Tiki Paradise Coconut Cake
A moist and fluffy cake infused with coconut flavor, topped with a rum-spiked frosting. This Tropical-inspired recipe, ready in about 65 minutes, layers All-purpose flour, Coconut milk, Eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups All-purpose flour
- 1 cup Coconut milk
- 2 Eggs
- 1/2 cup (melted) Butter
- 1 cup Granulated sugar
- 1 tsp Baking powder
- 1 tbsp Vanilla extract
- 2 tbsp Light rum
- 1 cup Powdered sugar
- 1/2 cup Coconut flakes
The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. In a bowl, whisk 2 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
- Step 2: In another bowl, beat 2 eggs, then add 1 cup coconut milk, 1/2 cup melted butter, 1 cup sugar, and 1 tbsp vanilla extract. Mix until smooth, then fold in dry ingredients.
- Step 3: Pour batter into pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely.
- Step 4: For frosting: Beat 1 cup powdered sugar with 2 tbsp light rum until smooth. Spread over cake and top with toasted coconut flakes.
