Easy Coconut Cake Recipe

Introduction

This easy coconut cake is a moist and fragrant treat that highlights the natural sweetness of coconut. Made with simple ingredients and straightforward steps, it’s perfect for any home baker looking for a tropical-inspired dessert.

Ingredients

• 2 cups self-rising flour
• 1 cup desiccated coconut
• 1 cup unrefined cane sugar
• 1 2/3 cups full-fat canned coconut milk
• 7 tablespoons melted coconut oil (cooled, or more coconut milk for oil-free)
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper, then lightly oil it. Set aside.
2. Step 2: In a large mixing bowl, combine the self-rising flour, desiccated coconut, and sugar. Whisk to mix evenly.
3. Step 3: Add the melted coconut oil, canned coconut milk, and vanilla extract to the dry ingredients. Whisk gently until the batter is smooth and well combined.
4. Step 4: Pour the batter evenly into the prepared pan. Bake on the center rack for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
5. Step 5: Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack and let it cool completely, about 2 hours, before slicing.
6. Step 6: Serve the cake plain or frost with your favorite coconut or dairy-free vanilla frosting.
7. Step 7: Sprinkle additional coconut flakes on top for extra texture and flavor before serving.

Tips & Variations

• Use full-fat canned coconut milk for the richest flavor and moistest cake.
• For an oil-free version, substitute the coconut oil with an equal amount of coconut milk.
• Try adding a handful of chopped nuts or pineapple chunks to the batter for extra texture and tropical taste.
• Serve with fresh fruit or a drizzle of coconut caramel sauce for a special touch.

Storage

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices gently in the microwave for 15-20 seconds, or until slightly warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

You can use all-purpose flour, but you’ll need to add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to replace the leavening in self-rising flour.

Is it possible to make this cake vegan?

Yes! This cake is naturally vegan as it uses coconut milk and coconut oil instead of dairy and eggs.

Easy Coconut Cake Recipe

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★★★★★

4.7 from 109 reviews

• Author: Hugo
• Total Time: 40-45 minutes plus 2 hours cooling
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This easy coconut cake is a moist and flavorful dessert that combines the rich taste of coconut with a tender crumb. Made with self-rising flour, desiccated coconut, coconut oil, and full-fat coconut milk, this cake is perfect for coconut lovers and can be enjoyed plain or with a delicious dairy-free frosting.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2 cups Self-Rising Flour
• 1 cup Desiccated Coconut
• 1 cup Unrefined Cane Sugar
• 1 2/3 cups Full-fat Canned Coconut Milk
• 7 tablespoons Melted Coconut Oil (cooled, or more full fat coconut milk for oil-free)
• 1 teaspoon Vanilla Extract

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Instructions

1. Preheat the Oven: Preheat your oven to 350 °F (180 °C). Line a 9-inch round or square baking pan with parchment paper, then lightly oil the parchment paper with cooking oil to prevent sticking. Set the pan aside.
2. Combine Dry Ingredients: In a large mixing bowl, add the self-rising flour, desiccated coconut, and unrefined cane sugar. Whisk these ingredients together until well combined to ensure even distribution of each component in the batter.
3. Add Liquid Ingredients: Fold in the melted coconut oil, full-fat canned coconut milk, and vanilla extract to the dry ingredients. Whisk gently until the mixture forms a smooth, consistent batter without lumps.
4. Pour Batter into Pan: Transfer the batter evenly into the prepared baking pan, smoothing the top with a spatula if needed. This will help the cake bake evenly and have an attractive finish.
5. Bake the Cake: Place the pan in the center rack of your preheated oven. Bake the cake for 30 to 35 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean, indicating that the cake is fully baked.
6. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes to settle. Then transfer it to a cooling rack and allow it to cool completely for about 2 hours before slicing to ensure the best texture.
7. Serve or Frost: Serve the cake plain or frost it with your favorite coconut frosting or a dairy-free vanilla frosting for extra flavor. Optionally, sprinkle coconut flakes on top of the cake before serving for added texture and a decorative touch.

Notes

• Use self-rising flour for the cake to help it rise without additional baking powder or baking soda.
• Unrefined cane sugar is recommended for natural sweetness and a subtle molasses flavor.
• Melted coconut oil can be substituted with additional full-fat coconut milk to make the cake oil-free.
• Cool cake completely before frosting to avoid melting the frosting.
• Storing the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days is recommended.
• To keep the cake vegan, ensure frosting used is dairy-free if frosted.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: coconut cake, easy cake recipe, dairy-free cake, coconut oil cake, baked coconut dessert, simple dessert