If you’re a fan of rich, indulgent desserts, the Ooey Gooey Coconut Cake will quickly become your new favorite. With its moist, buttery layers, sweet coconut filling, and a luscious glaze, this cake is a perfect treat for any occasion—from birthdays and family gatherings to a simple weekend indulgence. Unlike dry, crumbly cakes, the ooey-gooey texture of this dessert makes every bite melt in your mouth, while the coconut adds a tropical twist that is both comforting and exotic.
The magic of this cake lies in its layers. A soft, tender cake base forms the perfect foundation for a rich coconut filling that oozes with sweetness. A light glaze or frosting ties everything together, ensuring each bite is decadently satisfying. What’s more, this recipe is surprisingly simple, using ingredients you likely already have in your pantry, and can be baked in under an hour, making it both convenient and irresistible.
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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1 ½ cups granulated sugar
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4 large eggs
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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¾ cup whole milk
For the Coconut Filling:
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1 can (14 oz) sweetened condensed milk
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1 ½ cups sweetened shredded coconut
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2 large eggs
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1 teaspoon vanilla extract
For the Glaze (Optional but Recommended):
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, and lightly dust it with flour. This step ensures that the cake comes out cleanly and prevents sticking. For added flavor, you can line the pan with parchment paper.
2. Make the Cake Batter
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3–4 minutes using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined. Overmixing can make the cake dense, so a gentle hand is key.
3. Prepare the Coconut Filling
In another bowl, combine the sweetened condensed milk, shredded coconut, eggs, and vanilla extract. Mix until smooth and creamy. This filling is what gives the cake its signature ooey-gooey texture.
4. Layer and Bake
Pour half of the cake batter into the prepared pan, spreading it evenly. Gently spoon the coconut filling over the batter, leaving a small border around the edges. Top with the remaining cake batter, using a spatula to smooth it out.
Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out mostly clean (the coconut layer may still leave a few sticky crumbs, which is perfect).
5. Make the Glaze
While the cake is baking, prepare the optional glaze by mixing powdered sugar, milk, and vanilla in a small bowl until smooth. Adjust the milk to achieve a pourable consistency. The glaze adds an extra layer of sweetness and a glossy finish to the cake.
6. Cool and Serve
Allow the cake to cool in the pan for about 15–20 minutes before drizzling the glaze over the top. This ensures the glaze sets slightly but still soaks into the cake for maximum flavor. Slice into generous squares and serve warm or at room temperature.
Tips for the Perfect Ooey Gooey Coconut Cake
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Use Fresh Coconut: If possible, use freshly shredded coconut instead of dried for a more vibrant flavor and texture.
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Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smoother batter and more even baking.
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Avoid Overbaking: The “gooey” part comes from a slightly underbaked center, so keep an eye on the cake during the last 10 minutes.
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Customize: Add chopped nuts, chocolate chips, or a hint of almond extract to make your cake uniquely yours.
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Storage: Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat briefly for a fresh-out-of-the-oven taste.
Why This Cake Is Special
The combination of moist cake, rich coconut filling, and optional glaze makes this dessert unforgettable. Unlike traditional coconut cakes that can sometimes be dry or overly sweet, this version strikes the perfect balance of textures and flavors. It’s the kind of cake that invites second, even third helpings. The ooey-gooey texture ensures that every bite is a little indulgence, while the coconut brings a light, tropical note that makes it stand out.
Whether you’re baking for a special occasion or simply craving a comforting dessert, this Ooey Gooey Coconut Cake is sure to impress. Its simplicity, combined with its rich, indulgent flavors, makes it a crowd-pleaser for both kids and adults alike. The best part? The recipe is straightforward enough that even novice bakers can achieve bakery-quality results with a little care and patience.
So preheat your oven, gather your ingredients, and get ready to experience the bliss of an ooey-gooey slice of coconut heaven. One bite, and you’ll understand why this cake is destined to become a favorite in your dessert repertoire.
