Tropical Coconut Palm Cakes - an Easy Recipe For Any Occasion

Tropical Coconut Palm Cakes - an Easy Recipe For Any Occasion

Not sure what to make for your next event? Check out this delicious and easy to make coconut palm cake recipe! It's sure to become your go-to dessert.

Looking for a new and delicious dessert to impress your friends and family? Try making this easy-to-make coconut palm cake. With just a few ingredients, you can make a tasty treat that is sure to become the highlight of your next event!

Gather Your Ingredients.

To make the perfect coconut palm cake, you'll need the following ingredients: all-purpose flour, sugar, baking soda, salt, eggs, butter, sour cream, vanilla extract, coconut extract and shredded coconut. You will also need one can of store-bought canned frosting for the topping.

Begin by preheating the oven to 350 degrees Fahrenheit, and greasing two 8-inch round cake pans. In a medium bowl, mix together the flour, sugar, baking soda and salt. Then in a separate bowl, beat together the eggs, melted butter, sour cream and extracts until blended. Gradually add in the first dry mixture until all ingredients are combined. Stir in 3⁄4 cup of shredded coconut. Evenly pour batter into prepared pans and bake for 25 minutes or until a knife inserted into the center comes out clean. Cool for 10 minutes before inverting onto cooling racks to cool completely before frosting with your store-bought canned frosting and topping with remaining 1⁄2 cup of shredded coconut. Enjoy!

Preheat the Oven & Grease the Pan.

Before you get started on the cake, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with cooking spray or butter. Make sure to coat all sides of the pan for easy removal after baking. Once preheated, place the pan in the oven and begin gathering the other ingredients for your cake mix.

In a separate medium-sized bowl, whisk together the mixture of dry ingredients: flour, baking powder, baking soda, salt and cinnamon. Set aside the dry ingredients while you prepare your melted butter and mashed bananas. In yet another bowl, add the banana purée and melted butter. Beat it all together until blended evenly. Once blended correctly, begin adding in the wet ingredients to the dry mix and beat until combined, but do not over beat. Finally, pour your batter into the prepared cake pan and place into preheated oven for 30 minutes or until a toothpick inserted into center comes out clean. Allow time for the cake to cool completely before removing from pan and serving. Enjoy with ice cream or freshly sliced fruit!

Make the Cake Batter.

To begin making the batter, combine 11⁄2 cups of all-purpose flour, 2 teaspoons of baking powder, 1⁄2 teaspoon of baking soda and a pinch of salt. Sift these ingredients for uniform size particles and mix them well. In a separate bowl, cream together 1 cup (200 g) granulated sugar and 1⁄2 cup butter until smooth. Slowly add two eggs to the mixture and keep beating until it becomes light and fluffy. Finally, stir in the 1⁄4 cup coconut milk carefully.

Slowly incorporate the dry ingredients in three parts into the wet mixture, stirring well between each addition. To create a soft texture, add 1⁄2 cup of mashed banana to the batter as well. Once it’s ready, spoon the cake batter into paper-lined muffin pans and bake at 350°F (175°C) for 20 minutes or until they are golden brown and a toothpick inserted in the center comes out clean. Serve these fluffy palm cakes with vegan cream cheese frosting or your favourite topping and enjoy!

Pour Batter Into the Pan and Bake.

Grease an 8-inch baking pan with some butter or oil and pour the batter into it. Bake in a 350°F (180°C) oven for 25-30 minutes until a toothpick comes out clean when inserted into the cake. Let the cake cool before removing it from the pan, then transfer it onto a plate or cake stand for serving. Enjoy this unique tropical coconut palm cake at any occasion!

The batter is easy to make by combining all the ingredients in a bowl, stirring until well combined. The juicy and tart pineapple pieces add tanginess to the sweet coconut flakes and the cake itself, so be careful not to overmix them in the batter. Folding them gently into the mixture at the end does the trick! For extra texture and flavor, sprinkle some shredded coconut on top of the cake before baking it. The result will be a tropical-flavored cake that satisfies anyone’s taste buds as soon as it comes out of the oven.

Let Cool & Frost with Coconut Icing.

Once your coconut palm cake has cooled, you can spread some coconut icing on top for even more tropical flavor! To make the coconut icing, simply mix together 1 cup of powdered sugar with 2 tablespoons of melted butter, 1 tablespoon of cream and 1⁄4 cup of toasted flaked coconut. Spread the prepared icing onto your cake and garnish with extra toasted flakes, if desired. Now you’re all set to enjoy a delicious and easy-to-make tropical treat!

To begin, preheat your oven to 350 degrees F. Grease two 9-inch round pans and line their bottoms with parchment paper. Beat together 1 cup of softened butter and 1 cup of sugar until light and fluffy. Slowly add 4 eggs one at a time, beating after each egg is mixed in. In a separate bowl, combine together 1 teaspoon of vanilla extract, 1⁄2 cup of sour cream, and 2 cups of flour before adding it to the wet ingredients. Slowly stir in 3⁄4 cup of flaked coconut. Then divide the mixture into the two prepared pans before baking them for 30 to 35 minutes or until an inserted toothpick comes out clean. After the cakes have cooled completely remove from the pans, then continue with your desired decoration process!

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