• Skip to main content
  • Skip to primary sidebar

Recipe Vibes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
  • Website Accessibility
  • Recipe Videos
  • Contact
  • ×

    Home » Desserts » Cakes and Cupcakes » Easy Coconut Cake Recipe

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

    Easy Coconut Cake Recipe

    Sharing is Caring

    711 shares
    Jump to Recipe - Print Recipe

    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.

    Cococnut cake served on a plate

    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!

    Easy coconut cake recipe picture

    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.

    butter and sugar in mixing bowl

    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.

    add flour, dessicated coconut and mix

    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.

    divide cake batter in cake pans

    Turn cake onto a cooling rack and leave to cool.

    • coconut cake in cake pan
    • cooling on cooling rack

    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.

    fill with coconut buttercream

    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.
    coconut cake with a cut out portion

    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

    Want more?

    Subscribe to my newsletter to get free weekly recipes delivered to your inbox, follow along on Instagram and Pinterest for latest updates.

    Cococnut cake served on a plate
    Print Recipe
    5 from 35 votes

    Easy Coconut Cake Recipe

    This easy coconut cake recipe gives moist, fluffy, coconut sponge cake that is intensely flavoured and irrestibly yummy. It's made with simple ingredients like flour, butter, dessicated 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.
    Prep Time25 mins
    Cook Time40 mins
    Course: Dessert
    Cuisine: American, British
    Keyword: best coconut cake recipe, coconut cake, coconut cake recipe, easy coconut cake recipe
    Servings: 15
    Calories: 504kcal
    Author: Kemi

    Equipment

    • Oven
    • Electric mixer

    Ingredients

    • 300 g Butter
    • 300 g Sugar granulated or caster
    • 5 Eggs
    • ½ cup Coconut milk Canned
    • 315 g Self raising flour check notes below if using all purpose flour
    • ½ teaspoon Baking powder
    • 60 g Dessicated Coconut

    COCONUT BUTTERCREAM

    • 150 g Butter
    • 300 g Icing sugar (Powdered sugar)
    • 1 teaspoon Coconut extract
    • Dessicated coconut as desired (to cover)
    Metric - US customary

    Instructions

    • 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.
    • In a bowl add the flour, baking powder and dessicated coconut then mix together. Set aside.
    • In another mixing bowl, add in butter and sugar then use electric hand or stand mixer to mix till batter is light, fluffy and turns pale.
    • Break eggs in a seperate bowl one at a time (i like to do this so incase there’s any bad egg in the batch, you wouldn’t have ruined your batter). Add coconut milk to the eggs and whisk.
    • Pour the whisked eggs in the butter and sugar mixture and mix with the mixer for few minutes.
    • Add in the flour/dessicated coconut mixture. Mix for few minutes till all ingredients well incorporated.
    • Divide cake batter into the prepared cake pans. Put in preheated oven and bake at temperature of 170C (150C fan) for 40 minutes or till cake tester when inserted comes out clean.
    • Turn cake onto cooling rack and leave to cool.

    HOW TO MAKE COCONUT BUTTERCREAM

    • Put butter in a mixing bowl and mix with electric mixer for about 5 minutes.
    • Add in sifted icing sugar and coconut extract then mix till light and fluffy.
    • 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

    • Scoop some buttercream on one of the cakes and spread out then place the other cake on top.
    • Using a spatula, cover the cakes with the buttercream ensuring all parts are covered.
    • Cover decorated cake with dessicated coconut.
    • Cut, serve and enjoy.

    Notes

    • 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.
    • If using all-purpose flour (plain flour) instead of self-raising flour, add 2 teaspoon baking powder to the 315g plain flour. You still have to add ½ teaspoon baking powder in the ingredient list.
    • Use Canned coconut milk, not coconut milk in carton.
    Calories indicated are estimates only.

    Nutrition

    Calories: 504kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 126mg | Sodium: 255mg | Potassium: 85mg | Fiber: 1g | Sugar: 40g | Vitamin A: 839IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

    Related posts:

    Instant Pot Whole Chicken (Quick and Easy)
    Air Fryer Salmon With Skin
    Instant Pot Steak
    Instant Pot BBQ Chicken
    « Instant Pot Boiled Eggs (Hard and Soft Boiled Eggs)
    Instant Pot Turkey Chili »

    Reader Interactions

    Comments

    1. BT says

      March 19, 2020 at 3:03 am

      5 stars
      Yummy yummy... can I have a piece right now?

      Reply
    2. Bunmi says

      April 23, 2020 at 3:45 pm

      5 stars
      I love this recipe. My cake was moist and tasty!

      Reply
      • Kemi says

        April 23, 2020 at 4:17 pm

        That's so good to know. Thank you for the feedback.

        Reply
    3. Liza Torres says

      May 23, 2020 at 4:41 am

      Hi!?I would like to make this recipe, but Iam not totally clear about the measurements. Is there a way I can have the recipe in cups measurements, instead of grams? Thank You

      Reply
      • Kemi says

        May 23, 2020 at 8:42 pm

        Hi Liza, I have now added a unit conversion button under the ingredient list. Use that and it will give you the cup measurements. Do feedback when you make it.

        Reply
        • Liza Torres says

          May 23, 2020 at 11:30 pm

          Thank You. I will!

          Reply
    4. Demi says

      June 06, 2020 at 2:18 pm

      Hi there?

      Lovely recipe - looking to bake it today, I just have a few questions:
      1. How much coconut extract should I put in the actual cake mixture?
      2. Is it 170 degrees C fan assisted?

      Thanks!

      Reply
      • Kemi says

        June 06, 2020 at 7:57 pm

        Hi Demi, Thank you. There's no coconut extract in the cake. Extract goes into the buttercream frosting. I've worded it better and it's 150C fan oven.

        Reply
    5. Suzanne says

      June 07, 2020 at 3:03 pm

      Loved the coconut cake! Can’t wait to enjoy
      Some of your other recipes!!!

      Reply
      • Kemi says

        June 08, 2020 at 1:16 pm

        Hi Suzanne, I'm glad you love it. Many thanks for the feedback.

        Reply
        • Ana Kostovič says

          November 30, 2022 at 9:31 pm

          Hi! I am planning to do this cake for my son's birthday. Can I use oil instead of butter? If so, how much?

          Reply
    6. Priya says

      June 22, 2020 at 3:07 pm

      Can you please confirm the measurement for coconut milk - 1/2 cup. It this 200ml or 1/2 of can?

      Reply
      • Kemi says

        June 23, 2020 at 2:08 am

        Half cup is 125ml.

        Reply
    7. Charlene says

      July 30, 2020 at 12:55 pm

      hi, can I make these into cupcakes ? any suggestions on baking time and temp?

      Reply
      • Kemi says

        August 07, 2020 at 2:12 am

        Absolutely. You can get the temperature to bake at and cupcakes tips on my Vanilla cupcakes post.

        Reply
    8. Abir says

      July 30, 2020 at 4:33 pm

      Hi, can I substitute coconut oil for the butter? Thanks!

      Reply
      • Kemi says

        August 07, 2020 at 2:08 am

        Hi Abir, I haven't done that before so not sure how it'll turn out.

        Reply
    9. Karan says

      September 01, 2020 at 12:20 am

      5 stars
      Hi there, loved the banana cake, was delicious. How can i make this a gluten free version? Same for the coconut cake? Thanks. Karan

      Reply
      • Kemi says

        September 01, 2020 at 11:28 pm

        Hi Karan, Its good to know you loved the banana cake recipe.
        I haven't tried making gluten-free version of both recipes so I'm unable to advise on that.

        Reply
    10. Ann says

      February 01, 2021 at 8:10 pm

      Would this recipe work in a bundt pan?

      Reply
    11. Ajuthra says

      February 06, 2021 at 6:02 pm

      Tried it few hours ago and everyone loved it. Super moist and super yummy 😋

      Reply
      • Kemi says

        February 06, 2021 at 8:01 pm

        Hi Ajuthra, I'm glad you all loved it. Many thanks for the feedback.

        Reply
    12. N Okafor says

      March 22, 2021 at 10:41 pm

      Hi, for the actual cake is it better to use sweetened or unsweetened dedicated coconut?
      Thanks

      Reply
      • Kemi says

        March 25, 2021 at 12:19 am

        It's unsweetened dessicated coconut.

        Reply
    13. Sharon says

      June 11, 2021 at 7:45 am

      Is it large eggs or medium please

      Reply
      • Kemi says

        June 17, 2021 at 3:10 am

        Medium

        Reply
        • Sharon says

          July 22, 2021 at 4:48 pm

          Do you use just the solid part of the coconut milk or the liquid as well

          Reply
          • Kemi says

            July 27, 2021 at 11:18 pm

            Both. Mix to combine if separated in the can.

            Reply
        • Bunmi says

          September 11, 2021 at 7:06 am

          Hello, thanks so much for sharing this recipe. I made it yesterday. Used boxed milk as I didn't have coconut milk at home. Tasted really nice. Thank you

          Reply
          • Kemi says

            October 09, 2021 at 2:49 am

            I'm glad you like it. Thanks for the feedback.

            Reply
    14. Ann Chooi says

      July 05, 2021 at 5:03 pm

      Hi Kemi i would like to bake the coconut moist cake but i cant find any can coconut milk. Can i use fresh milk instead? Thank you.

      Reply
      • Kemi says

        July 19, 2021 at 2:59 pm

        Hi Amy, Canned coconut milk has a thicker consistency than fresh milk so I'll suggest you half the milk so the batter is not runny.

        Reply
    15. Diane says

      July 16, 2021 at 7:39 pm

      5 stars
      Hi Kemi, Thank you so much! I followed the recipe as you put and the cake is absolutely gorgeous!

      Reply
      • Kemi says

        July 19, 2021 at 2:57 pm

        This feedback makes me happy. Thank you Diane.

        Reply
    16. Ejiro says

      August 27, 2021 at 4:07 am

      Hi kemi. I love this simple but deliciously looking recipe. I love 2 make d's cake d's weekend. But it's a size 10pan do I double or triple d's recipe. Tanks

      Reply
      • Kemi says

        September 06, 2021 at 9:59 pm

        I have not used a 10-inch pan in testing this recipe. If you do use 10 inch pan, it won't have the height as pictured in the post.

        Reply
    17. Neha says

      October 05, 2021 at 11:57 am

      5 stars
      Tried this recipe! Worked fab❤️
      Thank you for this amazing recipe, i was in search of a coconut sponge for a long time and this was absolutely perfect!

      Reply
      • Kemi says

        October 09, 2021 at 2:47 am

        Thank you for the feedback. I'm happy it was perfect for you.

        Reply
    18. Jayne says

      November 11, 2021 at 10:16 pm

      5 stars
      Thank you. I am a novice Baker and had been doing ok but my last few bakes have been awful and I needed to bake something to get my confidence back, this cake did it in spades. I made the cake today and it is fab, really light and moist with a gorgeous crumb. I made a couple of adjustments to the buttercream, slightly less icing sugar and added double cream, it was really good. I also added a layer of raspberry jam on the bottom half of the cake. I wish there was a way to upload a picture of my finished cake I am very proud of it. This was the first recipe from your blog but it won't be the last.

      Reply
      • Kemi says

        November 13, 2021 at 6:16 pm

        Hi Jayne, I'm glad this recipe gave you your baking confidence back. Welldone and thank you for the feedback.

        Reply
    19. Sarah Chesney says

      November 19, 2021 at 2:17 pm

      Hi can you use block coconut cream if how do you use it.
      Thanks Sarah

      Reply
      • Kemi says

        November 25, 2021 at 4:52 am

        Hi Sarah, I am not familiar with block coconut cream.

        Reply
    20. Sheila Eite says

      February 07, 2022 at 3:38 pm

      Coconut Cake turned out fabulously. Made it for my Brother in Law’s 70th Birthday Party. Went dow a storm with lots of requests for the Recipe.

      Reply
      • Kemi says

        February 08, 2022 at 3:41 pm

        So glad to read this. Thanks for the feedback Sheila.

        Reply
    21. Sue De Oliveira says

      March 21, 2022 at 3:13 am

      Lovely cake. Followed your recipe to the t it was easy thank you I’ll make it more often I did cut down on the sugar as we are diabetic

      Reply
      • Kemi says

        March 23, 2022 at 11:39 am

        Thank you! I appreciate the feedback.

        Reply
    22. michelle says

      June 23, 2022 at 10:03 am

      this recipe looks so good and the pictures make it look so fluffy and just yummmm haha

      im looking to do this tomorrow but i want to do it in 10 inches.

      do you think i should change anything or keep it the same and just expect smaller thickness or can you help on making the recipe a little bigger.

      i was going to us my normal recipe and add in the milk and coconut then found this 🙂

      can you help?

      Reply
      • michelle says

        June 27, 2022 at 12:24 pm

        5 stars
        ignore my above i managed to work it out haha, i have had excellent feed back from it too! thank you for sharing your recipe!
        looks like i will defo be asked to do this again!

        Reply
        • Kemi says

          July 01, 2022 at 2:45 pm

          Glad you worked it out and thanks for the feedback.

          Reply
    23. Sarah says

      August 23, 2022 at 3:38 pm

      5 stars
      My absolute favourite cake recipe, I've made it for several birthdays and always come back to it. Thank you!

      Reply
      • Kemi says

        September 07, 2022 at 11:04 pm

        Thank you!

        Reply
    24. Angela says

      September 27, 2022 at 10:24 am

      I have used 200 mls coconut milk, how do I rectify before I make the cake? I have already added 5 eggs to the milk

      Reply
    25. Dottie says

      November 11, 2022 at 3:10 am

      I see you mentioned you use 5 medium eggs. Can you tell me how many grams this would be? Thanks!

      Reply
      • Kemi says

        November 12, 2022 at 1:56 am

        About 300g

        Reply
    26. Dottie says

      November 11, 2022 at 3:18 am

      Sorry, it’s just that it seems there’s quite a bit of difference in sizing of eggs in the UK vs the US. A US medium egg is ~49.6g, but a UK medium egg is ~63g (at least that’s what Google says 😁). Thanks!

      Reply
    27. Diana says

      December 15, 2022 at 9:59 pm

      5 stars
      Only found your site this morning. Made this cake this afternoon. Have I died and gone to heaven, this cake is so light and soft I just had to have a second piece and then hide the rest. Will be making this again.

      Reply
      • Kemi says

        January 01, 2023 at 5:04 pm

        I'm glad you like it. Thanks so much for the feedback.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kemi

    Hello and welcome to my blog. I'm Kemi. Thanks for visiting. Stay a while, browse around, you will find easy delicious recipes.

    More about me →

    Air Fryer

    • Air Fryer Bell Peppers
    • Air Fryer Frozen Salmon
    • Air Fryer Mackerel
    • Air Fryer Potatoes and Onions

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work with us

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Recipe Vibes

    711 shares
    711 shares