Simple Toasted Coconut Cake

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.

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.

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.

• All-purpose flour – is also known as plain flour in Australia. Measure your flour correctly for the best results.

• 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.

• Light brown sugar – not dark brown sugar. Measure your brown sugar by lightly packing it.

• Olive oil – use extra virgin olive oil for the best results and not another vegetable oil.

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

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. 

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

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.

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

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

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

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

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. 

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. 

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. 

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

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!

💭 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.

⏲️ 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. 

💬 Recipe FAQ’s

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