Coconut Vanilla Bean Cake – Light And Delicious

Coconut Vanilla Bean Cake is a rich, moist dessert that combines creamy coconut milk and real vanilla bean for a flavorful experience.

Inspired by My Baking Addiction, this Coconut Vanilla Bean Cake quickly became a favorite in my kitchen. I have baked it multiple times, each attempt better than the last, adjusting the balance of coconut milk and vanilla bean paste to enhance the taste.

The shredded coconut adds texture, while the cream cheese frosting brings a smooth sweetness. This Coconut Vanilla Bean Cake offers a wonderful combination of flavors that never disappoints.

Now, I will share a detailed, step-by-step guide to making this delicious Coconut Vanilla Bean Cake from start to finish.

Coconut Vanilla Bean Cake

Coconut Vanilla Bean Cake is a luscious, moist cake blending creamy coconut milk with the rich flavor of real vanilla bean. The batter is tender and soft, studded with shredded sweetened coconut for added texture.

A smooth cream cheese frosting, flavored with vanilla and a hint of coconut milk, complements the cake perfectly. Toasted coconut flakes on top add a delightful crunch and extra coconut taste.

This Coconut Vanilla Bean Cake offers a harmonious balance of sweetness and tropical flavor, making every bite indulgent and satisfying.

How To Prepare Coconut Vanilla Bean Cake

Preparation Time: 25 minutes

Cooking Time: 40 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Yields: 12 servings

Kitchen Utensils

• Mixing bowls
• Electric mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Sifter
• 2 x 9-inch round cake pans
• Parchment paper
• Wire rack
• Cooling rack
• Offset spatula (for frosting)
• Skillet (for toasting coconut)

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) light brown sugar, packed
• ¾ cup (170g) unsalted butter, at room temperature
• 4 large eggs, at room temperature
• 1 tablespoon vanilla bean paste (or 1 vanilla bean, scraped)
• 1 cup (240ml) full-fat canned coconut milk, shaken well
• ½ cup (120ml) sour cream or Greek yogurt
• 1 cup (80g) sweetened shredded coconut

For the Frosting:

• 8 oz (226g) cream cheese, at room temperature
• ½ cup (115g) unsalted butter, at room temperature
• 3 to 3.5 cups (360–420g) powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• 2 to 3 tablespoons canned coconut milk (to adjust texture)

For the Topping:

• ¾ cup (60g) sweetened coconut flakes, toasted

How To Make Coconut Vanilla Bean Cake

1. Preheat & Prep:

First things first let’s get that oven going! Preheat it to 350°F (175°C). I always like to prepare my pans early so there are no surprises later. Grease two 9-inch round cake pans, line the bottoms with parchment paper, and give them a light dusting of flour. This little step saves you from the heartbreak of a cake that sticks.

2. Mix Dry Ingredients:

In a medium bowl, whisk together your flour, baking powder, baking soda, and salt. I find whisking so satisfying it feels like giving the ingredients a nice fluffy head start. Once mixed, set the bowl aside for later.

3. Cream Butter & Sugars:

Now, in your big mixing bowl, beat the butter, granulated sugar, and light brown sugar until they’re pale, light, and airy. This takes about 3–4 minutes with an electric mixer. The mixture should look creamy that’s when you know you’re on track.

4. Add Eggs & Vanilla:

Crack in the eggs one at a time, letting each blend fully before adding the next. It might feel slow, but trust me, it makes the batter smooth and glossy. Then stir in that heavenly vanilla bean paste the aroma alone will make your kitchen feel like a bakery.

5. Add Wet & Dry Alternately:

On low speed, gently alternate between the dry mixture and your coconut milk and sour cream. Start and end with the dry ingredients. Don’t overmix here I always stop the mixer as soon as everything looks combined. That way, your cake stays soft and tender.

6. Fold in Coconut:

Using a spatula, fold in the shredded sweetened coconut. The batter should be thick and dreamy at this point almost like a coconut cloud!

7. Bake the Cakes:

Divide the batter evenly between your pans and smooth out the tops. Bake for 35–40 minutes, or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes before moving them to a wire rack. I usually take a moment here to breathe in that warm, coconutty aroma so good!

8. Make the Frosting:

Beat together the cream cheese and butter until smooth. Slowly add in the powdered sugar, followed by the vanilla bean paste. Then, splash in the coconut milk, one tablespoon at a time, until you get a silky, spreadable frosting.

9. Toast the Coconut Topping:

In a dry skillet over medium heat, toast your sweetened coconut flakes. Stir constantly they can go from golden to burnt quickly! This usually takes 4–5 minutes. Once done, set them aside to cool.

10. Assemble the Cake:

Here’s the fun part! Place one cake layer on your serving plate, spread a generous amount of frosting, then top with the second cake. Frost the top and sides, making it as smooth or rustic as you like. Finally, sprinkle the toasted coconut all over the top. For neat slices, chill the cake slightly before serving though honestly, I usually can’t wait that long!

Note: This Coconut Vanilla Bean Cake is rich, fragrant, and moist thanks to the combination of coconut milk, sour cream, and vanilla bean paste.

The toasted coconut topping adds a lovely crunch and depth of flavor. It’s perfect for spring celebrations, birthdays, or any time you’re craving a decadent, coconut-forward dessert.

Nutrition Facts Of Coconut Vanilla Bean Cake

Nutrition	Amounts
Calories	510
Fat	28g
Saturated Fat	19g
Carbohydrates	60g
Sugar	42g
Protein	5g
Fiber	2g
Sodium	260mg

Why This Recipe Is A Must-Try?

This Coconut Vanilla Bean Cake is a must-try because it delivers a wonderfully moist and flavorful cake with authentic coconut and vanilla bean taste.

The use of full-fat coconut milk and real vanilla bean paste creates a rich, natural flavor that stands out. The tender crumb, combined with the tangy cream cheese frosting, offers the perfect balance of sweetness and creaminess.

Toasted coconut flakes on top add texture and a lovely finishing touch. Every bite feels indulgent, making this cake a memorable and satisfying treat worth baking again and again.

How To Decorate And Serve

To decorate this coconut vanilla bean cake, start by spreading a smooth layer of cream cheese frosting evenly over the cooled cake layers. Use an offset spatula for clean, sharp edges.

After frosting the entire cake, sprinkle toasted coconut flakes generously on the top for added texture and flavor. You can also add a few whole vanilla bean pods or edible flowers for a simple but elegant touch.

Serve the cake chilled or at room temperature, slicing it with a sharp knife for clean cuts. This cake pairs wonderfully with a cup of tea or coffee.

Health Benefits

Coconut Vanilla Bean Cake offers some nutritional perks thanks to its key ingredients. Coconut milk provides healthy fats called medium-chain triglycerides (MCTs), which may support energy and metabolism.

The use of real vanilla bean adds antioxidants that help fight free radicals. Greek yogurt or sour cream contributes protein and probiotics, promoting digestive health.

While this Coconut Vanilla Bean Cake is an indulgence and contains sugars and fats, enjoying it in moderation can be part of a balanced diet.

Choosing full-fat coconut milk and natural ingredients enhances flavor while offering nutrients that processed alternatives often lack.

Top Baking Tips

1. Bring butter and eggs to room temperature before starting. This helps them combine more evenly with the other ingredients, resulting in a smoother batter and a lighter, fluffier cake. Cold ingredients can cause the batter to curdle or mix unevenly.

2. Use a kitchen scale to measure your flour precisely. Scooping flour directly with a measuring cup can pack it down, leading to too much flour and a dense, dry cake. Weighing ensures the perfect amount every time.

3. After adding the dry ingredients, mix just until combined. Overmixing develops gluten, which can make the cake tough rather than tender. Gentle mixing keeps the crumb soft and delicate.

4. Line your cake pans with parchment paper on the bottom and grease the sides well. This prevents sticking and makes it much easier to remove the cake without damaging its shape or texture.

5. Let the cakes cool completely on a wire rack before frosting. Applying frosting while the cake is warm will cause it to melt and slide off, ruining the appearance and texture. Waiting ensures a smooth, stable finish.

Can I Add Other Flavors Or Ingredients To Customize The Cake?

Yes, feel free to experiment! You can add chopped toasted nuts, such as macadamia or almonds, for added texture. Incorporating citrus zest, like lime or orange, can provide a refreshing twist.

For a richer flavor, consider adding a splash of coconut rum to the batter or frosting. These additions can personalize the cake to suit your taste preferences.

Can I Use Regular Vanilla Extract Instead Of Vanilla Bean Paste?

Yes, you can substitute vanilla bean paste with pure vanilla extract. However, using vanilla bean paste enhances the cake’s flavor and adds visual appeal due to the specks of vanilla seeds.

If you prefer a more intense vanilla flavor, consider using the seeds scraped from a whole vanilla bean.

How Can I Make This Cake Dairy-Free?

To make a dairy-free version, substitute the butter with coconut oil or a plant-based butter alternative. Replace the sour cream or Greek yogurt with a dairy-free yogurt or coconut yogurt.

Ensure that the frosting is also made with dairy-free ingredients. These substitutions will maintain the cake’s rich texture and flavor.

Storage & Make Ahead

Store the coconut vanilla bean cake in an airtight container to keep it fresh. It can be kept at room temperature for up to two days, but for longer freshness, refrigerate it for up to five days.

Before serving, allow the cake to come to room temperature for the best flavor and texture. This Coconut Vanilla Bean Cake also freezes well wrap it tightly in plastic wrap and then foil, and freeze for up to three months.

To thaw, place it in the refrigerator overnight, then bring it to room temperature before frosting or serving. Making the cake a day ahead improves the flavors and texture.

Conclusion

This Coconut Vanilla Bean Cake is simple to prepare and absolutely delicious. The moist cake, infused with real vanilla bean and coconut flavors, makes every bite enjoyable.

Coconut Vanilla Bean Cake that’s approachable for bakers of all levels but still impressive in taste. The creamy frosting and toasted coconut topping add a wonderful finish that everyone will appreciate.

After making it, sharing and enjoying this cake brings great satisfaction. It quickly becomes a favorite dessert that’s worth making again and again.

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