The Best Homemade Coconut Cake Recipe: Soft, Moist, and Delicious

Craving a slice of tropical paradise? This Coconut Cake is the perfect dessert to satisfy your sweet tooth without derailing your health goals. Moist, fluffy, and bursting with coconut flavor, this cake is lightened up to fit into your Weight Watchers plan. Whether for a special occasion or a weekend treat, it’s a guaranteed crowd-pleaser!

Ingredients

For the Cake

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup granulated sugar substitute (like Stevia or Monk Fruit)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup light coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract

For the Frosting

• 1 cup light whipped topping
• 1/4 cup light cream cheese (softened)
• 1 tbsp powdered sugar substitute
• 1/4 cup toasted unsweetened shredded coconut (for garnish)

Instructions

Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, shredded coconut, sugar substitute, baking soda, baking powder, and salt.
3. In a separate bowl, beat the eggs, then mix in the applesauce, coconut milk, vanilla extract, and coconut extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.

Bake the Cake

1. Pour the batter into the prepared cake pan, smoothing the top with a spatula.
2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from the oven and allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

1. In a mixing bowl, beat the light whipped topping, cream cheese, and powdered sugar substitute until smooth and creamy.
2. Chill the frosting in the refrigerator for at least 15 minutes before spreading.

Assemble and Garnish

1. Spread the frosting evenly over the cooled cake.
2. Sprinkle the toasted shredded coconut on top for added flavor and texture.
3. Slice into 12 equal pieces and serve.

Nutritional Information

(Per Serving)

• Calories: 145
• Protein: 3g
• Carbohydrates: 20g
• Fat: 5g
• Fiber: 2g
• WW Points: 4–5 (depending on your plan)

Why You’ll Love This Recipe

1. Light and Flavorful: The combination of coconut milk and shredded coconut delivers a rich tropical flavor without being overly heavy.
2. Easy to Make: Simple ingredients and straightforward steps make this cake perfect for bakers of all levels.
3. Health-Conscious: With reduced sugar and fat, this cake is a guilt-free indulgence for those following Weight Watchers or other health-conscious plans.

Tips for Success

• Toasting Coconut: Toast the shredded coconut in a dry skillet over medium heat, stirring frequently, until golden brown. This enhances the flavor and adds a delightful crunch.
• Make It Ahead: Bake the cake a day in advance and frost it just before serving for best results.
• Substitutions: Swap the light coconut milk with almond milk or low-fat milk if desired.

Serving Suggestions

• Pair It With: A dollop of whipped topping or a scoop of light vanilla frozen yogurt for an extra treat.
• Perfect Occasions: Birthdays, brunches, or any gathering where a light yet satisfying dessert is needed.

This Coconut Cake is a testament to how deliciously indulgent desserts can also be part of a healthy lifestyle. With its moist texture and tropical flavors, it’s sure to become a favorite among your collection of guilt-free treats. Give it a try, and let the coconut magic transport you!