minimal effort and is ideal for a quick dessert, tea-time treat, or even a light breakfast bite.

Ingredients:

• 1¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup sugar
• ½ cup coconut milk
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ½ cup shredded coconut (optional topping)

Instructions:
Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan. In a large bowl, whisk flour, baking powder, baking soda, and sugar. In a separate bowl, mix coconut milk, oil, egg, and vanilla. Combine the wet and dry ingredients and mix until smooth. Pour batter into the pan and top with shredded coconut if using. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before slicing.

This cake is wonderfully simple and full of subtle coconut flavor.

It’s not too sweet, making it a great anytime treat that pairs well with coffee or chai.

Coconut Milk Chocolate Cake

This rich and moist chocolate cake gets a luxurious twist with the addition of coconut milk.

It adds a creamy texture and a hint of tropical flavor, elevating a classic dessert into something more exotic.

Ingredients:

• 1½ cups all-purpose flour
• 1 cup sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup coconut milk
• ½ cup vegetable oil
• 1 tbsp vinegar
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round pan. In a bowl, whisk flour, sugar, cocoa, baking soda, and salt. In another bowl, combine coconut milk, oil, vinegar, and vanilla. Add wet ingredients to dry and stir until smooth. Pour into the pan and bake for 30–35 minutes. Let cool before frosting or serving.

The combination of coconut milk and chocolate creates a luscious, melt-in-your-mouth texture.

It’s a fantastic choice for birthdays or whenever you’re craving something deeply chocolatey yet uniquely flavored.

Coconut Milk Semolina Cake (Basbousa-style)

Inspired by Middle Eastern basbousa, this coconut milk version is made with semolina and soaked in a coconut syrup, resulting in a rich, grainy texture and a fragrant finish.

It’s a unique cross-cultural dessert that’s both satisfying and easy to make.

Ingredients:

• 1 cup semolina
• ½ cup all-purpose flour
• 1 tsp baking powder
• ¾ cup sugar
• 1 cup coconut milk
• ¼ cup melted butter or oil
• 1 tsp vanilla extract

For syrup:

• ½ cup sugar
• ½ cup coconut milk
• 1 tsp rose water (optional)

Instructions:
Preheat oven to 350°F (175°C). Grease a square or round pan. In a bowl, mix semolina, flour, baking powder, and sugar. Add coconut milk, melted butter, and vanilla; stir to form a thick batter. Pour into pan and smooth the top. Bake for 30 minutes or until golden. In a saucepan, heat syrup ingredients until sugar dissolves. Once the cake is out of the oven, pour the warm syrup over the cake. Allow to cool and absorb before cutting into squares.

This semolina cake offers a distinct texture and deep coconut flavor.

It’s perfect for those who love moist, syrup-soaked desserts with a slightly coarse bite.

Coconut Milk Mug Cake

This single-serve coconut milk mug cake is the perfect quick fix for your sweet cravings.

Made in minutes using a microwave, it delivers soft, fluffy texture and a delicious coconut aroma with minimal ingredients and effort.

Ingredients:

• ¼ cup all-purpose flour
• 2 tbsp sugar
• ¼ tsp baking powder
• A pinch of salt
• ¼ cup coconut milk
• 1 tbsp coconut oil or vegetable oil
• ¼ tsp vanilla extract
• 1 tbsp shredded coconut (optional)

Instructions:
In a microwave-safe mug, mix flour, sugar, baking powder, and salt. Stir in coconut milk, oil, vanilla, and shredded coconut. Mix until smooth. Microwave on high for 1 to 1½ minutes, or until the top is set. Let cool slightly before eating.

This mug cake is soft, warm, and coconutty with just the right level of sweetness.

It’s ideal when you need dessert in a hurry—comforting, quick, and completely satisfying.

Gluten-Free Coconut Milk Cake

This gluten-free cake uses almond flour and coconut milk to create a moist, tender dessert that’s both nutritious and delicious.

It’s great for anyone avoiding gluten but still craving a rich and satisfying slice of cake.

Ingredients:

• 1½ cups almond flour
• ½ tsp baking powder
• ¼ tsp salt
• 3 large eggs
• ½ cup coconut milk
• ⅓ cup honey or maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted

Instructions:
Preheat oven to 350°F (175°C). Line a loaf or 8-inch round pan with parchment. In a large bowl, whisk almond flour, baking powder, and salt. In another bowl, whisk eggs, coconut milk, honey, vanilla, and melted coconut oil. Mix wet and dry ingredients until well combined. Pour into the prepared pan and bake for 30–35 minutes. Let cool before serving.

The cake is moist and tender, with a lovely coconut flavor and a hint of natural sweetness.

It’s a wholesome option that doesn’t sacrifice taste or texture.

Coconut Milk Banana Cake

This soft and moist banana cake gets a creamy lift from coconut milk, creating a naturally sweet and tropical-tasting treat.

It’s a great way to use ripe bananas and pairs well with tea or coffee.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 2 ripe bananas, mashed
• ½ cup coconut milk
• ½ cup sugar
• ⅓ cup oil
• 1 egg
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or round pan. In a bowl, mix flour, baking soda, and salt. In another bowl, whisk together mashed bananas, coconut milk, sugar, oil, egg, and vanilla. Combine wet and dry ingredients until just mixed. Pour into pan and bake for 35–40 minutes or until a toothpick comes out clean. Let cool before slicing.

The blend of banana and coconut makes this cake tender, flavorful, and comforting.

It’s perfect for breakfast, a mid-day snack, or an easy dessert option.

Coconut Milk Angel Cake

This coconut twist on the classic angel food cake delivers a light, fluffy texture with a subtle tropical note.

Using whipped egg whites and coconut milk, it’s a fat-free dessert that feels indulgent yet airy.

Ingredients:

• 1 cup cake flour
• 1½ cups sugar, divided
• 12 large egg whites
• 1 tsp cream of tartar
• ½ tsp salt
• ½ cup coconut milk
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)

Instructions:
Preheat oven to 350°F (175°C). Sift flour with half the sugar and set aside. In a large bowl, beat egg whites until foamy, then add cream of tartar and salt. Continue beating to soft peaks. Gradually add remaining sugar, beating to stiff peaks. Gently fold in flour mixture, coconut milk, and extracts. Spoon into an ungreased tube pan and smooth the top. Bake for 35–40 minutes. Invert to cool completely before removing.

This cake has an elegant structure and a mild coconut essence.

It’s best enjoyed with fresh berries or a light coconut glaze for a refreshing finish.

Coconut Milk Honey Cake

With its blend of honey and coconut milk, this cake offers a warm, mellow sweetness and ultra-moist crumb.

It’s a naturally sweet treat perfect for afternoon tea or a relaxed brunch.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup honey
• ½ cup coconut milk
• ¼ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)

Instructions:
Preheat oven to 350°F (175°C). Lightly grease a loaf pan. In a bowl, whisk flour, baking soda, salt, and cinnamon. In another bowl, whisk honey, coconut milk, oil, eggs, and vanilla until smooth. Combine wet and dry ingredients. Pour into the pan and bake for 35–40 minutes. Let cool before serving.

This cake has a comforting aroma and naturally rich flavor.

It’s not overly sweet, which makes it ideal for those who prefer lighter desserts with wholesome ingredients.

Coconut Milk Pineapple Cake

Inspired by tropical flavors, this cake pairs coconut milk with juicy pineapple for a fruity, aromatic dessert.

It’s incredibly moist and works well as a sheet cake, layered treat, or even cupcakes.

Ingredients:

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ cup sugar
• 2 eggs
• ¾ cup coconut milk
• ⅓ cup oil
• 1 cup crushed pineapple (with juice)
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan. In a bowl, mix flour, baking powder, baking soda, and sugar. In another bowl, whisk eggs, coconut milk, oil, pineapple, and vanilla. Combine wet and dry ingredients and mix until smooth. Pour batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean. Cool before serving.

With its tropical mix of coconut and pineapple, this cake is delightfully refreshing.

It’s great for summer parties and pairs beautifully with cream cheese or whipped coconut frosting.

Coconut Milk Carrot Cake

This tropical variation of classic carrot cake features coconut milk for extra moisture and richness.

The result is a soft, hearty cake with warm spice and sweet, earthy carrot flavor—perfect for any time of year.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 2 eggs
• ½ cup coconut milk
• ⅓ cup oil
• ¾ cup sugar
• 1½ cups grated carrot
• ½ cup shredded coconut (optional)

Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round or square cake pan. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, beat eggs, coconut milk, oil, and sugar until smooth. Stir in the grated carrots and shredded coconut. Add dry ingredients and mix gently until just combined. Pour into pan and bake for 35–40 minutes. Cool before frosting or slicing.

The cake is spiced, moist, and bursting with flavor from both the carrots and coconut.

It tastes great with a light glaze, cream cheese frosting, or simply dusted with powdered sugar.

Coconut Milk Orange Cake

Bright and citrusy, this orange cake with coconut milk delivers a sunny flavor combination.

The coconut milk brings moisture and depth, while fresh orange juice and zest add a refreshing zing.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• 2 eggs
• ½ cup coconut milk
• ⅓ cup orange juice
• 2 tbsp orange zest
• ¼ cup oil
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or round cake pan. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat eggs, sugar, coconut milk, orange juice, zest, oil, and vanilla. Combine wet and dry ingredients and mix until smooth. Pour into prepared pan and bake for 30–35 minutes or until golden and set. Let cool before serving.

This cake has a light, citrusy fragrance and soft texture with just a touch of tropical richness.

It’s lovely with a drizzle of orange glaze or served plain with tea.

Coconut Milk Custard Cake

This custard-style cake has a creamy, flan-like texture thanks to coconut milk and eggs.

It separates into a light sponge top and a smooth, rich bottom layer as it bakes—making it both cake and pudding in one.

Ingredients:

• ½ cup all-purpose flour
• ¾ cup sugar
• 4 eggs, separated
• 1¾ cups coconut milk
• ½ tsp vanilla extract
• 1 tbsp lemon juice
• A pinch of salt

Instructions:
Preheat oven to 325°F (160°C). Grease and flour an 8-inch round pan. In a bowl, beat egg yolks with sugar until creamy. Add flour, coconut milk, lemon juice, and vanilla, and mix until smooth. In a separate bowl, beat egg whites with salt until stiff peaks form. Gently fold egg whites into the coconut mixture. Pour into the pan and bake for 45–50 minutes. Cool completely before slicing.

This cake is silky and luscious, with layers of soft sponge and creamy custard.

It’s a comforting dessert best enjoyed chilled and dusted with a bit of powdered sugar or toasted coconut.

Coconut Milk Vanilla Cake

A soft, simple, and elegant coconut milk vanilla cake that highlights the natural creaminess of coconut with the comforting flavor of vanilla.

This is a go-to cake for everyday enjoyment or as a base for layered desserts.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 2 eggs
• ½ cup coconut milk
• ¼ cup oil or melted butter
• 1½ tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease an 8-inch round or loaf pan. In a bowl, combine flour, baking powder, baking soda, and salt. In another bowl, beat sugar and eggs until pale. Stir in coconut milk, oil, and vanilla. Mix in the dry ingredients until just combined. Pour into the pan and bake for 30–35 minutes. Allow to cool before serving.

This cake has a soft, fluffy crumb and subtle flavor that works well on its own or dressed up with fruit, whipped cream, or glaze.

It’s a versatile dessert that never feels too heavy.

Coconut Milk Marble Cake

This beautiful swirled cake blends vanilla and chocolate batters with coconut milk, resulting in a visually striking and deeply flavorful dessert.

The coconut milk enhances the texture and gives both batters a rich depth.

Ingredients:

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 2 eggs
• ½ cup coconut milk
• ⅓ cup oil
• 1 tsp vanilla extract
• 2 tbsp cocoa powder
• 1 tbsp coconut milk (extra for cocoa batter)

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or bundt pan. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat sugar and eggs. Add coconut milk, oil, and vanilla. Combine wet and dry ingredients. Divide batter in half and stir cocoa powder and extra coconut milk into one half. Alternate spoonfuls of each batter in the pan and swirl gently with a knife. Bake for 40–45 minutes. Let cool before serving.

The result is a moist and tender cake with beautiful marbling and a balance of chocolate and vanilla flavors enhanced by the coconut undertone.

Perfect with coffee or milk.

Coconut Milk Cornmeal Cake

This rustic-style cake is inspired by Latin American and Caribbean desserts, using cornmeal for texture and coconut milk for richness.

It’s hearty, golden, and deliciously satisfying.

Ingredients:

• 1 cup fine yellow cornmeal
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• ½ cup coconut milk
• ⅓ cup melted butter or oil
• 2 eggs
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a square baking dish. In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar. In another bowl, mix coconut milk, melted butter, eggs, and vanilla. Combine both mixtures and stir until smooth. Pour into the pan and bake for 30–35 minutes or until golden. Cool before slicing.

This cake has a unique texture—slightly crumbly but moist—and a toasty coconut flavor that stands out.

It’s great served warm with honey, jam, or even cheese for a sweet-savory twist.

Spiced Coconut Milk Cake

Infused with warm spices and creamy coconut milk, this cozy cake is perfect for cool days or festive occasions.

The blend of cinnamon, ginger, and nutmeg creates a deep, comforting flavor balanced by the richness of coconut.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ½ tsp salt
• ¾ cup brown sugar
• 2 eggs
• ½ cup coconut milk
• ⅓ cup oil
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a round or loaf cake pan. In a bowl, whisk together flour, baking powder, baking soda, spices, and salt. In another bowl, beat eggs and brown sugar until creamy. Add coconut milk, oil, and vanilla, and stir to combine. Mix in the dry ingredients until smooth. Pour batter into the pan and bake for 30–35 minutes. Let cool before slicing.

The cake’s warm aroma and rich, spiced flavor make it a great choice for gatherings, especially when served with whipped cream or a cinnamon glaze.

Coconut Milk Apple Cake

This moist apple cake is enhanced with coconut milk, adding extra tenderness and a subtle tropical note to the sweet, juicy apples.

It’s a homey, rustic dessert that’s ideal for afternoon coffee or autumn baking.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup sugar
• 2 eggs
• ½ cup coconut milk
• ¼ cup oil or melted butter
• 1 tsp vanilla extract
• 1½ cups diced apples

Instructions:
Preheat oven to 350°F (175°C). Grease a square or round cake pan. In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt. In another bowl, beat eggs and sugar until light, then stir in coconut milk, oil, and vanilla. Add dry ingredients to wet, then fold in diced apples. Pour into the pan and bake for 35–40 minutes. Let cool before serving.

This cake is soft, fruity, and lightly spiced, with a gentle coconut flavor that pairs beautifully with apples.

Serve it plain, dusted with sugar, or with a scoop of vanilla ice cream.

Coconut Milk Almond Cake

Nutty, moist, and subtly sweet, this coconut milk almond cake is simple yet sophisticated.

Ground almonds add richness and a delicate crumb, while coconut milk keeps it tender and fragrant.

Ingredients:

• 1 cup almond flour
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup sugar
• 2 eggs
• ½ cup coconut milk
• ¼ cup oil or melted butter
• 1 tsp almond extract
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan. In a bowl, mix almond flour, all-purpose flour, baking powder, and salt. In another bowl, beat sugar and eggs, then mix in coconut milk, oil, and extracts. Stir in dry ingredients until just combined. Pour into pan and bake for 30–35 minutes. Cool completely before slicing.

The cake is soft and nutty with a buttery texture and floral aroma.

It’s elegant enough for a dinner party, yet simple enough to enjoy with afternoon tea.

Coconut Milk Lemon Cake

This bright and zesty lemon cake is made extra moist and tender with the addition of coconut milk.

The coconut balances the sharpness of lemon, creating a refreshing, soft-textured dessert perfect for spring and summer occasions.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 2 eggs
• ½ cup coconut milk
• ⅓ cup oil
• 2 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or round cake pan. In one bowl, mix flour, baking powder, baking soda, and salt. In another bowl, beat eggs and sugar until fluffy. Stir in coconut milk, oil, lemon juice, zest, and vanilla. Add the dry ingredients to the wet and mix just until combined. Pour into the pan and bake for 30–35 minutes. Cool completely before slicing or glazing.

This cake has a light, citrusy zing with creamy undertones.

It’s refreshing and perfect for sunny days, and works beautifully with a light lemon glaze or powdered sugar dusting.

Coconut Milk Pumpkin Cake

Rich in texture and flavor, this coconut milk pumpkin cake is a cozy and nourishing treat for the fall season.

The coconut milk adds creaminess while enhancing the natural sweetness of the pumpkin and spices.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cloves
• ½ tsp salt
• ¾ cup sugar
• 2 eggs
• 1 cup pumpkin purée
• ½ cup coconut milk
• ⅓ cup oil
• 1 tsp vanilla extract

Instructions:
Preheat oven to 350°F (175°C). Grease a loaf or bundt pan. In a bowl, combine flour, baking powder, baking soda, spices, and salt. In a separate bowl, whisk sugar, eggs, pumpkin, coconut milk, oil, and vanilla. Mix wet and dry ingredients until smooth. Pour into pan and bake for 40–45 minutes. Let cool before slicing.

This cake is dense, warmly spiced, and incredibly moist.

It’s excellent for fall gatherings, served with whipped cream, or even as a sweet breakfast option.

Coconut Milk Cherry Cake

Bursting with juicy cherries and the smooth richness of coconut milk, this cake is both fruity and tender.

The balance of sweet-tart cherries and creamy coconut flavor makes it a lovely summer dessert.

Ingredients:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup sugar
• 2 eggs
• ½ cup coconut milk
• ⅓ cup oil
• 1 tsp vanilla extract
• 1½ cups pitted cherries (fresh or frozen)

Instructions:
Preheat oven to 350°F (175°C). Grease a round or square cake pan. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, beat sugar and eggs, then stir in coconut milk, oil, and vanilla. Fold in the dry ingredients, then gently mix in cherries. Pour batter into the pan and bake for 35–40 minutes. Cool before slicing.

The cake is soft and fruity with occasional bursts of juicy cherry in every bite.

Serve it with a dollop of whipped cream or enjoy it chilled for a refreshing treat.

Conclusion

Coconut milk cakes bring together comfort, creativity, and a bit of tropical magic in every bite. These 30+ recipes are more than just desserts—they’re moments of joy, made with love and full of flavor. Whether you’re baking for a special event or just because, coconut milk offers a reliable way to elevate your cakes with moisture and richness. Bookmark your favorites and come back whenever you need a sweet escape. The coconut goodness is endless!