Toasted Coconut Skillet Cakes: Your New Favorite Moist & Easy Cast Iron Dessert

Indulge in the irresistible charm of these Toasted Coconut Skillet Cakes! Crafted with the rich creaminess of coconut milk, these cakes are incredibly tender and moist, so much so that you won’t even need a drop of frosting. Their natural sweetness and delightful texture make them perfect served simply with a dollop of homemade whipped cream or a generous scoop of vanilla bean ice cream. This recipe not only delivers a truly memorable dessert but also celebrates the rustic elegance of baking in a cast iron skillet.

For what felt like an eternity, owning a cast iron skillet was a culinary dream of mine. The allure of its even heat distribution, its ability to develop incredible crusts, and its storied history in kitchens worldwide captivated me. Yet, it wasn’t until just last year that I finally acquired my very first one, marking the beginning of a delightful journey into cast iron cooking. The wait, as you’ll soon discover with these Toasted Coconut Skillet Cakes, was absolutely worth it.

My fascination with cast iron dates back to my college days, a period when my culinary education was a mix of necessity and ambition. I was teaching myself the fundamental principles of cooking dinner, all while navigating the tight constraints of a college budget. This meant mastering the art of finding the cheapest pots and pans, often on deep discount sales with a stack of coupons, just to get by. It was a time of learning to be resourceful and creative in the kitchen, making the most of every ingredient and every piece of cookware I owned.

During those years, my apartment was practically a library of cookbooks and food magazines. I amassed over 200 cookbooks and countless magazines, devouring every page for inspiration and knowledge. While my collection has since been curated to a more manageable few dozen, I still cherish specific issues. One particular treasure is a “Taste Of The South” magazine that proudly featured a cover adorned with golden cinnamon rolls baked in a cast iron skillet, showcasing the beauty and versatility of cast iron cooking. That image, paired with the rustic charm of the pan, solidified my desire to own one.

However, the dream of a cast iron skillet remained just that – a dream. Between the initial cost, which was significant for a broke college student, and the sheer literal weight of the pan (imagine lugging that across campus!), it simply wasn’t the right time. Practicality often takes precedence over passion during those formative years. But the seed was planted, waiting for the opportune moment to sprout into a full-fledged cast iron collection.

Today, that seed has flourished! My kitchen now proudly boasts a collection of four cast iron skillets in various sizes, alongside three charming mini oval casserole pans. My initial grand plan was to display them as functional kitchen decor, hanging them on a wall as a testament to my culinary journey. Alas, the hooks I purchased proved to be too narrow (a detail I’ll inevitably forget to rectify during my next shopping trip). Nevertheless, they are frequently in use, bringing joy and deliciousness to every meal, especially when baking delightful desserts like these Toasted Coconut Skillet Cakes.

I crafted these exquisite Toasted Coconut Skillet Cakes with coconut milk for two very specific and heartwarming reasons. Firstly, for some inexplicable reason, toasted coconut has always been synonymous with Easter in my mind. Perhaps it’s the light, sweet, and comforting flavor that perfectly complements the fresh feeling of spring and holiday gatherings. There’s a certain cheerfulness that toasted coconut brings, making it an ideal ingredient for celebratory baking.

Secondly, and perhaps more importantly, my wonderful dad has a standing request for some form of coconut dessert every year for his birthday and for Father’s Day. While his usual preference leans towards a classic coconut pie, I wanted to surprise him with something new and equally delightful. Now, with this recipe for moist Toasted Coconut Skillet Cakes, he can enjoy the rich, tropical flavor of coconut in a tender cake form too. It’s a versatile treat that satisfies that specific craving for coconut goodness, making it a perfect addition to any family celebration.

My journey into owning cast iron truly began last year during an antique shopping excursion. I was on the hunt for unique food props to enhance my recipe photography when I serendipitously stumbled upon a lonely cast iron pan, on sale and calling my name. It certainly needed a good deal of tender loving care – a little rust, a bit of grime – but after some dedicated research and elbow grease, I managed to restore it to a condition as good as new. The satisfaction of reviving an old, forgotten piece of cookware was immense, and it quickly became a beloved tool in my kitchen.

This particular cast iron skillet has since become a workhorse, proving its worth in numerous baking adventures. It was the star in my decadent Chocolate Skillet Cake and also made an appearance in the delightful Carrot Cake Skillet Cake. Its ability to bake evenly and impart a lovely crust has made it indispensable. For these Toasted Coconut Skillet Cakes, I opted for two 6.5-inch skillets, which are perfect for smaller, individual-serving cakes or for sharing. However, if you prefer a single, larger cake, the batter can easily fit into one 8-inch skillet or a standard 8-inch round cake pan. The flexibility of cast iron baking truly allows for various presentations of this easy coconut cake.

What truly sets my Toasted Coconut Skillet Cake apart from many other coconut cake recipes is the strategic use of canned coconut milk. This isn’t just any milk; it’s the secret ingredient that imbues the cake with an unparalleled tenderness and rich, authentic coconut flavor. You can typically find canned coconut milk in the Asian or Hispanic aisles of most grocery stores, making it easily accessible for your baking endeavors.

It’s crucial to ensure you’re picking up the right product: the label should explicitly say “coconut milk,” not “coconut cream” (which is much thicker and richer) or “coconut water” (which is thin and hydrating, not creamy). Before opening the can, give it a really good shake. This helps to reincorporate the thick, solid coconut cream that often separates and rises to the top with the thinner liquid below. Once shaken, pour the contents into a large measuring cup or bowl and stir vigorously until a smooth, uniform consistency is achieved. This perfectly blended coconut milk is what you’ll precisely measure for your cake batter, guaranteeing optimal moisture and flavor in every bite of these amazing skillet cakes.

This delicious Toasted Coconut Skillet Cake, with its wonderfully moist crumb and rich flavor, surprisingly reminded me of a classic carrot cake – but without the carrots! The texture is incredibly similar: dense yet fluffy, perfectly tender, and delightfully moist. In fact, during my retesting phases, I consciously enhanced the coconut flavor to ensure there was no confusion; this is unequivocally a coconut cake, through and through. The toasted coconut takes center stage, delivering a warm, nutty aroma and a comforting taste.

The beauty of this cake lies in its inherent deliciousness. It boasts such an exceptional tenderness and moisture on its own that it truly doesn’t require any frosting, glaze, or elaborate topping. Its simple, unadorned perfection shines through. I personally love serving it warm or at room temperature with a generous dollop of simple homemade whipped cream, which adds a light, airy contrast to the rich cake. Alternatively, for an absolutely heavenly experience, a scoop of creamy vanilla bean ice cream would be a sublime accompaniment, melting slightly into the warm cake and creating an irresistible dessert pairing.

Baking in a cast iron skillet offers more than just a rustic aesthetic; it’s a game-changer for many recipes. Cast iron excels at retaining and distributing heat evenly, which means your cake will bake consistently from edge to center, resulting in a beautifully golden crust and a perfectly cooked interior. This characteristic makes it ideal for skillet cakes, providing a slight crispness on the outside that perfectly contrasts the soft, moist crumb within. Plus, serving directly from the skillet adds a charming, comforting touch to any meal.

For those new to cast iron, a little care goes a long way. Ensuring your skillet is properly seasoned and lightly greased before baking will not only prevent sticking but also contribute to the deliciousness of your cake. After enjoying your Toasted Coconut Skillet Cakes, remember to clean your cast iron gently, dry it thoroughly, and apply a thin layer of oil to maintain its seasoning. With proper care, your cast iron skillet will continue to be a cherished kitchen companion for years to come, turning out countless delectable desserts like this one.

Toasted Coconut Skillet Cakes Recipe

Yield:
2-4 servings

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

Ingredients for Coconut Skillet Cakes

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup packed brown sugar
• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 cup canned coconut milk, solid and liquid stirred together until consistency of milk
• 1 cup shredded coconut, toasted
• Whipped cream or vanilla ice cream, for serving

Instructions to Bake Your Toasted Coconut Skillet Cakes

1. Preheat your oven to 350°F (175°C). Lightly grease two 6.5-inch cast iron skillets, one 8-inch cast iron skillet, or one 8-inch round cake pan, depending on your preference for size.
2. In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
3. In a large mixing bowl, using an electric mixer, beat together the packed brown sugar, softened unsalted butter, and granulated sugar until the mixture is light and creamy, which should take approximately 2-3 minutes. Beat in the room temperature egg, vanilla extract, and coconut extract until well combined.
4. Gradually add the dry flour mixture alternately with the prepared coconut milk. Begin and end with the dry ingredients, adding the flour in three additions and the coconut milk in two additions. Mix until just combined, being careful not to overmix. Gently stir in the toasted shredded coconut.
5. Transfer the cake batter evenly to your prepared cast iron skillets or cake pan. Bake the 6.5-inch skillets for 25-30 minutes, or the 8-inch skillet/pan for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean. Serve your Toasted Coconut Skillet Cakes warm or at room temperature, accompanied by homemade whipped cream or a scoop of creamy vanilla bean ice cream for an ultimate treat.

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