Introduction

This easy coconut cake is a moist, fragrant treat perfect for any occasion. Made with simple ingredients like coconut milk and desiccated coconut, it brings tropical flavors to your kitchen without any fuss.

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

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Line a 9-inch round or square pan with parchment paper and lightly oil it. Set aside.
Step 2: In a large mixing bowl, whisk together the self-rising flour, desiccated coconut, and cane sugar until combined.
Step 3: Fold in the melted coconut oil, canned coconut milk, and vanilla extract. Whisk gently until the batter is smooth.
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 and a toothpick inserted in the center comes out clean.
Step 5: Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack and cool completely for about 2 hours before slicing.
Step 6: Serve plain, or frost with your choice of coconut or dairy-free vanilla frosting. Optionally, sprinkle coconut flakes on top for added texture and flavor.

Tips & Variations

For a lighter, fluffier texture, gently sift the flour before measuring.
Use oil-free by replacing the melted coconut oil with additional full-fat coconut milk.
Add a pinch of cinnamon or nutmeg for a warm spice twist.
Top with toasted coconut flakes for extra crunch and aroma.

Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm individual slices in a microwave for 15–20 seconds or enjoy chilled if frosted.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

You can substitute with all-purpose flour, but you will need to add baking powder and a pinch of salt to mimic self-rising flour. Typically, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup of flour.

Is this cake dairy-free?

Yes, this recipe is naturally dairy-free, using coconut milk and coconut oil instead of dairy ingredients, making it suitable for those avoiding dairy.

Easy Coconut Cake Recipe

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★★★★★

4.5 from 74 reviews

This Easy Coconut Cake is a moist and flavorful treat that combines the natural sweetness of desiccated coconut with rich coconut milk and oil. Perfect for coconut lovers, this simple recipe uses self-rising flour to create a tender crumb, making it a delightful dessert or snack. Enjoy it plain or topped with coconut or dairy-free vanilla frosting for an extra special touch.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 2 hours 45 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

2 cups Self-Rising Flour
1 cup Desiccated Coconut
1 cup Unrefined Cane Sugar

Wet Ingredients

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

Instructions

Prepare the Oven and Pan: Preheat your oven to 350 °F (180 °C). Line a 9-inch round or square baking pan with parchment paper and lightly oil it to prevent sticking. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, desiccated coconut, and unrefined cane sugar until well combined.
Add Wet Ingredients: Fold in the melted coconut oil, full-fat canned coconut milk, and vanilla extract into the dry ingredients. Whisk until a smooth batter forms, ensuring no lumps remain.
Bake the Cake: Pour the batter evenly into the prepared pan. Place it on the center rack of the oven and bake for 30 to 35 minutes until the cake’s top is golden brown and a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a cooling rack and cool completely for 2 hours before slicing.
Serve or Frost: Serve the cake plain or frost it with your choice of coconut or dairy-free vanilla frosting for added flavor and moisture.
Garnish: Optionally, sprinkle coconut flakes on top before serving to enhance texture and presentation.

Notes

You can substitute melted coconut oil with additional full-fat coconut milk if you prefer an oil-free version.
Make sure to use self-rising flour to avoid the need for additional leavening agents.
Letting the cake cool completely helps it set and makes slicing easier.
For a richer flavor, use unrefined cane sugar instead of white sugar.

Keywords: coconut cake, easy coconut cake, coconut dessert, dairy-free cake, vegetarian cake, coconut milk cake