Easy Coconut Cake Recipe (Ultra Moist, One-Bowl, Sheet Cake)
This coconut cake from scratch is the kind of classic bake that feels familiar the moment it comes out of the oven. Coconut milk gives the cake a soft, tender crumb, while a generous layer of coconut frosting adds richness to it. It’s a moist coconut cake recipe that fits comfortably into everyday baking as well as just special occasions.
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I’ve baked it for quiet afternoons, casual get-togethers, and days when I just wanted a simple dessert sitting on the counter. It’s easy to slice, easy to share, and always disappears faster than I expect, which is usually how I know a cake is worth keeping around. If you enjoy classic coconut dessert recipes, this one belongs in your rotation.
Why You Will Love This Coconut Cake Recipe
- One Bowl Recipe. The batter comes together in a single mixing bowl, keeping prep simple and cleanup minimal.
- Easy to Make. Straightforward steps and familiar ingredients make this cake approachable for any home baker.
- Soft and Moist Texture. Coconut milk gives the cake a tender crumb that stays enjoyable.
- Perfect for Sharing. It travels well for gatherings and casual get-togethers.
- Make-Ahead Friendly. The cake holds up well, making it easy to prepare in advance.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Fluffy Coconut Cake
Step 1: In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, coconut milk, eggs, and vanilla extract to the dry ingredients.
Step 2: Mix with an electric mixer on medium speed for about 2 minutes, until smooth. Gently fold in the shredded coconut using a spatula until evenly distributed.
Step 3: Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 4: Once the cake is fully cooled, spread frosting over the top.
Step 5: Sprinkle with additional shredded coconut. Slice and enjoy your fluffy coconut cake.
Tips For Success
- Bring the butter, eggs, and coconut milk to room temperature before mixing so the batter blends smoothly.
- Let the cake cool completely before frosting to keep the buttercream from softening or sliding.
- Use fine shredded coconut for the topping so it sticks evenly and covers the surface well.
- For clean slices, chill the frosted cake briefly and wipe the knife between cuts.
Variations
- Coconut Pineapple Cake: Fold in finely crushed pineapple that has been well drained, and slightly reduce the coconut milk to keep the batter balanced.
- Old-Fashioned Pineapple Cake: Add crushed pineapple and skip the frosting, finishing the cake with a light dusting of powdered sugar instead.
- Coconut Lemon Cake: Stir lemon zest into the batter and add a small splash of lemon juice to the frosting for a brighter finish.
- Coconut Rum Cake: Replace a small portion of the coconut milk with dark rum.
- Coconut Cream Cake: Serve slices with a spoonful of lightly sweetened whipped cream instead of frosting.
Fluffy Coconut Cake FAQs
Yes, but the cake will be slightly less sweet. You may want to add 1-2 tablespoons of extra sugar.
Yes. Bake the cake a day ahead and frost before serving, or store frosted in the fridge.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.
Yes. Freeze unfrosted cake layers tightly wrapped for up to 2 months. Thaw before frosting.
Overmixing or expired baking powder can cause a dense texture. Mix just until combined.
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Fluffy Coconut Cake
Equipment
- 11×7-inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
Ingredients
For the Cake
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the Coconut Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- ¼ cup coconut milk
- ½ cup shredded coconut plus more for topping
Instructions
- Preheat the oven to 350℉. Grease and flour an 11×7-inch baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Add the softened butter, coconut milk, eggs, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined. Gently fold in the shredded coconut using a spatula until evenly distributed.
- Gently fold in the shredded coconut using a spatula until evenly distributed.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- To make the frosting, beat the softened butter in a mixing bowl until creamy. Gradually add the powdered sugar, mixing well after each addition. Add the coconut milk and continue beating until light and fluffy. Fold in the shredded coconut, reserving a small amount for topping.
- Once the cake is fully cooled, spread the frosting evenly over the top. Sprinkle with additional shredded coconut if desired. Slice into 12 and serve.
Notes
- Coconut milk adds richness, but regular milk can be used if needed.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- This cake stores well, covered, at room temperature for one day or refrigerated for up to three days.
More Sweet Treats To Try Next
- This lemon loaf cake has everything you want in a bakery-style treat: soft, buttery texture, a bright lemon flavor that pops, and a smooth tangy glaze that drips perfectly down the sides. It’s the kind of loaf you’ll want to bake again and again for brunch, gifting, or just because you’re in the mood for something fresh and citrusy.
- This pistachio bundt cake is soft, buttery, and full of rich nutty flavor in every bite. It is beautifully moist and has that effortless bakery-style finish. It’s the kind of cake that looks impressive on the table yet feels perfectly homemade, ideal for brunches, holidays, or a cozy afternoon treat.
- This chocolate hazelnut babka is all about texture and contrast. Tender dough, deep chocolate filling, and a beautiful swirl that looks just as good sliced as it does fresh from the oven.
- This carrot cinnamon bundt cake has a tender crumb and a warm spice flavor. The bundt shape makes it easy to portion and serve for gatherings. A good choice for holidays, brunch tables, or everyday baking.
