This Easy Coconut Cake is a moist, light, and fluffy recipe made from just 5 ingredients. You will love that this coconut cake is egg-free, and dairy-free so everyone can have a piece.
I love cakes. I mean, I love baking in general, but cakes in particular, like my Yogurt Berry Cake, Vegan Bundt Cake, or Vegan Christmas Cake. Cakes bring people together, bring families around the table, celebrate occasions like birthdays, Thanksgiving, or Christmas.
Cakes are not just recipes for me. They are glue for people you love. And making them has a deeper dimension than making any other recipe. This coconut cake is very special to me, because I loooove coconut. But, trust me on this, even if you don’t like coconut, you will still love it! Damien, who’s not big on coconut munched it, so I’m sure you too will!
Ingredients and Substitutions
- Self-Rising Flour – Use a good quality self-rising flour. If unavailable, you can make your own by mixing 2 cups of all-purpose flour with 2 teaspoons of baking powder.
- Desiccated Coconut – Choose unsweetened desiccated coconut. Shredded coconut can be used for a different texture.
- Sugar – Use white granulated sugar for a classic taste. Coconut sugar can be substituted for a more caramel-like flavor.
- Canned Coconut Milk – I used full-fat canned coconut milk for best results. Light coconut milk can be used, but will result in a less rich cake.
- Melted Coconut Oil – cooled at room temperature, or any light flavor oil you love. For oil-free, use more canned coconut milk.
- Vanilla Extract: Use pure vanilla extract for the best flavor. Coconut extract can be used to enhance the coconut flavor further.
How to Make Easy Coconut Cake
Get my recipe card below for all the details! I’ve included here pictures of the key steps.
Pour the unsweetened shredded coconut and self-rising flour into a large mixing bowl.
Add the canned coconut milk, oil, sugar and the optional vanilla extract.
Stir the batter with a silicone spatula until just combined.
Pour it in a square cake pan and bake it for 30-35 minutes at 350 °F (180 °C).
Make my Coconut Cream Frosting and spread it on top of the cake.
Add some toasted coconut flakes to decorate the cake and slice it into slices as big as you think you can eat!!
Expert Tips
- Shake the can of coconut milk well before opening to ensure the fat and liquid are well combined.
- Don’t overmix the batter. Stir it just until the ingredients are incorporated to avoid a tough cake.
- For extra coconut flavor, toast a portion of the desiccated coconut before adding it to the batter.
- If the top of the cake browns too quickly, cover it loosely with aluminum foil during baking.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- For a fancier look, press toasted coconut flakes onto the sides of the frosted cake.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- To make cupcakes, divide the batter among 12 muffin cups and bake it for about 20-25 minutes.
More Easy Cake Recipes
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Easy Coconut Cake
Ingredients
- 2 cups Self-Rising Flour - (note 1)
- 1 cup Desiccated Coconut
- 1 cup Sugar - (note 2)
- 1 ⅔ cups Full-fat Canned Coconut Milk - (note 3)
- 7 tablespoon Melted Coconut Oil - cooled, or more full fat coconut milk for oil-free
Optional
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper. Slightly oil with cooking oil. Set aside.
- In large mixing bowl, add the self-rising flour, coconut and sugar. Whisk to combine.
- Fold in the liquid ingredients: melted coconut oil, canned coconut milk, and optional vanilla extract. Whisk until it forms a smooth batter.
- Pour evenly into the prepared pan and bake it on the center rack of the oven for 30-35 minutes until the top is golden brown and a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down for 10 minutes in the pan, then cool it down for 2 hours on a cooling rack before slicing.
- You can serve the cake plain or frost the cooled cake with my coconut frosting recipe or my dairy-free vanilla frosting.
- Sprinkle coconut flakes on top of the cake before serving.
Hi! This looks delicious. I have a doubt though: you say “coconut milk” in the ingredient list; but you say “coconut cream” in the description. Which one should be used? Since they are two different things! Thank you
Woops, it’s a typo! It’s canned coconut milk!
Hi! I’ve never purchased desiccated coconut before so don’t know what the texture is like. The recipe says you can sprinkle coconut flakes on the frosting. Could you use the desiccated coconut or should I buy a different type of coconut for that?
Yes, you can sprinkle desiccated coconut on the top instead of flakes!
I can’t wait to try your recipe
Hi can I use almond flour
Not in this recipe, sorry!
Have just made this cake into cupcakes. They are delicious
Can I use any oil, or only coconut?
No, but you can use canned coconut milk (the one that is quite thick) instead.
Can you half the recipe ?
Also am wondering there is no baking agent ..yogurt or vinegar in this recipe
Usually eggless cakes have these ingredients
You can totally halve the recipe, but you would need a smaller pan and shorter baking time.
No need for vinegar or yogurt for this recipe 🙂
Can the four be substitute for a more like plant base flour?
I am not sure what you mean all-purpose flour is wheat, wheat is a plant, you can use unbleached all purpose flour if you mean higher quality flour. Enjoy.
Can you make this coconut cake gluten free
I didn’t try all-purpose gluten-free flour, it might work
I tried it today just to check if I’d like it because I want to make it for a birthday and I think I’ll have to double it because it’s just so good.
I’m glad you liked it!!