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Judy John

Easy Coconut Cake Recipe

This easy coconut cake bakes soft, fluffy, and filled with sweet coconut flavor. It makes a simple homemade dessert perfect for birthdays, gatherings, or family treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 3/4 cup coconut milk
  • 1 cup shredded coconut sweetened
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Measuring Spoons
  • Cake Pan
  • Cooling Rack
  • Spatula
  • Freezer
  • Baking Sheet
  • Oven

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit and grease the cake pan lightly.
  2. Cream butter and sugar until fluffy and pale for soft cake texture.
  3. Add eggs one at a time, then mix in vanilla extract smoothly.
  4. Whisk flour, baking powder, and salt together in a separate bowl.
  5. Alternate adding dry ingredients and coconut milk into the butter mixture gently.
  6. Fold shredded coconut evenly into the batter for sweet texture throughout.
  7. Pour batter evenly into the prepared pan and smooth the top carefully.
  8. Bake for 12 minutes until the cake springs back lightly when touched.
  9. Cool cake completely before frosting or slicing for cleaner texture.

Notes

For softer coconut cake, avoid overmixing the batter and remove cake promptly after baking. Bake slightly longer for firmer texture. Freeze unfrosted cake layers tightly wrapped for future celebrations later. Cool cake fully before frosting neatly. Add pineapple, lime zest, or toasted coconut for flavor changes. Store cake covered for up to four days.