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Simple Toasted Coconut Cake

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A Simple Toasted Coconut Cake recipe that is moist and fluffy with a quick frosting sprinkled with toasted desiccated coconut.

Simple toasted coconut cake on white marble platter next to a knife, more toasted coconut in a small bowl and a white kettle behind.

This simple coconut cake recipe reminds me of my vegan coconut cake with the shredded coconut sprinkled on top and its 8-inch round size.

With the same foundation as a basic vanilla cake, it’s infused with beautifully fragrant toasted shredded coconut, which is also known as desiccated coconut.

If you’re looking for a similar cake without eggs, try my Egg Free Vanilla Cake, it’s beautifully moist!

🥥 Why You Will Love This Recipe

  • One layer, 8 inch cake.
  • Moist and fluffy.
  • Simple and quick to make.
  • Infused with toasted desiccated coconut.
  • Uses staple baking ingredients.
Slice of coconut cake in small white marble plate with whole cake behind.

Quick to make and oh so moist and fluffy, this coconut cake is perfect for serving as morning or afternoon tea or dessert.

When the cake comes out of the oven, you’ll get your first whiff of the toasted coconut, and believe me, it’s HEAVEN!

I’ve then paired it with a quick 2-ingredient frosting. All you need is powdered sugar and milk. Then (yes, it gets better) you sprinkle even more toasted coconut on top.

Whole cake with slice taken out sitting behind next to a white kettle.

What might intrigue you even further is that this recipe doesn’t include any coconut milk, cream, or coconut essence of any kind.

The toasted shredded coconut shines through so much that no other coconut product is needed.

Want more to love? It makes a great snack when wrapped into individual slices to take to work with you and to pop into the kid’s school lunch boxes!

📋 Ingredient Notes & Substitutions

Scroll down to the recipe card for the full list of ingredients.

Ingredients to make simple coconut cake are all-purpose flour, baking powder, fine salt, vanilla extract, unsalted butter, desiccated coconut, light brown sugar, eggs, whole milk, extra virgin olive oil and powdered sugar.
  • Unsweetened shredded coconut – is also known as desiccated coconut in Australia.
  • Unsalted butter – can substitute with salted butter, if you do, remove the additional salt in the recipe.
  • Olive oil – use extra virgin olive oil for the best results and not another vegetable oil.

🥣 Step By Step Instructions (with photos)

Step one: In a medium-large frying pan, add coconut and cook over medium-high heat, while mixing for 5-7 minutes until it turns golden and toasted, making sure it doesn’t burn. Keep a close eye on it!

Step two: Turn off the heat and transfer it into a small bowl. Using a 1/4 measuring cup, remove 1/4 cup and place it into a separate bowl. Set both aside. 

Shredded coconut in stainless steel
frying pan and then the coconut toasted.

Step three: In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside. 

Whisking flour, baking powder and salt together in a large clear mixing bowl.

Step four: In a large mixing bowl, add softened butter and beat on low speed until it breaks up and turns creamy about 15-20 seconds.

Butter in clear mixing bowl being beaten.

Step five: Add sugar and beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed. 

Beating brown sugar into creamed butter in bowl.

Step six: Add eggs one at a time, beating for 15 seconds after each addition. 

Beating in eggs.

Step seven: Pour in milk, oil and vanilla. Beat for 15 seconds until well combined.

Beating in milk, oil and vanilla extract.

Step eight: Add the larger quantity (3/4 cup) of toasted coconut and beat on low speed until just combined. 

Mixing through toasted coconut into the cake batter.

Step nine: Add half of the flour mixture and beat until just combined. Add remaining flour and beat until incorporated, ensuring not to over-beat. 

Adding flour mixture and beating to create batter.

Step ten: Pour into the lined tin and smooth out the top with a rubber spatula. Bake for 30-35 minutes until a skewer inserted into the middle comes out clean and it’s golden all over. Cool in pan for 10 minutes then transfer to a wire rack to cool completely. 

Cake batter in pink baking tin.

Step eleven: To make the frosting, whisk together the sifted powdered sugar with one tablespoon of milk. Add an additional half a tablespoon of milk and whisk until well combined and smooth. It should be a thick, spreadable consistency. If not, add another half tablespoon of milk. 

Sifted powdered sugar in clear mixing bowl with milk added to create smooth frosting.

Step twelve: Pour frosting over the cooled cake, allowing it to drizzle slightly down the sides.

Coconut cake before frosting then with frosting on white plate with brown rim.

Step thirteen: Using the remaining 1/4 cup of toasted coconut, sprinkle it over the frosting before it sets. Set aside until the frosting sets before serving, about 30 minutes. Serve and Enjoy!

Sprinkling toasted coconut onto frosted cake.

💭 Tips For Recipe Success

  • Your refrigerator ingredients must be at room temperature before starting. The butter, eggs and milk.
  • Keep a close eye on your shredded coconut when toasting it, don’t walk away, and continue to mix, as it cooks fast. When it turns golden, remove it from the frying pan. The longer it sits in the pan, even with the heat off, it will continue to brown.
  • Don’t over-beat your batter. 
  • Bake until a toothpick inserted into the middle comes out clean and do not over-bake, otherwise, it will become dry.
  • For the frosting, add one tablespoon of milk first then another half a tablespoon. You don’t want it too runny as it will pour right off the cake. Having it slightly thicker is better.
  • Sprinkle over the remaining 1/4 cup of toasted coconut on top before the frosting sets.
Slice of cake on small white marble plate with bite taken out and gold fork sitting next to cake.

⏲️ Storage Instructions

Store cake in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh or away from humid temperatures.

Freeze cake with or without the frosting + coconut on top, by allowing it to cool completely after baking. Wrap whole cake or individual slices tightly in plastic wrap and then wrap it again in foil. Label with the date and recipe name. Freeze for up to 3 months. 

Thaw frozen whole cake or individual slices, still wrapped, at room temperature for several hours until thawed. Alternatively, thaw in the refrigerator for 24 hours, still wrapped, until defrosted. Bring to room temperature to serve. 

Whole cake with slice taken out sitting on white platter next to a knife.

💬 Recipe FAQ’s

Can I toast the coconut in the oven instead?

Yes, you can! Pre-heat your oven to 160ºC (325ºF) then spread the unsweetened shredded coconut out on a baking sheet. Bake in the heated oven for 5-10 minutes, mixing halfway through to ensure even cooking.

Can I use store-bought toasted coconut instead?

Yes! If you prefer to use already toasted unsweetened shredded coconut/desiccated coconut, you can! Keep in mind the toasted flavor may not be as intense.

Can I make it gluten-free?

You can try using a gluten-free all-purpose flour blend perfect for baking, such as a 1:1 flour blend. Although I haven’t tested this recipe myself using gluten-free flour.

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

Simple toasted coconut cake on white marble platter next to a knife, more toasted coconut in a small bowl and a white kettle behind.

Simple Toasted Coconut Cake

Samantha Pickthall
A Simple Toasted Coconut Cake that is moist, fluffy & bakes in 30 minutes! Paired with a quick frosting with more toasted shredded coconut!
3 from 5 votes
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Cake, Dessert
Servings 8 slices
Calories 499 kcal

Ingredients
 
 

Toasted Coconut

  • 1 cup unsweetened shredded coconut, also known as desiccated coconut

Cake

  • 1 1/2 cups (225g) all-purpose flour, scoop & leveled
  • 2 tsp baking powder
  • 1/2 tsp fine salt, or Kosher salt
  • 125 g unsalted butter, softened to room temperature
  • 3/4 cup lightly packed brown sugar, not dark brown sugar
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk
  • 1/4 cup extra virgin olive oil
  • 1 tsp vanilla extract

Frosting

  • 1 cup powdered sugar
  • 1 1/2 Tbsp whole milk

Instructions
 

Toasted Coconut

  • In a medium-large frying pan, add coconut.
  • Place over medium-high heat on the stovetop and mix it around with a spatula or wooden spoon for 5-7 minutes until it turns golden and toasted, making sure it doesn’t burn. Keep a close eye on it!
  • Turn off heat and transfer into a small bowl.
  • Using a 1/4 measuring cup, remove 1/4 cup and place into a separate bowl. Set both aside.

Cake

  • Preheat oven to 180ºC (356ºF). Line a round 8-inch baking tin with parchment paper and set aside. NOTE: Alternatively, if you have a non-stick tin, liberally grease it with spreadable butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
  • In a medium size mixing bowl, add flour, baking powder and salt. Whisk until well combined. Set aside.
  • Prepare either a stand mixer with the paddle attached or a large mixing bowl with an electric hand beater.
  • Add softened butter to the large mixing bowl and beat on low speed until it breaks up and turns creamy about 15-20 seconds.
  • Add sugar and beat with the butter for 2 minutes until pale and creamy. Scraping down the sides as needed.
  • Add eggs one at a time, beating for 15 seconds after each addition. Scrape down the sides.
  • Pour in milk, oil and vanilla. Beat for 15 seconds until well combined.
  • Add the larger quantity (3/4 cup) of toasted coconut and beat on low speed until just combined.
  • Add half of the flour mixture and beat until just combined. Scrape down the sides.
  • Add remaining flour and beat until incorporated, ensuring not to over-beat, just until the flour has combined then turn off the beater. If some excess flour is still visible around the sides of the bowl, gently fold it in with a spatula. If you over-beat, the cake can turn tough and dense after baking.
  • Pour into lined tin and smooth out the top with a rubber spatula.
  • Bake for 30-35 minutes until a skewer inserted into the middle comes out clean and it’s golden all over.
  • Remove from oven and allow to cool in tin for 10 minutes.
  • Carefully remove from tin and transfer to a wire rack to cool completely.

Frosting

  • In a medium-sized mixing bowl, sift powdered sugar.
  • Using a hand whisk, whisk through one tablespoon of milk.
  • Add an additional half a tablespoon milk and whisk until well combined and smooth. It should be a thick, spreadable consistency. If not, add another half tablespoon of milk.
  • Pour frosting over cooled cake, allowing it to drizzle slightly down the sides.
  • Using the remaining 1/4 cup of toasted coconut, sprinkle it over the frosting before it sets.
  • Set aside until the frosting sets before serving, about 30 minutes.
  • Serve and Enjoy!
  • Store in an airtight container, at room temperature, for 3-4 days. Transfer to the refrigerator after a few days if needed to keep it fresh or away from humid temperatures.

Notes

  • Your refrigerator ingredients (butter, eggs and milk) must be at room temperature before starting.
  • Keep a close eye on your shredded coconut when toasting it, don’t walk away and continue to mix as it cooks fast. When it turns golden, remove it from the frying pan. The longer it sits in the pan, even with the heat off, it will continue to brown.
  • Don’t over-beat your batter.
  • Bake until a toothpick inserted into the middle comes out clean and do not over-bake, otherwise, it will become dry.
  • For the frosting, add one tablespoon of milk first then another half a tablespoon. You don’t want it too runny as it will pour right off the cake. Having it slightly thicker is better.
  • Sprinkle over the remaining 1/4 cup of toasted coconut on top before the frosting sets.
  • For detailed storing and freezing instructions, please refer to the blog post.

Nutrition

Calories: 499kcalCarbohydrates: 57gProtein: 5gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 77mgSodium: 181mgPotassium: 264mgFiber: 3gSugar: 37gVitamin A: 480IUVitamin C: 0.2mgCalcium: 99mgIron: 2mg
Tried this recipe? Let us know how it was!
3 from 5 votes (5 ratings without comment)

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