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
Leonie
Baked this cake and took it to my friends place and all 6 of us thought it was delicious
Veena Azmanov
Thank you, Leonie. Happy, you enjoyed this cake. Thanks for the feedback.
Sheenagh
Hello can i use fresh grated coconut in this as i would like to try it
Veena Azmanov
I have not used fresh in this but I do believe it will work. Let me know how it goes.
Seraphina
I notice that all your cakes are this one bowl recipe, and they are fluffy i tried it once and my cake was heavy even my children noticed that the cake wasn't fluffy, I just wondered why, can we use the cake mixture for this recipe?I want to try itto. Thanks Veena.
Veena Azmanov
No, Seraphina. All my recipes are not one-bowl recipes. But, I do have a few one-bowl recipes and those were aimed to encourage people to bake from scratch. I just posted a coconut cake with coconut cream filling and SMBC today and this is not a one-bowl recipe either. If you look closely this one bowl-coconut cake is light and airy not dense at all. It all depends on the ingredients, how you measure, and how you mix your batter. Perhaps you may like to check out the other cake recipes
Soumya
Hi, Veena. This recipe looks so yum. What size cake pan did you use? Can't seem to find it anywhere in the recipe or did i miss it?
Veena Azmanov
Soumya I have used one 8-inch round baking pan. I have also given options for other pans in the recipe card below. Thanks
Addy
Hello,
I’m just wondering if this cake can sit out on the counter or does it have to be refrigerated?
Thanks!
Veena Azmanov
Hey Addy, This cake can sit out of the counter for 2 to 3 days. However, if you use a perishable frosting like meringue or cream cheese you must keep it in the fridge at all times
Safina
Is there any natural sugar alternative that I can use in this recipe? I can't use sugar, or maple/honey or any artificial sweeteners. I am just throwing random suggestions here but would 1 cup of carrots or 1 cup of applesauce work instead though I am not sure how they would compliment this cake!?
Veena Azmanov
Hey Safina. I have not tried this recipe with any sugar substitutes so I can't say what will work. If you do try with substitutes would love to hear the outcome so others can try too. Thanks.
Leelo
The cake was super good and so easy to make!
I used raw sugar and put almonds on top because I couldn't find coconut.
Somehow I had to keep it in the oven for an hour, I don't know...maybe it is my oven, it is not a fan oven.
Anyway, when it finally came out, it was delicious and the almonds on top made it super crispy. My housemate also loved it and said it was the best cake I've ever made.
Definitely will try more recipes from you.
Veena Azmanov
Thank you, Leelo. I am so happy to hear you enjoyed this cake. Thank you for coming back to leave this feedback.
Catherine
Hi Veena
Am about to try this cake as I love coconut. I have all the ingredients but only medium eggs. Do you think I should put 4 in or a little more milk instead?
I'm excited to try it
Catherine
Veena Azmanov
Hey Catherine. Yes, if you think the eggs are smaller adding one might be better. Or half the egg if you think it's medium eggs. I hope that makes sense. let me know how it was
Catherine
Hi Veena
Thanks for your quick reply. I had already gone ahead and put 4 eggs in. I think the mixture was a little wet so would try 3 and a half next time as you suggest. I also didn't make sure my eggs were room temp and the mixture split. It didn't rise very well. All in all, not great but completely my fault, not yours! Next time I will stick to the recipe carefully! Lesson learnt 😉
Veena Azmanov
I am so sorry to hear that Catherine. I don't think just an egg would make such a big difference in the recipe though. Perhaps check if there is anything else you didn't measure correctly as well. I hope this works better next time.
Quin
I baked the cake and it was simply delicious
Veena Azmanov
Thank you so much Quin
Petina
Hi, I made the cake. It didnot rise and was not fluffy but my family liked it still. Could it be because I used a mixer (a standing one) to mix all the ingridients and I mixxed them for a bit longer to be sure they were well mixed? I served it without the filling but with some clotted cream beside it and the family were crazy about it.
Veena Azmanov
You can use a Petina to make this cake as long as you don't overmix it. I am happy your family enjoyed it anyways. Clotted cream and coconut cake is a wonderful combination.