Moist and Easy Coconut Cake – Testing the Trendy Recipe

Dive into the world of baking with this moist and easy coconut cake recipe that’s not only a breeze to make but also gloriously gluten-free. This gluten-free coconut cake has been causing quite a stir online, and I’m here to share all the deets on how you can recreate this crowd-pleaser in your own kitchen.

Let’s find out if this is truly the best coconut cake recipe, as they say!

Simple Ingredients For Easy Coconut Cake

ingredients for easy coconut cake

This cake only needs a few very simple ingredients that you probably already have in your kitchen.

  • 3 medium size eggs: These help to bind the ingredients and add structure to the cake.
  • 150g sugar: To sweeten our cake just right.
  • 1 teaspoon vanilla extract: A dash to enhance the overall flavor.
  • 250ml full-fat cream: This is the secret to a moist crumb.
  • 250g shredded coconut: It’s not just about flavor, but also the delightful texture.
  • 1 and a half teaspoons baking powder: This will give our cake a nice, gentle lift.
  • A pinch of salt: It sharpens the flavors, subtly making everything taste better.

Top Tip: Shredded coconut gives the cake a delicious, chewy texture, which is why it’s my go-to. Desiccated coconut, on the other hand, makes for a denser, smoother cake. Choose according to your texture preference!

Shredded Coconut Unsweetened, 1 lb. Unsweetened Coconut Flakes, Dried Coconut Shavings, Dry Coconut Shredded, Flaked Coconut Shreds. All Natural, Non GMO, Pure Unsweetened Shredded Coconut 16 oz.


Choosing the Right Pan

9 inch square cake tin

For baking this cake, I went with a classic 9-inch square cake tin, and it turned out perfectly square and even – just the way a traditional cake should look. But don’t worry if you don’t have one. A regular loaf pan can also be a great option for this recipe.

Using a loaf pan is actually a nice twist because it turns the cake into a sweet bread-style treat that’s sliceable and perfect for a casual afternoon snack.

Plus, if you’re aiming for a more homely, rustic look, a loaf pan might just be the way to go. Just remember to adjust your baking time slightly, as the thicker loaf might need a bit longer in the oven to bake through.

Let’s Bake This Moist And Easy Coconut Cake Recipe!

mixing in shredded coconut

Be sure to check out the recipe video in the recipe card below for visual instructions and to see how this coconut cake turns out!

Step 1: Combining Eggs and Sugar

First up, crack those eggs into a large bowl and pour in the sugar. I like to whisk them until they’re just friends, not super fluffy – we’re not looking for a meringue here. Then, stir in the vanilla and a pinch of salt.

Step 2: Incorporating Full-Fat Cream

Pour in that full-fat cream. Trust me, full fat makes a difference. Whisk it until it’s completely mixed in with the egg mixture. You’ll notice it starts to look like a custard, which is exactly what we want for our moist coconut cake recipe.

Step 3: Adding Shredded Coconut

Now, the star of the show – shredded coconut. Fold it in gently. Once it’s all mixed in, cover the bowl with cling film and let it sit. This step is quite important – it lets the coconut absorb the moisture, making our cake super moist.

Step 4: Introducing the Baking Powder

After half an hour, remove the cling film. Sprinkle in the baking powder and mix it through. It’s nearly time to bake, and if you’re anything like me, the anticipation is building!

Step 5: Pan Prep

Line a 9-inch cake tin with parchment paper – it helps the cake come out easily without any heartbreak. Then, pour the batter in and smooth the top with a spatula.

Step 6: Bake to Perfection

Pop the cake into a preheated oven at 340°F (170°C) for about 30 minutes. This is where the magic happens. Peek in through the oven window if you must, but no opening the door!

Step 7: The Patience Test

Once it’s golden brown and a toothpick comes out clean, it’s done. Let it cool for a bit before you slice into it.

So, Does This Coconut Cake Deserve the Buzz?

tasting the moist coconut cake

I’ve given this coconut cake recipe a go, and honestly, I’m impressed. The texture is just right – fluffy and satisfying. The flavor? It’s rich with coconut but not overwhelming. In my book, this moist and easy coconut cake recipe definitely matches up to the excitement around it.

But hey, you should give it a try to decide for yourself. If you’re up for it, the video recipe is below in the recipe card so you can see the final result and how to make it from scratch.

Boost Your Cake’s Flavor with Toasted Coconut!

toasted shredded coconut

To be honest, this cake ready does not need anything else but still, for an extra dimension of flavor, consider slightly toasting your shredded or desiccated coconut before adding it to the batter.

Here’s the quick how-to:

  1. Spread the desiccated or shredded coconut evenly in a dry skillet.
  2. Place over medium heat.
  3. Keep an eye on it, stirring occasionally until it’s a lovely very light brown.
  4. Once toasted, immediately take it off the heat to prevent burning.
  5. Let it cool before folding it into your mixture.

I have found that this simple yet effective technique can amplify the coconut’s natural oils and sweetness, providing a toasty crunch that’s a real game-changer for your coconut cake recipe!

More Ways To Enhancing Your Coconut Cake

decorating coconut cake

Simple Store-Bought Frosting Upgrade

Oh, and for a quick way to make this cake look and taste even better, I just use some cream cheese frosting from the store. It’s easy, and it tastes great with the coconut. The slight tang of the cream cheese is perfect with the sweet cake.

And hey, if you’re looking to jazz up that store-bought frosting, I’ve got some tricks up my sleeve. Check out my guide, ‘How to Make Store-Bought Frosting Better’ for all my secrets!

Raspberry Jam Centerpiece

adding raspberry jam to coconut cake

Now, for a fun twist my kids love: I sometimes spread some raspberry jam in the middle of the cake. It adds a bit of tartness that goes so well with the sweet coconut, and it looks really cool when you cut the cake and see that layer of red. It’s a simple trick, but it really changes up the cake in a good way.

Zesty Citrus Twist

If you’re up for a little twist, I sometimes like to add a bit of citrus zest right into the batter or even layer in some homemade citrus curd. The zing of lemon or lime zest just wakes up the flavors, and a dollop of curd in the middle gives a surprise tangy creaminess that’s just delightful.

Crunchy Coconut Topping

But if you’re all about texture, you can’t go wrong with sprinkling toasted coconut flakes on top. They add this irresistible crunch that contrasts so beautifully with the cake’s softness.

These little tweaks are so simple, yet they make you feel like a pro baker! Plus, they add a lovely bit of color and a burst of flavor that complements the coconut perfectly.

Storing Leftover Coconut Cake

This cake is at its peak of perfection fresh out of the oven, with its warm, fragrant, and tender crumb. However, if you find yourself with leftovers, you can still savor its goodness for days to come.

Once cooled, store your coconut cake in an airtight container at room temperature for up to three days; for a longer keep, tuck it away in the fridge.

If you need to save it even further, freezing is a fantastic option. Wrap it well in plastic wrap and foil, and it’ll keep for three months.

Thawing in the fridge before bringing to room temperature ensures it retains its delightful moistness. Remember, while it keeps well, there’s nothing quite like a slice enjoyed right after baking.

Check Out Also: Moist Banana Oatmeal Cake Recipe with a Chocolate Twist!

Moist and Easy Coconut Cake – Is This Viral Recipe Worth the Hype?

Recipe by Jen Evansy
5.0 from 1 vote
Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time





Craving a slice of something sweet and coconutty? This easy coconut cake recipe is just what you need. It’s not only super simple to whip up but also creates a cake so moist and fluffy, it practically melts in your mouth. With its perfect blend of sweetness and tropical flavor, every bite takes you straight to dessert heaven.

Cook Mode

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  • 3 eggs

  • 150 grams of sugar

  • 1 teaspoon vanilla extract

  • A pinch of salt

  • 250 ml full-fat cream

  • 250 grams of shredded coconut

  • 1.5 teaspoons baking powder


  • Preheat your oven to 340°F (170°C).
  • In a large bowl, whisk together 3 eggs and 150 grams of sugar until well combined.
  • Add 1 teaspoon of vanilla extract and a pinch of salt to the egg mixture; give it another quick mix.
  • Pour in 250 ml of full-fat cream and stir until the mixture is smooth.
  • Fold in 250 grams of shredded coconut until it’s evenly incorporated into the batter.
  • Cover the bowl with cling film and let it sit for 30 minutes, allowing the coconut to absorb the moisture.
  • Once the mixture has set slightly, stir in 1.5 teaspoons of baking powder.
  • Line a 9-inch cake tin with parchment paper.
  • Transfer the cake batter to the lined tin and use a spatula to smooth out the top.
  • Bake in the preheated oven for about 30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool for a few minutes before serving.

Recipe Video


  • Coconut Quality: Use freshly shredded or freshly-bought desiccated coconut for the best flavor and texture. The fresher the coconut, the more moisture and natural oils it will have, which contributes to the cake’s moistness.
  • Sugar Adjustment: If you prefer a less sweet cake, you can slightly reduce the amount of sugar. Just keep in mind that sugar isn’t just for sweetness; it also adds moisture and helps with browning.
  • Even Baking: Rotate your cake tin halfway through the baking process if your oven has hot spots. This helps the cake to bake evenly and develop a consistent color and texture all around.
  • Check for Doneness Properly: Use the toothpick test to check if your cake is done. Insert it into the center of the cake; if it comes out clean or with just a few moist crumbs, your cake is ready.

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In Summary

This moist and easy coconut cake recipe is not only simple and delicious but also gluten-free, making it a wonderful treat for those with dietary restrictions. With straightforward ingredients and hassle-free steps, it’s perfect for any baker. Not that this cake needs it, but you can customize it with your favorite toppings like cream cheese frosting or raspberry jam, for added charm. Enjoy it fresh from the oven for the best flavor and texture.

I’d Love to Hear from You!

Got a question about this cake? Or maybe you’ve tried this moist and easy coconut cake recipe and have some tips of your own to share? Drop a comment below or head over to the video comments on YouTube, and let’s chat. I’m always excited to hear your thoughts and experiences, and it helps others too! Plus, I’m here if you need any troubleshooting tips or creative ideas for your next bake.

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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.