Coconut Cake Recipe

Instead of the classic cake flavors, why not try sweet and nutty Coconut Cake fresh from the kitchen?

Your guests will surely appreciate a unique experience with an interesting cake recipe. It satisfies your sweet tooth while making you feel the summer vibe.

The Coconut Cake is a real game changer in cakes – perfect for any celebration. Indeed, baking with fruits has never been this tasty and healthy!

easy coconut bread

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How exciting would it be to make a new dessert from coconuts? Your guests will certainly be talking about how amazing it tastes. Don’t worry; I’ll share all of the Coconut Cake secrets with you!

How to Make Coconut Cake

Can you believe that you can bake a cake infused with the yummy goodness of coconuts? In this recipe, you’ll learn how to make the perfect batter to cook the best Coconut Cake.

Once done, you’ll see how tasty, fluffy, and light it is at every bite!


Relish the delicious Coconut Cake with these simple ingredients:


Prepare to go nuts over coconuts!

There is no better way to make Coconut Cake than to use fresh coconuts. Use fresh and good-quality coconuts to make the cake as tasteful as possible.

You will need the coconut water to make the crumbs moist and tender. Meanwhile, the coconut meat gives the best nutty and sweet flavor to the cake.

Aside from the coconut fruit, you also need coconut oil to improve the texture of the cake from the inside out. It will also add a nutty flavor to the dish.

Health Benefits of Coconuts

  • Coconuts are loaded with antioxidants that can protect you from diseases.
  • According to Healthline, coconuts can help regulate blood sugar because they’re low in carbs yet high in fiber.
  • The potassium in coconuts can also improve your blood pressure levels.
  • Style Craze shared that these fruits are great sources of energy, too.
  • Coconut water has electrolytes that can keep you hydrated.

You will use some of the coconut bits for garnish and crunch. If you love coconuts, then I suggest trying Nigerian Coconut Buns, Coconut Puff Puff, and Coconut Egg Rolls!

Plain flour

Just like other cake recipes, you will need plain flour to make Coconut Cake. It forms the shape and size of the dessert as it cooks in the oven.

When the plain flour leavens, it expands the batter to make the cake puffy, light, and airy inside. You can also use self-rising flour for flour with a leavening agent already.

Plain flour is also great for Crispy Hot Dogs, Nigerian Coconut Buns, and Plantain Bread for the best crumbs! 

Leavening agents 

Get the perfect texture inside out with leavening agents. In this recipe, I suggest using baking powder and bicarbonate of soda to get the best quality of crumbs.

They’re surely going to give the Coconut Cake a high and beautiful rise. These are also effective for Banana Bread, Chocolate Cake, and Carrot Cake.


No matter what happens, don’t skip the seasoning for the cake. Add cane sugar, nutmeg, and vanilla extract to make the Coconut Cake so much tastier.

Milled linseeds

There is no better way to improve the coconut flavor of the cake than with milled linseeds. These go well with coconuts and nutmeg because these seeds have a nutty quality.

Milled linseeds also have an earthy taste to make the Coconut Cake tastier. Did you know that these seeds can also make the cake healthier?


With the help of eggs, your cake will surely have a better structure, flavor, and shape. They also improve the quality of the crumbs for a light and puffy texture.

In fact, eggs have leavening properties to go with the baking powder and bicarbonate of soda. I also use eggs to cook Sponge Cake and Plantain Bread!

Evaporated milk

You can’t forget about adding a glorious milky and creamy flavor with evaporated milk. It activates the dry mixture to cook the cake properly.

This also reacts with the eggs and sugar for a caramelized texture and flavor. It even makes the batter smooth and thick for the best cake!

After trying many cake recipes, I know these ingredients are the best for Coconut Cake. Not only is it delicious, but it is also healthy and satisfying!


Get ready to bake an amazing Coconut Cake for your family and friends!

Prepare the coconut mixture

  1. Crack the coconut open with a hammer or against a surface. 
  2. Pour the coconut water into a bowl and set aside. 
  3. Then, chop the coconut into pieces with a knife
  4. Mix the coconut meat, coconut water, evaporated milk, vanilla extract, eggs, and coconut oil in a blender.

Make the batter

  1. In a bowl, mix the plain flour, cane sugar, baking powder, nutmeg, bicarbonate of soda, and milled linseed.
  2. Add the wet coconut mixture.
  3. Then, mix them with a whisk.
  4. Add more of the chopped fresh coconuts. 

Bake the cake

  1. Pour the batter into a lined cake tin
  2. Sprinkle with small coconut chips. 
  3. Bake it in a preheated oven at 160C for 50 to 55 minutes. 
  4. Then, remove the lid after 30 minutes of baking.
  5. Insert a cake tester to check for doneness. 
  6. Finally, remove it from the pan, slice, and serve! 
coconut loaf cake recipe

Isn’t it one of the easiest cake recipes you have ever tried? The coconut flavor paired with the moist and soft texture of the cake makes it truly one of the best! 



Buying coconuts
  • You should hear and feel a sloshing sound as you shake the coconut. 
  • The coconut eyes should also not have rotten or soft spots. 
  • The fruit should not have holes or cracks. 
  • The coconut should also be heavy for its size.
Storing coconuts
  • Unopened coconuts can be kept at room temperature for up to several weeks.
  • Cracked ones are best stored in resealable bags to refrigerate or freeze for shelf life. 
Preparing coconuts
  1. Locate and poke the soft eye of the coconut with a screw or knife.
  2. Then, drain the coconut water to set aside. 
  3. Crack the coconut open with a hammer. 
  4. Finally, slice the coconut meat for your recipes!

No-Blender Coconut Mixture

Use a food processor or grater to prepare the coconuts for the wet batter. On the other hand, add desiccated coconuts for extra texture and aroma. Mix the ingredients well with a whisk to get the proper batter. 

Store the coconut mixture in a container. Then, refrigerate it for up to two days! 

Coconut Cake Variations

Aside from this recipe’s ingredients, you can replace them to suit your diet best. For instance, use almond flour, coconut flour, or oat flour for gluten-free alternatives.

Meanwhile, evaporated milk can be replaced with almond milk or coconut milk for vegan options. You can use any of the 25 egg substitutes for baking that suits your diet!

More Cake Recipes

If you don’t have an oven, then you can try other ways of cooking the cake:

Air Fryer Coconut Cake

  1. Prepare the batter as mentioned in this recipe.
  2. Preheat the air fryer to 160°C for a few minutes. 
  3. Then, pour the batter into a round cake tin
  4. Cover it with aluminum foil
  5. Bake the coconut cake for 30 minutes with the foil and 20 minutes without the foil.
  6. Check the cake for doneness before taking it from the air fryer. 

No-Bake Coconut Cake

  1. Preheat the pot with ceramic baking beans in a pot and an iron stand inside.
  2. Grease the cake tin with butter or oil.
  3. Then, pour in the coconut cake batter. 
  4. Steam the dish for 50 minutes or until done. 
  • Oven: Bake the Coconut Cake in the oven.
  • Blender: Make the wet batter mixture in a blender.
  • Bowls: Prepare everything in bowls.
  • Whisk: Stir the mixtures with a whisk.
  • Knife: Chop the coconut using a knife.
  • Cake tin: Give the dish the right form with a loaf tin.
  • Cake tester: Check the cake for doneness using a tester.

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How to Serve Coconut Cake

Fruity cakes like Coconut Cake are best served for breakfast, desserts, or snacks. It’s also a family-friendly cake for any celebration, from birthdays to Thanksgiving dinners!

Make it creamier and tastier by making coconut filling or ganache! You can also easily make the coconut filling and coating with coconut cream, sugar, and desiccated coconut

After making the cake, you can prepare these drinks and juices to pair with it:

Storage Tips

  • At room temperature: Store unfrosted Coconut Cake in a cake container. Keep it at room temperature for up to five days. 

make ahead

  • In the fridge: Wrap the cake slices in cling film or aluminum foil. Then, store them in the fridge for more than a week.
  • To freeze: Put the cake slices in freezer bags to freeze for a few months. Remove it from the freezer to thaw.
coconut cake recipe

Frequently Asked Questions

What is coconut cake made of?

Coconut Cake is made of essential cake ingredients like plain flour, baking powder, bicarbonate of soda, spices, eggs, milk, and oil. The coconut is also infused with the batter and used as a garnish. 

What is coconut cake also known as?

It may called differently in different countries. However, it is ordinarily called “Coconut Cake” because it’s basically a coconut-flavored cake!

What flavors go with coconut?

Some of the flavors that go well with coconuts include white chocolate, cream cheese, pecans, cranberries, marshmallows, pineapples, almonds, lemons, limes, cherries, and more.

How can I enhance my coconut flavor?

Aside from using coconut meat and coconut water in the batter, you can also use coconut milk instead of evaporated milk.

moist coconut loaf recipe

Coconut Cake (VIDEO)

5 from 1 vote
Are you ready to learn how to bake the perfect coconut cake? No matter your baking skill level, this recipe will show you what you need to create a deliciously moist and flavorful coconut cake that your whole family will love.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Course Dessert
Cuisine American
Calories 75kcal


Dry ingredients

  • g plain flour
  • ½ g cane sugar
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1 tsp bicarbonate of soda
  • 1 tsp milled linseeds (each)

Wet ingredients for blending

  • ½ coconut flesh (roughly chopped)
  • ½ coconut water (or water)
  • ¼ g coconut oil (melted)
  • 3 eggs (medium-sized)
  • 1 tsp vanilla extract
  • 10 tbsp evaporated milk (or fresh milk)


  • ¼ coconut flesh (roughly chopped) for mix-in
  • ¼ coconut flesh (roughly chopped) for topping


Prepare the coconut mixture

  • Crack the coconut open with a hammer or against a surface. Pour the coconut water into a bowl and set aside.
    Chop the coconut into pieces with a knife.
  • Combine the coconut meat, coconut water, evaporated milk, vanilla extract, eggs, and coconut oil in a blender.

Make the batter

  • In a bowl, mix the plain flour, cane sugar, baking powder, nutmeg, bicarbonate of soda, and milled linseed.
  • Add the wet coconut mixture. Mix them with a whisk. Add a ¼ of the chopped fresh coconuts.

Bake the cake

  • Pour the batter into a lined cake tin. Sprinkle with a ¼ chopped fresh coconut.
  • Bake it in a preheated oven at 160C for 50 to 55 minutes.
  • Remove the lid after 30 minutes in the oven.
  • Insert a cake tester to check for doneness. Remove it from the pan, slice, and serve!



  • Buy fresh coconuts for the best-tasting cake. 
  • Make the wet mixture with a food processor or grater. 
  • You can bake the cake in the oven, air fryer, or pot!


Serving: 1 (of 8)Calories: 75kcalCarbohydrates: 4gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 67mgSodium: 234mgPotassium: 104mgFiber: 1gSugar: 2gVitamin A: 134IUVitamin C: 1mgCalcium: 90mgIron: 1mg
Keyword best coconut cake recipe, easy coconut cake, easy coconut cake recipe, healthy coconut cake, homemade coconut cake, moist caske recipe

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