Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple and easy coconut cake recipe makes a delicious cake using desiccated coconut from scratch that you can whip in five minutes. It tastes great unfrosted as a coffee cake, served with whipped cream for a light dessert, or use with some decadent buttercream for a more indulgent treat or celebration cake.
Table of Content
You know I'm a person that ALWAYS bakes from scratch and I've been on a mission to get everyone around me to bake from scratch. Why?
Well, mostly because it's so EASY!! In an attempt to get people to bake from scratch, I started this series of one-bowl cakes and cupcakes. It's been going really well so far. Many of you enjoy baking these cakes and love the recipes. So, yay!!
Why make this cake?
This recipe is not just easy to bake but it's also super versatile.
- It tastes delicious on its own. Oh, try it while it's still warm!!! HEAVEN!
- Unless I'm baking for my customers, I do not frost cakes for our home. My kids will eat just simple fresh cake with no frosting at all. So, I just sprinkle some shredded coconut flakes on the top.
- You can layer it with coconut cream filling and frost it with coconut buttercream to make a very indulgent dessert. (I've given both recipes below)
- You can even cover it with fondant to make a celebration cake for a birthday or anniversary.
- Having said that, I have a layer coconut cake recipe that I use for my cake orders. I bake it in separate layers, so I do not have to torte the cake.
Ingredients and substitutes
- Butter - I always use butter at room temperature. But, if you want a vegan version, you can use the same amount of margarine in the recipe.
- Coconut Milk / Milk - I like to add coconut milk as it enhances the flavor of the cake. And yet, if you want, you can add regular milk. Almond milk works too.
- Coconut Extract - It does add a nice flavor, but you can just substitute it with vanilla extract as well.
- Desiccated Coconut - This is shredded dry coconut and is not the same as coconut flour or coconut sugar. Coconut flour is just the dried coconut fiber after removing all the coconut milk. So, please use desiccated coconut, which has all the flavor of coconut. And use the unsweetened variety as the cake with the required amount of sugar.
Easy old-fashion coconut cake
Cake
- Preheat oven to 320°F / 165°C/ Gas Mark 3
- Grease and line baking pans - I used one 8-inch round cake pan.
But, you can use 2 x 8-inch round cake pan, or 1 x 9-inch round cake pan, one 8 x 8-inch square pan - Combine - In the bowl of the stand mixer with the paddle attachment measure all ingredients except the desiccated coconut.
Pro tip - For a one-bowl recipe always make sure the butter, eggs, and milk are at room temperature. Otherwise, the batter will be lumpy. - Coconut - Now, add in the desiccated coconut and combine well.
Pro tip - We add the desiccated coconut last because we do not want to crush it also it will absorb moisture instantly. - Pan - Pour batter into your prepared baking pan or pans. Sprinkle some shredded coconut or almonds on top.
Pro tip - If you plan to use this in a layer cake then do not add coconut or almonds as it will make leveling it difficult later. - Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean.
Pro tip - If you bake in two separate pans the baking time will be reduced to about 20 to 25 minutes. - Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Pro tip - It is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
Make Coconut Filling
- In a bowl of a stand mixer or hand mixer, cream butter and half the sugar until light and fluffy.
- Add the extract, followed by the coconut cream a little at a time. Then add the powdered sugar until you reach a filling consistency
Pro tip - A filling consistency is softer than peanut butter.
Coconut Buttercream
- Add all ingredients to a bowl of a stand mixer. Mix until light and fluffy.
Pro tip - This is a one-bowl buttercream recipe. So, you must ensure that the butter is at soft room temperature. Otherwise, the frosting will be lumpy.
Assemble
- Prepare simple syrup - cool completely before using.
Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist. - Torte - Using a bread knife or cake leveler cut the domes off the cake layers. Split the cake into two horizontally. Brush both layers with simple syrup.
- Fill - Pipe a buttercream dam (edge) on the cake layer. Top with a big dollop of coconut filling – spread evenly but within the piped buttercream dam/edge.
Pro tip - A buttercream dam prevents the soft filling from oozing out of the sides of the cake. - Stack/garnish - Place the second layer back on top. Sprinkle the cake with desiccated coconut or powdered sugar as I have done,
OR Frost the outside generously with coconut buttercream.
This is our family's favorite!! No frosting - just a cup of tea.
more coconut recipes
How long will this coconut cake keep?
This coconut cake will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month or more.
Can I use cake flour for this cake?
Cake flour does give a soft cake with a tender crumb, but since we have desiccated coconut in this cake, the all-purpose flour works better.
Can I use fresh coconut for this cake?
You can use fresh shredded coconut instead of desiccated coconut. But, then the cake will keep in the fridge for just 3 to 4 days, as fresh coconut has a shorter shelf life.
Can I add some fruit to this cake?
Yes, you can add ½ cup of dried fruits like raisins, chopped dates, and cranberries to the batter just before baking.
Printable Recipe
BEST Coconut Cake Recipe
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 320°F / 165°C/ Gas Mark 3
Difficulty: Easy
Calories: 340kcal
Adjust Servings Here: 12 servings
Description
Coconut is such a versatile flavor and can be used in savory or sweet dishes. This simple, easy and effortless coconut cake recipe makes a delicious cake from scratch that you can whip in five minutes. It tastes great unfrosted as a coffee cake, served with whipped cream for a light dessert or some decadent buttercream for a more indulgent treat or celebration cake.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
For Cake
- 6 oz (170 g) Butter (unsalted, room temperature)
- 1 cup (200 g) Sugar
- 3 Eggs (large)
- 1 ½ teaspoon Baking powder
- 1 ¾ cup (220 g) All-purpose flour
- 1 cup (85 g) Desiccated coconut
- ½ cup (120 ml) Coconut milk (or regular milk)
- ½ teaspoon Vanilla extract
- ½ teaspoon Coconut extract ((optional))
- ½ teaspoon Salt
- ½ cup (40 g) Shredded coconut (for the top (optional))
For Coconut Filling
- ½ cup (120 ml) Coconut cream (thick)
- 3 tablespoon Butter (unsalted)
- 1 ½ cup (180 g) Powdered sugar
- ½ teaspoon Vanilla extract (or coconut extract)
For Coconut Buttercream
- 4 oz (113 g) Butter (unsalted, room temperature)
- ¼ cup (60 ml) Coconut cream (or regular cream)
- 2 cups (240 g) Powdered sugar (confectioners sugar)
- ½ teaspoon Vanilla extract (or coconut Extract)
- ¼ teaspoon Salt
Instructions
Cake
- Preheat oven to 320°F / 165°C/ Gas Mark 3
- Grease and line baking pans - I used one 8-inch round cake pan.But you can use 2 x 8-inch round cake pan, or 1 x 9-inch round cake pan, one 8 x 8-inch square pan.
- Combine - In the bowl of the stand mixer with the paddle attachment, measure all ingredients except the desiccated coconut.Pro tip - For a one-bowl recipe always make sure the butter, eggs, and milk are at room temperature. Otherwise, the batter will be lumpy.6 oz Butter, 1 cup Sugar , 3 Eggs, 1 ½ teaspoon Baking powder, 1 ¾ cup All-purpose flour, ½ cup Coconut milk, ½ teaspoon Vanilla extract, ½ teaspoon Coconut extract, ½ teaspoon Salt
- Coconut - Now, add in the desiccated coconut and combine well. Pro tip - We add the desiccated coconut last because we do not want to crush it also it will absorb moisture instantly.1 cup Desiccated coconut
- Pan - Pour batter into your prepared baking pan or pans. Sprinkle some shredded coconut or almonds on top. Pro tip - If you plan to use this in a layer cake then do not add coconut or almonds as it will make leveling it difficult later.½ cup Shredded coconut
- Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean.Pro tip - If you bake in two separate pans the baking time will be reduced to about 20 to 25 minutes.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decoratePro tip - It is very important that the cakes are completely cooled before frosting. Otherwise, the frosting will melt on the warm cakes.
Make Coconut Filling
- In a bowl of a stand mixer or hand mixer, cream butter and half the sugar until light and fluffy.3 tablespoon Butter, 1 ½ cup Powdered sugar
- Add the extract, followed by the coconut cream a little at a time. Then, add the powdered sugar until you reach a filling consistencyPro tip - A filling consistency is softer than peanut butter.½ cup Coconut cream, ½ teaspoon Vanilla extract
Coconut Buttercream
- Add all ingredients in a bowl of a stand mixer. Mix until light and fluffy.Pro tip - This is a one-bowl buttercream recipe. So, you must ensure that the butter is at soft room temperature. Otherwise, the frosting will be lumpy.4 oz Butter, ¼ cup Coconut cream, 2 cups Powdered sugar, ½ teaspoon Vanilla extract, ¼ teaspoon Salt
Assemble
- Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Using a bread knife or cake leveler cut the domes off the cake layers. Split the cake into two horizontally. Brush both layers with simple syrup.
- Fill the cake - Pipe a buttercream dam (edge) on the cake layer. Top with a big dollop of coconut filing – spread evenly but within the piped buttercream dam/edge.Pro tip - A buttercream dam prevents the soft filling from oozing out of the sides of the cake.
- Place the second layer back on top. Sprinkle the cake with desiccated coconut or powdered sugar as I have done, OR Frost the outside generously with coconut buttercream.
Recipe Notes & Tips
The success of this coconut filling recipe is the thick coconut cream and the best way to get thick coconut cream is to
- Place the can of coconut cream in the fridge for a couple of hours until cold.
- When you open the can you will find the thick coconut cream and liquid separated.
- Gently scoop out the thick coconut cream into a separate bowl.
- The water can be used for other uses - soups, stews, and sauces.
- Use the thick coconut cream in this recipe below.
- You can also whip this coconut cream with sugar until light and fluffy just like whipped cream.
Nutrition Information
Calories: 340- kcalCarbohydrates: 38.9- gProtein: 3.2- gFat: 19.9- gSaturated Fat: 13.4- gPolyunsaturated Fat: 5.9- gMonounsaturated Fat: 0- gTrans Fat: 0.6- gCholesterol: 73- mgSodium: 105- mgPotassium: 0- mgFiber: 0.9- gSugar: 27.4- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Michelle
Hi Veena,
Love this recipe . My family love this too. Tried making it to cupcakes with this and it turned out great too.
Veena Azmanov
Thank you, Michelle. Yes, it is a very versatile recipe indeed.
Leelo
Thank you for this recipe!
This is my favorite cake ever! I've made it so many times and it's always come out so delicious, also my friends LOVE it.
I use almonds instead of coconut flakes on top and sometimes make a cream cheese/coconut/lemon filling. yum
Veena Azmanov
Sounds delicious Leelo. Thank you, for the feedback.
Elza Varghese
Hi Veena, can this recipe be used for cupcakes? Just curious.
Veena Azmanov
Yes absolutely, Elza. Just adjust the cooking time. It should be about 20 to 22 minutes for cupcakes.
vidya
Hi Veena.. this seems like a nice recipe but i personally dont like eggs in the cakes due to the smell.. can i replace this with 3 flaxmeal?
Veena Azmanov
Vidya. I have not tried this recipe with egg substitutes. I suggest you look for and eggless recipe to avoid any disappointment.
soumya
Hi Veena,where I live, there is dried shredded coconut as well as the more powdery dessicated coconut. Which do you recommend I use in the batter?
Veena Azmanov
I would recommend the dessicated coconut
Jameela
Week 2 Day 2 Done
I made this coconut cake
It is delicious. But was little dry