Published: Mar 13, 2020. Modified: May 1, 2020 by Kemi · This post may contain affiliate links

Easy Coconut Cake Recipe

Name: Easy Coconut Cake Recipe
Prep time: 25 min
Cook time: 40 min
Ingredients: 300 g Butter; 300 g Sugar (granulated or caster); 5 Eggs; 1/2 cup Coconut milk (Canned ); 315 g Self raising flour (check notes below if using all purpose flour); 1/2 teaspoon Baking powder; 60 g Dessicated Coconut; 150 g Butter; 300 g Icing sugar (Powdered sugar); 1 teaspoon Coconut extract; Dessicated coconut (as desired (to cover))

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This easy coconut cake recipe gives moist, fluffy, coconut sponge cake that is intensely flavoured and irresistibly yummy. It's made with simple ingredients like flour, butter, desiccated coconut and few other ingredients.

If you're looking for a simple homemade coconut cake recipe that is easy anyone can bake it, here is the one.

Read through this entire post for answers to frequently asked questions, tips, storage information and more about this recipe before moving to the printable recipe card for ingredient list and directions.

Coconut Cake Recipe

Coconut cake is perfect for afternoon tea, dessert, birthday cake or any other celebration like baby shower and others. This simple cake recipe has a moist and spongy texture and coconut taste with every bite.

Just like my best madeira cake recipe, this recipe is suitable for the home baker and professionals. It requires simple ingredients, little effort and you get the best tasting desiccated coconut cake ever.

In this post I have included how to make coconut buttercream to decorate the cake if you wish.

Let me show you how to make the best coconut cake ever!

Why this easy coconut cake recipe is the best

This dessicated coconut cake is easy, quick and versatile.

Moist and intense coconut flavour - Say no to dry cakes!

Cheaper to make your own with just few inexpensive ingredients.

Makes use of simple ingredients you most likely have in your kitchen cupboards.

No need for expensive baking tools. You most likely have all the tools needed at home.

Failproof recipe. You get consistent results with this recipe.

It's homemade with love so no unnecessary preservatives.

Use any shape cake pan you have available.

Easy coconut cake recipe finished dishpicture

Cake baking tools you'll need

Mixing bowl

Mixer - hand or stand mixer

Spatula

Baking paper / Parchment paper

Cake pans - Two 8" round cake pans

Cooling rack - To cool cakes after baking.

Cake tester - Skewer or toothpick

Timer - If your oven doesn't have one.

Ingredients

Detailed ingredient list in the recipe card at the bottom of this post.

For this simple coconut cake recipe, the ingredients you'll need are :

Butter

Sugar- Granulated or Caster sugar

Eggs

Coconut milk or cream

Self raising flour or All-purpose flour (plain flour)

Baking powder

Desiccated coconut

FOR COCONUT BUTTERCREAM

Butter

Icing Sugar - Also known as powdered sugar or confectioner's sugar

Coconut extract

Desiccated coconut

How to make coconut cake

1)Make sure all of your ingredients are at room temperature then prepare the cake pans by rubbing with butter and lining with baking paper/parchment paper. Set pans aside.

2) In a bowl add the flour, baking powder and desiccated coconut then mix together. Set aside.

flour, dessicated coconut and baking powder mix

3) In a mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.

3) Break eggs in a separate bowl one at a time (i like to do this so if there’s any bad egg in the batch, you wouldn’t have ruined your batter).

4) Add coconut milk and extract to the eggs and whisk.

eggs, coconut milk and coconut extract in bowl

5) Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for 2 minutes.

6) Add in the flour/desiccated coconut mixture. Mix for a few minutes till all ingredients well incorporated.

7) Divide cake batter into the prepared cake pans. Place in preheated oven and bake at a temperature of 170C for 40 minutes or till cake tester when inserted comes out clean.

Turn cake onto a cooling rack and leave to cool.

How to make coconut buttercream

1) Put butter in a mixing bowl and mix with electric mixer for about 5 minutes.

2) Add in sifted icing sugar and coconut extract then mix till light and fluffy.

3) Use to fill and decorate cooled coconut cake or store in the fridge (for up to 3 days) or freezer (up to 3 months) till ready to use.

How to decorate coconut cake

1)Scoop some buttercream on one of the cakes and spread out then place the other cake on top.

2) Using a spatula, cover the cakes with the buttercream ensuring all parts are covered.

3) Cover decorated cake with desiccated coconut.

4) Cut, serve and enjoy

cover with dessicated coconut, cut and serve

Tips for easy coconut cake recipe

Bring ingredients to room temperature.

Unless otherwise stated, weigh ingredients with measuring scale rather than using measuring cups.

Break eggs in a separate bowl one at a time.

Don’t overmix batter once the flour has gone in or you might end up with dense cake.

Preheat oven before putting in the cake batter.

Place cake in the middle shelf of the oven for better heat distribution.

Do not open the oven while cake is baking. If you open too early, this might cause the cake to sink in the middle.

Cool cake on a cooling rack as this help with air circulation around the cake that prevents steam from gathering on the bottom of the cake.

Frequently asked questions

What is desiccated coconut?

Dessicated coconut is grated coconut meat that has been dried. It is mostly unsweetened and used in cakes, some curries and soups. Usually displayed in the baking aisle in stores like Tesco, Asda, Walmart, etc.

Can I use coconut milk in carton?

No. The coconut milk specified in this recipe is canned coconut milk.

How to Store

This cake without the buttercream covering can remain safely at room temperature for up to 2 days however it’s best to refrigerate this coconut cake.

To store, leave cake to cool completely then if undecorated, wrap tightly in clingfilm or foil, put in freezer bags and store in the fridge for up to 5 days or in the freezer for up 6 months.

If decorated with coconut buttercream, it's best to wrap loosely in foil and not clingfilm then put in freezer bag to prevent cake absorbing other foods odour from the fridge or freezer.

Other Baking Recipes on the blog

Meat pie recipe

Sausage rolls

Easy bread recipe

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5 from 43 votes