Very Simple Coconut Cake

This is a no-fuss coconut cake recipe that requires no fancy mixing tools or preparation. However, in order for all ingredients to blend together well, they must be at ROOM TEMPERATURE.


3 cups (300 grams) sifted flour

300 grams unsalted butter, room temperature – Not Margarine

1 cup (200 grams) granulated white sugar

6 large eggs, room temperature

100 grams unsweetened coconut flakes (store bought) OR 225 grams of freshly grated coconut – (this requires a bit more effort but the superior taste and texture is worth it)

12 tablespoons milk, room temperature

3 teaspoons pure vanilla extract

2 teaspoons baking powder

1/2 teaspoon salt (sea salt if you are fancy)

Zest of one lemon (optional)

  • Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non-stick vegetable spray, a 9″ cake or tube pan
  • If using fresh coconut, peel off the dark parts of the coconut flesh/meat before grating
image Yes. This is the coconut.

image And this is the grated coconut.


  • In a small bowl, soak unsweetened coconut flakes or freshly grated coconut in 8 tablespoons milk and set aside
  • In a medium bowl, whisk together the eggs, milk, and vanilla extract
  • Place the dry ingredients (flour, baking powder, salt, and sugar) and mix until blended
  • Add the butter and third of the egg mixture – mix until the dry ingredients are moistened
  • Add another third of the egg mixture and develop the cake’s structure
  • Scrap down the sides of the bowl and add the remaining egg mixture to strengthen the cake’s structure
  • Fold in the soaked coconut flakes (and lemon zest – optional)
  • Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon
  • Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick or skewer inserted in the center comes out clean. NOTE: – If the cake is browning too much as it bakes (that is – you added more sugar), cover with a piece of lightly buttered aluminum foil after about 30 minutes.
  • Remove the cake from the oven and place on a wire rack to cool for about 10 minutes
  • Remove the cake from the pan and cool completely on a wire rack


The Cake can be covered and stored at room temperature till the following day, refrigerated after a day, or it can be frozen for one month.

Now that was done sharp sharp!! Enjoy warm with tea, coffee or favorite ice cream.

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