This coconut cake recipe features a light and fluffy cake that is rich in coconut flavor. It’s a simple recipe that requires no eggs and very little prep work to get in the oven.
Who doesn’t like a nice big slice of homemade cake? Some may think baking a cake yourself at home is difficult and time-consuming, but today we are here to debunk that myth!
This coconut cream cake delivers an unmatched coconut flavor, and you don’t even need to pop to the shops for eggs to make it!
Why you’ll love this coconut cake recipe
This coconut cake recipe is quick and easy to make, even for beginners (like an orange or lemon olive oil cake). It requires simple ingredients and no fancy equipment but delivers a flavor punch you will be craving repeatedly!
Here are some reasons you’ll love this recipe:
- It can be made using pantry staples. No need to pop into the shops.
- The cake is vegan. Swap the cream cheese for vegan cream cheese to make the icing vegan too.
- Perfect texture. It’s super light and fluffy, even without eggs.
If you want a low carb version of this cake, you may enjoy a coconut flour cake instead.
You’re going to love how simple this ingredient list is! Depending on how often you bake, you may have all these ingredients in your pantry. Here is what you will need:
- All-purpose flour- Make sure to sieve before you use it to ensure no lumps in your batter.
- Sugar- Adds the essential sweetness to the cake.
- Baking soda- Helps the cake rise without the eggs.
- Salt- Brings out the flavor.
- Water- Helps to combine all the ingredients in the correct consistency.
- Oil- Use a neutral flavored oil like canola or safflower oil.
- Vanilla extract- A must for any good cake recipe.
- Vinegar- You can use white spirit vinegar or apple cider vinegar.
- Shredded coconut- This is the key ingredient for this cake. You can use both desiccated coconut and coconut flakes for this recipe.
- Frosting- A classic mix of cream cheese, confectioners’ sugar, cream, and coconut extract.
How to Make Coconut Cake
As I’ve mentioned, this recipe is super easy to make and should be in the oven in under ten minutes. Just be sure to preheat your oven before we get started, and let’s get baking!
Step 1- Make the batter
In a mixing bowl, add the dry ingredients and whisk them together until they are evenly combined. In a separate bowl, whisk together wet until well blended. Add the wet and dry ingredients and whisk together gently until just combined. Gently fold in the shredded coconut.
Step 2- Bake the cake
Using butter or a nonstick cooking spray, grease two 8-inch cake tins. Then divide the batter between the two cake pans. Bake for 30-35 minutes or until a skewer comes out clean.
Step 3- Frost and serve
Beat the cream cheese until smooth. Slowly add the powdered sugar until smooth and well incorporated. Add the cream and coconut extract and mix well. Once the cake has cooled, ice the top of one of the cakes and sandwich the two layers together. Ice the outside of the cake however you like.
Tips and Tricks
- Don’t overmix. This will make the cake tough and prevent it from rising well.
- Decorate with toasted coconut flakes. This adds a little something extra both visually and in the flavor.
- Use coconut extract. An essence is also an option, but the extract is more natural with a better flavor.
- Toast the coconut: Toasting the coconut flakes will enhance its flavor and give your cake exterior a beautiful golden color.
- Chill the cake before serving: Allow at least 30 minutes of chilling time in the refrigerator before serving and slicing the cake, to allow the frosting to firm up slightly.
To store: Place in an airtight container in the fridge. This is key to keeping the frosting fresh.
To freeze: I don’t recommend freezing this cake with the icing on, as cream cheese icing doesn’t freeze well. However, you can freeze the cake in a zip-loc bag for up to 6 months.
Recommended tools to make this recipe
- Hand mixer. To make the creamiest and fluffiest frosting.
- 8-inch cake pan. The best quality pan that bakes cakes perfectly.
- Mixing bowl. My tried and tested ones.
Frequently Asked Questions
Yes, the cake is vegan, as it contains no animal products. To make the frosting vegan, use dairy free cream cheese.
I don’t recommend switching up the flour. This recipe has been designed especially for using regular all-purpose flour, so changing to a different flour will affect the results of the cake.
You can use toasted coconut if you want to, but as long as it is not too toasted. If its too dark going into the cake, it may add a bitter flavor once it has been baked further.
Coconut Cake Recipe
- 8 ounces cream cheese softened
- 1 cup confectioners sugar
- 3/4 cup heavy cream
- 1 teaspoon coconut extract or vanilla extract
- Preheat the oven to 190C/375F.
- In a mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add the water, oil, vanilla, and vinegar and whisk until smooth. Fold through the coconut flakes.
- Grease two 8-inch cake pans and divide the batter between the two.
- Bake the cakes for 30-35 minutes or until a skewer comes out clean.
- Let the cakes cool completely before frosting.
- To make the frosting, beat the cream cheese until smooth and creamy. Slowly add in the powdered sugar until combined. Add the cream and coconut extract and beat until stiff peaks form.
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