Old Fashion Coconut Cake Recipe (One Bowl)
This simple, easy one-bowl coconut cake recipe, made with desiccated coconut from scratch, makes a delicious cake you can whip up in five minutes. It tastes great unfrosted as a coffee cake, served with whipped cream for a light dessert, or used with some decadent buttercream for a more indulgent treat or celebration cake.
You know I’m a person who ALWAYS bakes from scratch, and I’ve been on a mission to get everyone around me to bake from scratch. 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!!
This is my family’s favorite, and Mom made it often in under an hour for evening tea whenever we asked.
Why make this cake?
- One-bowl recipe — no mixer needed
- Soft, moist crumb with real coconut flavor
- Made with desiccated coconut (easy pantry ingredient)
- Works as a simple cake or dressed up with frosting
- Ready in under 45 minutes
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 has the required amount of sugar.
Step-by-step: Easy old-fashion coconut cake
- Preheat oven to 320°F / 165°C/ Gas Mark 3. Grease and line one 8-inch round cake pan with parchment paper. You can also use one 6-cup bundt pan instead.
- Combine – In the bowl, combine all ingredients until you have a smooth batter without any lumps, but DO NOT OVERMIX.
Pro tip – For a one-bowl recipe, always ensure the butter, eggs, and milk are at room temperature. Otherwise, the batter will be lumpy.
- Pan – Pour batter into your prepared baking pan. Sprinkle some almond flakes on top.
- Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
BEST Coconut Cake Recipe
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.
Video
Ingredients
- 4 oz (113 g) Butter unsalted, room temperature
- ¾ cup (150 g) Sugar
- 2 large Egg
- ¾ tsp Baking powder
- 1½ cup (190 g) All-purpose flour
- 1 cup (85 g) Desiccated coconut
- ½ cup (120 ml) Coconut milk or regular milk
- ½ tsp Vanilla extract
- 2 drops Coconut extract (optional)
- ½ tsp Salt
- 2 tbsp Almond flakes for the top (optional)
Method
- Preheat oven to 320°F / 165°C/ Gas Mark 3. Grease and line one 8-inch round cake pan with parchment paper. You can also use one 6-cup bundt pan instead.
- Combine – In the bowl of the stand mixer with the paddle attachment, combine all ingredients until you have a smooth batter without any lumps, but DO NOT OVERMIX.4 oz Butter , ¾ cup Sugar , 2 large Egg, ¾ tsp Baking powder, 1½ cup All-purpose flour, ½ cup Coconut milk, ½ tsp Vanilla extract , 2 drops Coconut extract, ½ tsp Salt, 1 cup Desiccated coconut
- Pan – Pour batter into your prepared baking pan. Sprinkle some almond flakes on top.2 tbsp Almond flakes
- Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in the center comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
Notes
- Batter should be smooth, not overmixed
- Desiccated coconut gives texture — don’t swap with coconut flour
- Check doneness at 30 minutes to avoid overbaking
- Store at room temp for 2–3 days or refrigerate for longer
- Best served slightly warm or at room temperature
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use room temp ingredients → smoother batter
- Don’t overmix → keeps cake soft
- Bake just until done → overbaking dries it
- Coconut milk gives better flavor than regular milk
This is our family’s favorite!! No frosting – just a cup of tea.
- Layered coconut cake with coconut cream filling (layer cake)
- One Bowl Carrot Cake
- Easy One–Bowl Peach Cake
- One–Bowl Raspberry Banana Cake
- Blueberry Yogurt Cake (One–Bowl Recipe)
- One Bowl Sour Cream Strawberry Cake
Frequently asked questions
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.
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.
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.
Yes, you can add 1/2 cup of dried fruits like raisins, chopped dates, and cranberries to the batter just before baking.
- Coconut Macaroons
- Coconut Sheet Cake Recipe
- Almond Coconut Macaroons: 3 Ingredients (Gluten-Free)
- White Chocolate Coconut Balls (No-Bake • 10 Min Treats)
I love this cake & so do all those I offer it to. Simple, not too sweet. Unless you add the icing, which makes it into a more decadent treat & possibly even more delicious.
Great taste & texture. I’m about to try it with a small amount of coconut oil substituted for some of the butter, seeing as i’m bored & housebound with spare coconut oil in the cupboard!
Thank you, Clare. Yes, I love this one very much myself. I have not tried it with coconut oil. Do let us know the outcome. Yes, everyone is baking these days to overcome boredom.
No dramatic difference (used 85g virgin coconut oil/fat + 200g butter). More intense coconut flavour, slightly, but really I idly tried this experiment just to use up some expensive product before it went out of date & am happy to revert to purely butter.
(Don’t like coconut essence personally. Too synthetic tasting)
Will keep this cake un-iced, makes it the diet version, right?!?
N.b I do like the weights rather than ‘cup’ measurements, as an English woman. More accurate for sure.
Thanks!
Thank you, Clare.
yeah, I presume the flavor would be intense coconut. Coconut oil has very strong coconut smell. We love this cake un-iced too – perfect like a coffee cake with a cup of tea
Very yummy recipe. Have made the standard cake a number of times. A while ago, I made this recipe into a rainbow layer cake for my daughter’s birthday. I just made thinner cakes (rather than try to cut a cooked cake) and put different coloured food colouring in each cake (4 thin cakes). Then covered and layered with the coconut filling – delicious. Because it’s a pale cake, the colours came out amazing. We loved it – thanks for the recipe 🙂
Thank you, Pene. I am so happy to hear you enjoyed this recipe. Coconut cake is my favorite too. Many years ago my mom had made me a coconut flavored rainbow cake too. She covered it with lots of coconut flakes. Your cake sounds delicious and pretty. Thank you for coming back to write this feedback.
Hi Veena !
What better time to bake all the cakes that I have wanted to at this time when in stress ! It turned out amazing loved it with out the icing . Can I just say I have a fan oven so cooked at 140 fan assisted . But it took an hour . Can’t fault it . It’s been out the oven 40 mins and already half gone ! Love it ! Thank you for the recipe xxx
Thank you, Maureen. I am so happy to hear you enjoyed this recipe. I do love a good coconut cake and I do like it without frosting too. Thanks for coming back to write this feedback
Hallos Veena,
Can I make this with freshly grated but toasted coconut instead ? As I cant get dessicated coconut here. Or do I use just freshly grated coconut. I am afaid it will add extra moisture to the cake. Pls advise.
Thank you,
Obiajulum
yes, the freshly grated coconut will definitely add more moisture to the cake.
This is also my recipe on the other blog and it uses fresh ground coconut. It’s my mom’s traditional coconut cake recipe. Does this work for you?
The cake turned out lovely but I cooked it at 150 degrees because my fan oven usually cooks very quickly but It took an hour to cook. Worth the wait though.
Thanks Jackie. I’m happy to hear that.
This recipe was pretty easy and yummy!!
Gracias ♥️
Reni, Nigeria
Thank you so much, Reni. So happy to hear you enjoyed it. Appreciate you coming back to write this feedback.
Wonderful recipe! I’m not a baker and baking isn’t instinctive for me like cooking is. This is hands down the easiest cake recipe I have EVER come across. The cakes turned out beautiful and I felt so proud! Loved it!
Thank you so much for sharing your gift with the rest of the world.
Amateur baker from Abuja, Nigeria!
Thank you so much, Ugo. So happy you enjoyed this recipe and found it so easy. Thank you for coming back to write this feedback. Appreciate the kind words.
Hi there,
I’m making this for my moms 50th- super excited it looks delicious! I was just wondering if I should double it or triple it if I plan on making 3 cakes in 3 9-inch pans?
Thanks
Yes, Charlotte. You can multiply this recipe very easy and it works great. I have done it many times.
Just adjust the number of servings below and it will automatically calculate the recipe for you.
You can also use Metric or US measurements by simply using the toggle below.
Let me know how it was. Thanks
Thanks for replying so quickly! One more question- is unsweetened shredded coconut the best substitue for desiccated coconut if i cant find the desiccated?
Ah.. I think that should be fine. Add 3/4 of the coconut first and check for consistency. Then add more as needed.
Thank You for the lively cake recipe. However i find the cake doesnt really brown but pale brown. I hve cut 20% from the sugar but still find it sweet maybe i should put 150g. Overall very good moist n soft only not happy with colour. Once again thnak you n yr advice wld b very much appreciated
Hey Nancy. Sugar does help brown baked goods but also check your oven temperature. If the oven is not hot enough it won’t brown the baked items.
Happy you enjoyed this recipe. Thanks for coming back to write this feedback.
Just made this cake for the first time today. Have eaten a slice with my afternoon coffee. was delicious and so easy to make. Love it
Thank you so much, Sharon. So happy to hear you enjoyed this recipe. yes, it is so easy to make. If you took a picture I’d love to see it – please add the picture here below my picture on Pinterest. (add photo)
Sorry cake didn’t last long enough for me to take a photo but will do next time as I will definitely be making again soon.
That’s Ok Sharon. Glad you enjoyed it. Have a lovely day.
I made this delicious cake for my dad’s birthday and it was hit all around the table! I followed the cake recipe exactly as written, but used a rhubarb curd filling and made a simple orange zest whipped cream frosting with sprinkled shredded coconut on top. Thanks so much for your recipes and the joy you bring to my baking days!
Ah, Thank you, Melissa. So happy to hear you and your family enjoyed this recipe so much. Thank you so much for coming back to write this feedback. Rhubarb curd filling and whipping cream sound wonderful. Thanks for the lovely comment.