An image optimized for social sharing - for this simple coconut cake recipe made using desiccated coconut using a one bowl method. A simple and easy coconut cake.

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. 
4.84 from 31 votes
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Course: Dessert
Cuisine: Italian
Keyword: baking, cake, celebration, coconut, Layer cake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 340kcal
Author: Veena Azmanov
Cost: $20



For Cake

  • 170 grams Unsalted butter
  • 200 grams White fine granulated sugarĀ 
  • 3 Large eggs
  • 1 1/2 tsp Baking powder
  • 220 grams All-purpose flour
  • 90 grams Desiccated coconut
  • 120 ml Coconut milk or regular milk
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Coconut extract
  • 1/2 tsp Salt
  • 50 grams Shredded coconut optional

For Coconut Filling

  • 120 ml Thick coconut cream
  • 3 tbsp Unsalted Butter
  • 187 grams Powdered sugar
  • 1/2 tsp vanilla extract or coconut extract

For Coconut Buttercream

  • 113 grams Unsalted butter
  • 60 ml Coconut milk or regular milk
  • 250 grams Powdered sugar confectioners sugar
  • 1/2 tsp Vanilla extract or coconut Extract
  • 1/4 tsp Salt


Bake Cake

  • Preheat oven to 160 C / 320 F
  • Have all your ingredients ready so you do not forget anything.
  • Make sure - the butter, eggs, and milk are room temperature - if not wait a few minutes
  • Measure all ingredients in a bowl except the desiccated coconut
  • Mix it up - preferably with a whisk so you have a smooth even batter
  • Now add in the desiccated coconut and combine well.
  • Pour batter into greased and lined baking pan.
  • If topping with shredded coconut - sprinkle it now.
  • Bake in the center of the oven for about 30 to 40 minutes or until the skewer inserted in center comes out clean.
  • Let cool in the pan for 5 minutes then move to a rack to cool further.

Make Coconut Filling

  • In a bowl cream butter and half the sugar until light and fluffy.
  • Add the extract and coconut cream a little at a time.
  • Add more powder sugar until you reach a filling consistency.
  • A filling consistency is softer than peanut butter.

Coconut Buttercream

  • Add all ingredient in a bowl
  • Whisk until light and fluffy.


  • Make sure the cake is cooled completely before you frost (or the frosting will melt)
  • Split the cake into two horizontally.
  • Brush both layers with simple syrup
  • Spread a generous amount of filling on the bottom layer.
  • Place the second layer back on top
  • Sprinkle the cake with desiccated coconut or powdered sugar at this point as I have done OR
  • Frost the outside generously with coconut buttercream.


Calories: 340kcal | Carbohydrates: 38.9g | Protein: 3.2g | Fat: 19.9g | Saturated Fat: 13.4g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 0g | Trans Fat: 0.6g | Cholesterol: 73mg | Sodium: 105mg | Potassium: 0mg | Fiber: 0.9g | Sugar: 27.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg