Dreamy & Moist Coconut Cake


I wanted to design a cake for Mother’s Day and I was inspired by the beautiful white wood anemone which always start to grow in Finland around the Mother’s Day. Traditionally we pick these flowers for our mothers for that special day and that’s why I wanted to create a cake as beautiful as those white little beauties. And then I came up with the idea of making a dreamy, fluffy and super moist coconut cake with a delicious white cream cheese glaze. And oh wow, this has just became one of my top 10 cake recipes! I’m not even kidding. If you like cakes and coconut, you have to try this! (The recipe is also the simplest one ever!)



Dreamy & Moist Coconut Cake

  • Author: Viola Minerva
  • Prep Time: 15 min.
  • Cook Time: 55 min.
  • Total Time: 70 min.
  • Yield: 1 cake 1x


  • 4 ¼ dl flour (about 1.75 cups)
  • 4 dl shredded coconut (about 1.70 cups)
  • ½ tsp baking powder
  • 330 g butter (room temperature)
  • 4 ¾ dl sugar (about 2 cups)
  • 4 eggs
  • 2 dl sour cream (0.85 cup)
  • 1 tsp vanilla extract

White glaze:

  • 300 g cream cheese
  • 300330 g powdered sugar
  • 57 tbsp milk

On top:

  • coconut flakes
  • (white flowers, just for decorating, not for eating – especially wood anemone is not an eatable flower!)


  1. Preheat oven to 175°C.
  2. Mix flour, coconut flakes and baking powder in a bowl and set aside.
  3. Whisk butter and sugar in a big bowl until fluffy and creamy. Add eggs one at a time and mix until combined. Finally, mix in the sour cream and vanilla extract.
  4. Add the coconut and flour mixture to the butter-sugar mixture and mix.
  5. Prepare a cake tin (ø 23 cm) by lining it with a baking paper (sides and the bottom). Pour the cake batter into the cake tin and bake in the oven for about 50-55 minutes until the cake is just cooked through and the cake tester comes out clean. Don’t let it try or be in the oven for too long – it should stay moist!
  6. Let the cake cool before adding the glaze.
  7. Make the glaze. Whisk the cream cheese in a bowl. Add powdered sugar in smaller sections, mix and check the sweetness in between. The glaze doesn’t have to be overly sweet. Then add milk 1-2 tbsp at a time until the glaze is runny and you can pour it.
  8. Pour the glaze on top of the cake and spread it evenly with a spatula. Let the glaze drip on the sides!
  9. Decorate the cake with coconut flakes! Enjoy!


(I’ve decorated my cake with wood anemone, but remember that they’re not eatable flowers.)

Author: Viola Minerva

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    • Kiitos! Olenkin tietoinen että valkovuokko on lievästi myrkyllinen ja siksi olen reseptin yhteyteen kirjoittanut että kukat ovat kakussani vain koristeena ja nämä kyseiset kukat eivät ole syötäviä! 🙂