Coconut Pudding Spring Cake

Highlighted under: Sweet Tooth | Sugary Treats

I'm not one for overly complicated desserts, so this coconut pudding spring cake is right up my alley. It’s rich but light, and the cost is about $10 for the whole thing. Luckily, this cake was a hit with my family; my sister couldn't stop raving about how the coconut flavor actually shines through. The best part is, it sounds fancy but doesn’t take a ton of effort. Honestly, the hardest part might be waiting for it to chill before you can slice into it.

Created by

The Chefnoahcooks Team

Last updated on 2026-03-18T13:00:57.162Z

Making this coconut pudding spring cake was one of those kitchen adventures where I tried a few tricks to see what works best. I learned that using full-fat coconut milk gives you a creamier texture, and it really makes a difference! The first time I made it, I mistakenly thought I could use light coconut milk, which ended up being a little too watery.

My kids were skeptical when I mentioned the coconut, but they ended up asking for seconds! Honestly, it's a great dessert for any time of year, with a lovely lightness that doesn't feel heavy after a meal. The cheerful presentation makes it look fancy, but in truth, it’s pretty straightforward to make, even for less experienced bakers.

The Best Part

The coconut flavor really shines through
Easy to make, but looks impressive
Chilling it gives you the best texture
Best served with fresh fruit

Choosing Your Ingredients

For the cake, I always go for full-fat coconut milk. It gives the cake that moist, rich texture that you’re hoping for. If you need a lighter option, you could use light coconut milk, but honestly, I think you miss out on some creaminess. Make sure your eggs are at room temperature, too; it helps them incorporate better into the batter.

When it comes to the filling, using a good quality coconut milk can really make all the difference. I recommend sticking with full-fat here because the pudding texture relies on that creaminess. If you have a hard time finding full-fat, just know that low-fat will change the texture, though it might still work in a pinch.

A Quick Note on Coconut Pudding Spring Cake

This cake is really about the layers. The combination of the light cake and rich pudding makes each slice a delightful balance. After I pour the cooled coconut pudding over the cake, I like to give it at least two hours in the fridge. You can let it chill longer if you have the time; it helps the pudding to set up nicely.

When it comes to serving, I always recommend adding that toasted coconut on top. It gives such a nice texture and a bit of crunch against the creamy pudding. Fresh fruit, like mango or strawberries, adds a refreshing contrast, too. Honestly, I usually cut up a bunch of fruit just for fun and use whatever I have on hand.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup full-fat coconut milk
⅓ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt

For the Coconut Pudding Filling

1 can (13.5 oz) full-fat coconut milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract

For Garnish

Shredded coconut, toasted for topping
Fresh fruit (like mango or strawberries)

Instructions

Making the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together the coconut milk, vegetable oil, eggs, and vanilla extract until smooth. Combine the wet and dry ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for about 25 minutes. You’ll know it’s done when a toothpick comes out clean. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack.

Making the Coconut Pudding

In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt over medium heat. Stir continuously until the mixture thickens, about 5-7 minutes. Remove from heat and add the vanilla extract. Make sure to let it cool slightly before pouring it over your cooled cake. If you want a smoother topping, you can blend it a bit before pouring.

Assembling the Cake

Once the cake is completely cooled, pour the coconut pudding over it and spread evenly. Cover it and refrigerate for at least 2 hours so it sets properly. When you're ready to serve, sprinkle the top with toasted shredded coconut and fresh fruit. It adds a lovely touch!

How to Store Coconut Pudding Spring Cake

If you have any leftovers (which is sometimes a miracle), just cover the cake with plastic wrap and pop it in the fridge. It should keep well for a couple of days, although I’ve found that the pudding can start to soften the cake a bit after that, so it’s best to enjoy it within the first couple of days.

If you’re worried about the texture, try not to cover the cake too tightly, as you don’t want it to get soggy. And trust me, you might be tempted to just store everything in a big container, but keeping it covered in slices is a much better way to preserve it.

Ways to Switch It Up

Feeling a little adventurous? You could swap out the coconut milk for almond or oat milk if you have allergies or just prefer a different flavor. Just keep in mind that it will adjust the overall taste and texture. I’ve even tried adding a few tablespoons of cocoa powder to the batter for a chocolatey twist. It’s a hit with the kids!

Another fun idea is to change the toppings. Sometimes, I’ll sprinkle on crushed pineapple instead of the fresh fruit. It pairs really nicely with the pudding, and it’s an exciting change that my family enjoys. Just make sure to drain any excess juice from the pineapple if you go this route to keep the cake from getting soggy.

Questions About Recipes

→ Can I use different types of milk?

You can, but I wouldn’t recommend it for the pudding part. Almond or soy milk might be too thin and won’t set properly. Stick to full-fat coconut milk for the best results.

→ What can I do if the pudding doesn't thicken?

If it doesn’t thicken, it might be that the heat wasn’t high enough. Just continue to cook it a bit longer while stirring, and it should come together.

→ How do I store leftovers?

Honestly, I usually cover it with plastic wrap and keep it in the fridge. It lasts about 3-4 days, but it’s best enjoyed fresh.