Cardamom Coconut Cake

This cardamom coconut cake is the perfect treat for any occasion! It’s easy to make, and can be enjoyed as an after-dinner dessert, or as a mid-morning snack with a cup of coffee.

Cardamom coconut cake is a rich and moist dessert that is a coconut lovers’ dream! It makes a great dessert for parties or a delicious ending to family dinners. I’ve made this with and without the cardamom, and there is just something about the added spice that really makes a difference. The cardamom is subtle, but adds a slight floral lift to the overall flavor.

Ingredients

• Granulated sugar
• Vegetable oil
• 2 large eggs
• All-purpose flour (or gluten-free variant like Cup 4 Cup)
• Baking powder
• Unsweetened dessicated coconut (or fresh grated coconut*)
• Cardamom powder
• Vanilla extract
• Whole milk (sub with 2%)
• Salt

How to Make Cardamom Coconut Cake

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the sugar, oil, and eggs until smooth.
• Next, stir in the flour, baking powder, dessicated coconut, 1/2 teaspoon cardamom powder, vanilla, milk, and a pinch of salt.
• Transfer cake batter to a parchment-lined 8″ x 8″ square baking pan.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• During the second half of baking, make the syrup by boiling the sugar and water in a saucepan until just slightly thickened. Stir in 1/2 teaspoon of cardamom, cover the pan tightly, and set aside.
• Take the cake out of the oven and immediately pour the syrup evenly on top of it.
• Let the cake rest for 45-60 minutes. Sprinkle 1-1 1/2 tablespoons desiccated coconut over the top before slicing and serving. Enjoy!

What to Serve With It

Serve with a side of vanilla ice cream, whipped cream, or enjoy it with a cup of coffee, herbal tea, or an ice cold beverage.

How Long Does Coconut Cake Last?

This coconut cake will last for up to a week when stored in an airtight container in the fridge. I like to portion it out in individual servings, to enjoy as a mid-morning or even late afternoon pick me up. You can also freeze this cake for up to 6 weeks.

Recipe Variations and Tips

• Cardamom is a delicious spice, but if you find that it isn’t to your liking, you can substitute it with the following:
• Cinnamon: 1/2 teaspoon in cake batter, 1/4 teaspoon in syrup
• Pumpkin spice: 1 teaspoon in the cake batter, none in the syrup.
• Fresh coconut versus dessicated: You can substitute 1 cup of fresh, grated coconut instead of dessicated coconut. Be aware that the texture and flavor will be slightly different.

More Recipes to Enjoy!

• Flourless Chocolate Torte
• Chocolate Buttercream Frosting
• Pumpkin Pie Dip

Cardamom Coconut Cake

This cardamom coconut cake makes the perfect treat for any occasion! It’s easy to make, and can be enjoyed as an after-dinner dessert, or as a mid-morning snack with a cup of coffee.

Print Recipe Pin Recipe

Servings 9 servings

Calories 346 kcal

Ingredients

  

• 2/3 cup granulated sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 2/3 cup all-purpose flour or gluten-free variant like Cup 4 Cup
• 1 1/2 teaspoons baking powder
• 3/4 cup unsweetened dessicated coconut plus more for topping
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon vanilla extract
• 1/4 cup whole milk sub with 2%
• pinch of salt
• For syrup:
• 1 cup granulated sugar
• 1 cup water
• 1/2 teaspoon cardamom powder

Instructions

 

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the sugar, oil, and eggs until smooth.
• Next, stir in the flour, baking powder, dessicated coconut, 1/2 teaspoon cardamom powder, vanilla, milk, and a pinch of salt.
• Transfer cake batter to a parchment-lined 8″ x 8″ square baking pan.
• Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
• During the second half of baking, make the syrup by boiling the sugar and water in a saucepan until just slightly thickened. Stir in 1/2 teaspoon of cardamom, cover the pan tightly, and set aside.
• Take the cake out of the oven and immediately pour the syrup evenly on top of it.
• Let the cake rest for 45-60 minutes. Sprinkle 1-1 1/2 tablespoons desiccated coconut over the top before slicing into equal-sized squares. Serve and enjoy!

Notes

Recipe Variations and Tips

Cardamom is a delicious spice, but if you find that it isn’t to your liking, you can substitute it with the following:
Cinnamon: 1/2 teaspoon in cake batter, 1/4 teaspoon in syrup
Pumpkin spice: 1 teaspoon in the cake batter, none in the syrup.
Fresh coconut versus dessicated: You can substitute 1 cup of fresh, grated coconut instead of dessicated coconut. Be aware that the texture and flavor will be slightly different.