Easy Coconut Cake

There’s something incredibly comforting about baking a cake, especially when it’s a Easy Coconut Cake. I still remember the first time I tried making it; the sweet aroma of toasted coconut filled my kitchen, instantly transporting me to a tropical paradise. It was one of those rainy afternoons when I needed a little pick-me-up, and this cake turned out to be just the solution. The fluffy texture combined with the rich flavor of coconut made it hard to resist, and soon enough, my family was crowding around the kitchen, eager for a slice. Every bite is a reminder of sunshine, even on the gloomiest of days. This cake has become a staple in my home, perfect for birthdays, gatherings, or simply a treat for myself. I can’t wait to share it with you!

Easy Coconut Cake Ingredients

The ingredients for this Easy Coconut Cake are wonderfully uncomplicated. Each one has its purpose, coming together to create a deliciously moist cake that embodies the essence of coconut. From coconut oil that provides richness to coconut sugar which adds a subtle sweetness, these ingredients harmonize beautifully.

• 4 large eggs, separated – The eggs are crucial for structure, and separating the whites will give that lovely fluffiness.
• 1 teaspoon cream of tartar – This helps stabilize the egg whites, allowing for those gorgeous peaks.
• 1/4 cup coconut oil – Adds moisture and a wonderful coconut flavor that makes this cake irresistible.
• 3 tablespoons coconut sugar – A natural sweetener that enhances the coconut flavor.
• 1/4 cup coconut flour, sifted – This gluten-free flour helps create a tender crumb.
• 1 teaspoon almond extract – Elevates the flavor profile with a hint of nuttiness.
• 1/2 teaspoon baking soda – This leavening agent ensures the cake rises nicely.
• 1 cup unsweetened, finely shredded coconut – The star ingredient that gives this cake its name and texture.
• 8 ounces cream cheese, reduced-fat – This adds richness and creaminess to the cake.
• 1/4 cup raw honey – A natural sweetener that complements the coconut beautifully.
• 1 teaspoon pure vanilla – A classic flavor that rounds out the overall taste.

Cooking Instructions for Easy Coconut Cake

Making this Easy Coconut Cake is a delightful journey, and I’m excited to guide you through it! Follow these simple steps, and you’ll have a cake that’s sure to impress. Let’s get started on this delicious adventure!

1. Preheat your oven to 350 degrees. This is a crucial step as it ensures your cake bakes evenly. While the oven is heating, grab a 9-inch cake pan and spray it with nonstick spray. Setting this up in advance will make things easier later!

2. In a mixing bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form. This step is important as it gives your cake its airy texture. The peaks should stand tall and not droop when you pull out the whisk!

3. In another mixing bowl, combine the coconut oil, coconut sugar, and egg yolks. Mix them together until they’re well-combined and creamy. The mixture should be smooth with no lumps.

4. Add the coconut flour, almond extract, and baking soda to the yolk mixture. Mix until everything is just combined—no need to overdo it! You want a smooth batter that’s ready for the next step.

5. Now, gently fold in the shredded coconut until it’s evenly distributed throughout the batter. You should see little flecks of coconut in your mixture, adding to the texture and flavor.

6. Next, carefully fold in the whipped egg whites to the batter. This is where the magic happens! Folding gently will help maintain the airiness of your batter. It should look light and fluffy.

7. Transfer your finished batter to the prepared cake pan, spreading it evenly. Take your time to make sure the batter is smooth on top for an even bake.

8. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. This is a great time to clean up your kitchen or prepare any toppings you might want!

9. Once baked, allow the cake to cool completely before serving. This is crucial as it helps the flavors to develop further.

10. If desired, top with fresh fruit or the 3-Ingredient Vanilla Frosting as shown in the photo. You can also whip some extra shredded coconut to sprinkle on top for added flair!

Ways to Customize

This Easy Coconut Cake offers so many exciting ways to make it your own. Here are some tips to play around with the recipe:

• Add Chocolate: Drizzle melted chocolate over the top for a delicious contrast to the coconut flavor.
• Fruity Touch: Incorporate fresh fruits like mango or pineapple for a tropical twist.
• Nutty Flavor: Add chopped nuts like almonds or pecans into the batter for added crunch.
• Frosting Variations: While the vanilla frosting is delightful, consider a cream cheese frosting for a richer taste.
• Layered Cake: Turn this cake into a layered masterpiece by slicing it horizontally and adding frosting in between the layers.
• Different Flours: Try using almond flour instead of coconut flour for a different flavor and texture.
• Spices: Add a pinch of cinnamon or nutmeg to the batter for a warm, inviting flavor profile.

Accompaniments for Easy Coconut Cake

Serving a Easy Coconut Cake is as enjoyable as making it. Here are some fantastic ways to present this delightful dessert:

• Fresh Fruit: Serve with a side of fresh fruit like strawberries, raspberries, or tropical fruits for a refreshing contrast.
• Coconut Whipped Cream: Top each slice with a dollop of coconut whipped cream for an extra layer of flavor.
• Tea or Coffee: This cake pairs wonderfully with a cup of tea or coffee, making it perfect for an afternoon treat.
• Picnics or Parties: Cut into squares and serve at picnics or gatherings for a convenient, shareable dessert.
• Seasonal Events: Perfect for summer barbecues or holiday gatherings, this cake brings a taste of the tropics to any occasion.
• Storage Tips: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

FAQ

Conclusion

This Easy Coconut Cake is not just a dessert; it’s a celebration of flavors and memories made in the kitchen. Its rich coconut taste and moist texture make it a standout choice for any occasion. I encourage you to try making it yourself—you won’t regret bringing this tropical delight to your table!

Easy Coconut Cake

The ultimate tropical delight, this Easy Coconut Cake is light, fluffy, and bursting with coconut flavor. Perfect for any occasion, it's an easy-to-make dessert that will satisfy your sweet cravings. Enjoy a slice today!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 4 large Eggs separated
• 1 teaspoon Cream of Tartar
• 1/4 cup Coconut Oil
• 3 tablespoons Coconut Sugar
• 1/4 cup Coconut Flour sifted
• 1 teaspoon Almond Extract
• 1/2 teaspoon Baking Soda
• 1 cup Unsweetened Coconut finely shredded
• 8 ounces Cream Cheese package, reduced-fat
• 1/4 cup Raw Honey (use a thick, light color honey)
• 1 teaspoon Pure Vanilla

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees. This is a crucial step as it ensures your cake bakes evenly. While the oven is heating, grab a 9-inch cake pan and spray it with nonstick spray. Setting this up in advance will make things easier later!
2. In a mixing bowl, whip the egg whites and cream of tartar on high speed until stiff peaks form. This step is important as it gives your cake its airy texture. The peaks should stand tall and not droop when you pull out the whisk!
3. In another mixing bowl, combine the coconut oil, coconut sugar, and egg yolks. Mix them together until they're well-combined and creamy. The mixture should be smooth with no lumps.
4. Add the coconut flour, almond extract, and baking soda to the yolk mixture. Mix until everything is just combined—no need to overdo it! You want a smooth batter that’s ready for the next step.
5. Now, gently fold in the shredded coconut until it’s evenly distributed throughout the batter. You should see little flecks of coconut in your mixture, adding to the texture and flavor.
6. Next, carefully fold in the whipped egg whites to the batter. This is where the magic happens! Folding gently will help maintain the airiness of your batter. It should look light and fluffy.
7. Transfer your finished batter to the prepared cake pan, spreading it evenly. Take your time to make sure the batter is smooth on top for an even bake.
8. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. This is a great time to clean up your kitchen or prepare any toppings you might want!
9. Once baked, allow the cake to cool completely before serving. This is crucial as it helps the flavors to develop further.
10. If desired, top with fresh fruit or the 3-Ingredient Vanilla Frosting as shown in the photo. You can also whip some extra shredded coconut to sprinkle on top for added flair!

Notes

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Freezing: This cake freezes beautifully. Wrap individual slices to enjoy later.
• Variations: Feel free to add nuts or fruits to the batter for extra flavor.
• Serving Suggestions: Pair with fresh fruit or whipped cream for a delightful experience.
• Occasions: Great for birthdays, picnics, or simply a cozy dessert at home.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.