11 Quick and Easy Coconut Cake Recipes You’ll Make Again and Again

Written by Clara Bennett in Dessert

You’ll bake, you’ll slice, you’ll savor—each coconut cake here is quick to make and easy to love. You’ll find everything from a classic Bundt to a tangy lemon-yogurt loaf, plus gluten-free and vegan options that don’t skimp on flavor. Clear instructions and simple ingredients mean you’ll get reliable results every time, and a few clever twists will keep you coming back for more. Ready to pick your next favorite?

Classic Coconut Bundt Cake

A tall, tender Classic Coconut Bundt Cake that’s moist, fluffy, and full of sunny coconut flavor.

Ingredients:

  • 3 cups (360 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (200 g) light brown sugar, packed
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (226 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240 ml) sour cream or plain Greek yogurt
  • 1 cup (240 ml) full-fat coconut milk (shake can well)
  • 1 tsp pure vanilla extract
  • 1 1/2 cups sweetened flaked coconut, plus extra for topping
  • Zest of 1 lime or lemon (optional, for brightness)
  • Nonstick spray or butter and flour for bundt pan

For the glaze (optional):

  • 1 1/2 cups (180 g) powdered sugar
  • 2–3 tbsp coconut milk (or regular milk), plus more as needed
  • 1/2 tsp vanilla extract

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease a 10–12 cup bundt pan well with butter or nonstick spray and dust with flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, beat the softened butter with both sugars until light and fluffy, about 2–3 minutes.
  4. Add eggs one at a time, mixing briefly after each until incorporated.
  5. Stir in the vanilla and lime or lemon zest if using.
  6. Alternate adding the dry mixture and the sour cream and coconut milk: start with one third of the dry mix, then half the sour cream/coconut milk, repeating and ending with the dry mix. Mix just until combined—don’t overmix.
  7. Fold in the 1 1/2 cups flaked coconut by hand.
  8. Spoon the batter into the prepared bundt pan and smooth the top.
  9. Bake 45–55 minutes, until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
  11. Make the glaze by whisking powdered sugar with coconut milk and vanilla until smooth and pourable; add more milk if it’s too thick.
  12. Drizzle the glaze over the cooled cake and sprinkle extra flaked coconut on top.

Enjoy a slice with a cup of coffee or tea — this coconut bundt cake is sunshine in every bite!

One-Bowl Coconut Sheet Cake

Light, buttery, and coconutty — this one-bowl sheet cake is easy to make and perfect for parties.

Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) milk (whole or 2%)
  • 1/2 cup (120 ml) coconut milk (shake can before measuring)
  • 2 large eggs
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut (plus extra for sprinkling)
  • Zest of 1 lime or lemon (optional, for brightness)

How to Make:

  1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan or line it with parchment.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the milk, coconut milk, eggs, melted butter, oil, and vanilla to the dry ingredients.
  4. Stir with a spatula until just combined and smooth — don’t overmix.
  5. Fold in the shredded coconut and optional zest, keeping the batter light.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 25–30 minutes, or until the top is golden and a toothpick in the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes, then remove or leave to cool completely depending on how you like to serve it.
  9. Sprinkle extra shredded coconut over the top before serving, or frost with cream cheese or coconut glaze if you like it richer.

Serve a generous slice and enjoy the tropical, buttery goodness!

Coconut Lemon Yogurt Cake

Bright, tangy, and tender — this Coconut Lemon Yogurt Cake is sunshine on a plate.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (45 g) shredded unsweetened coconut
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (180 g) plain Greek yogurt (or plain yogurt)
  • 1/2 cup (120 ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • Zest of 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 cup (60 ml) milk (as needed)
  • Optional: 2 tbsp powdered sugar mixed with 1 tbsp lemon juice for a glaze
  • Optional: extra shredded coconut for sprinkling

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan or line it with parchment.
  2. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, baking soda, and salt.
  3. In another bowl, whisk the yogurt, oil, eggs, lemon zest, lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir gently until just combined. If the batter seems too thick, add up to 1/4 cup milk to loosen it.
  5. Pour the batter into the prepared pan and smooth the top with a spatula.
  6. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. If using glaze, mix powdered sugar and lemon juice until smooth, drizzle over the cooled cake, and sprinkle with extra shredded coconut if desired.

Serve a slice with tea or a dollop of whipped cream — this cake tastes like a bright, tropical hug.

Coconut Pineapple Upside-Down Cake

A sunny, tropical twist on a classic — sweet pineapple and coconut come together in a caramelized upside-down cake.

Ingredients:

  • 1/2 cup (115 g) unsalted butter
  • 3/4 cup (150 g) packed brown sugar
  • 1 can (20 oz/565 g) pineapple slices, drained (reserve juice)
  • Maraschino cherries (optional), for garnish
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (120 ml) canned coconut milk (shake can before measuring)
  • 1/2 cup (120 ml) reserved pineapple juice (from the can)
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (80 g) sweetened shredded coconut

How to Make:

  1. Preheat oven to 350°F (175°C). Place a 9-inch round cake pan on a rimmed baking sheet.
  2. In a small saucepan over medium heat, melt butter and brown sugar together until bubbling and smooth to make the caramel topping.
  3. Pour the caramel into the bottom of the prepared pan and spread evenly.
  4. Arrange pineapple slices in a single layer over the caramel; place cherries in centers if using.
  5. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  6. In a separate bowl, whisk coconut milk, reserved pineapple juice, oil, eggs, and vanilla until combined.
  7. Pour wet ingredients into dry ingredients and stir just until combined; fold in shredded coconut.
  8. Spoon batter gently over the pineapple, smoothing the top so it’s even.
  9. Bake 35–45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes (no longer, or the caramel can harden).
  11. Run a knife around the edge to loosen, then invert cake onto a serving plate; tap the pan so pineapple and caramel release.
  12. If any caramel sticks to the pan, spoon it back over the top of the cake.
  13. Let cool slightly, then slice and serve warm or at room temperature.

Enjoy a slice — tropical sunshine in every bite!

Quick Coconut Cupcakes With Cream Cheese Frosting

Light, fluffy coconut cupcakes topped with tangy cream cheese frosting — little bites of tropical bliss.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1/2 cup coconut milk (or regular milk)
  • 1/4 cup sour cream or plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened shredded coconut, plus extra for topping
  • 12 cupcake liners

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk or cream (if needed to thin)

How to Make:

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  2. In a bowl, whisk together flour, sugar, salt, and baking powder.
  3. Beat the softened butter into the dry ingredients until crumbly.
  4. In a separate bowl, combine eggs, coconut milk, sour cream, and vanilla; mix until smooth.
  5. Pour the wet ingredients into the dry and stir just until combined; fold in the shredded coconut.
  6. Divide batter evenly among the liners, filling each about 2/3 full.
  7. Bake 18–22 minutes, or until a toothpick comes out clean and tops are lightly golden.
  8. Let cupcakes cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
  9. While cupcakes cool, beat the cream cheese and butter until smooth, add powdered sugar and vanilla, and beat until creamy; add milk a little at a time if frosting is too thick.
  10. Once cupcakes are completely cool, frost with the cream cheese frosting and sprinkle extra shredded coconut on top.

Enjoy these chewy, creamy coconut cupcakes — perfect for sharing or sneaking a sweet treat for yourself!

Coconut Lime Drizzle Cake

Coconut Lime Drizzle Cake — bright, tropical, and impossibly moist with a zippy lime finish.

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsweetened shredded coconut (plus extra for garnish)
  • 1 cup whole milk
  • 1/2 cup coconut milk (canned)
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • Zest of 2 limes
  • Juice of 1 lime (for batter)
  • 1 cup powdered sugar (for drizzle)
  • 2–3 tbsp fresh lime juice (for drizzle)
  • 1 tbsp honey or light corn syrup (optional, for shiny drizzle)

How to Make:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment.
  2. Whisk flour, sugar, baking powder, salt, and shredded coconut in a large bowl.
  3. In another bowl, whisk milk, coconut milk, oil, eggs, vanilla, lime zest, and lime juice until smooth.
  4. Pour wet ingredients into dry ingredients and stir until just combined — don’t overmix.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake 30–35 minutes, or until a toothpick in the center comes out clean. Let cake cool in pan 10 minutes, then transfer to a wire rack.
  7. While cake cools, whisk powdered sugar with 2–3 tablespoons lime juice and honey if using until pourable but thick.
  8. When cake is mostly cool, drizzle the lime glaze over the top and sprinkle extra shredded coconut and a little lime zest.
  9. Let the glaze set for 10–15 minutes before slicing.

Enjoy a slice and let that bright coconut-lime flavor whisk you straight to the tropics!

30-Minute Coconut Pound Cake

A moist, ultra-simple coconut pound cake you can whip up in about a minute of prep time (bake time still required) — perfect for satisfying sudden coconut cravings.

Ingredients:

  • 1 cup (225 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240 ml) coconut milk (from a can or carton), room temperature
  • 1 cup (80 g) sweetened shredded coconut, plus extra for sprinkling
  • Optional glaze: 1 cup (120 g) powdered sugar + 2–3 tablespoons coconut milk or regular milk

How to Make:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
  2. In a large bowl, cream the softened butter and sugar together until light and fluffy (about 1 minute of vigorous mixing).
  3. Add the eggs one at a time, beating briefly after each addition, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Fold in the shredded coconut gently with a spatula.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
  10. If using the glaze, whisk powdered sugar and coconut milk together until smooth, drizzle over cooled cake, and sprinkle extra shredded coconut on top.
  11. Slice and serve with a cup of tea or coffee.

Enjoy a slice of tropical comfort—this coconut pound cake is simple, rich, and irresistibly coconutty!

Coconut Almond Tea Cake

Coconut Almond Tea Cake

Light, nutty, and just sweet enough — Coconut Almond Tea Cake is perfect with your afternoon cup.

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (60 g) shredded sweetened or unsweetened coconut
  • 1/2 cup (60 g) almond flour or finely ground blanched almonds
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) milk (dairy or almond milk)
  • 1/4 cup (60 ml) plain yogurt or sour cream
  • 1 tsp pure vanilla extract
  • 1/2 tsp almond extract (optional, for stronger almond flavor)
  • 2 tbsp sliced almonds, toasted, for topping
  • Extra shredded coconut, lightly toasted, for topping (optional)
  • Powdered sugar for dusting (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour an 8- or 9-inch round cake pan (or line with parchment).
  2. In a bowl, whisk together flour, shredded coconut, almond flour, baking powder, and salt.
  3. In a separate large bowl, beat the softened butter and sugar until creamy and pale, about 2–3 minutes.
  4. Add the eggs one at a time, beating briefly after each addition, then stir in vanilla and almond extract.
  5. Mix in the milk and yogurt until combined.
  6. Fold the dry ingredients into the wet mixture gently until just combined — don’t overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.
  8. Sprinkle the sliced almonds and extra shredded coconut over the batter.
  9. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  10. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  11. Dust with powdered sugar before serving if you like.

Serve a slice with tea or coffee — it’s nutty, coconutty, and simply irresistible.

Moist Coconut Sour Cream Cake

Light, tender, and bursting with coconut — a moist sour cream cake that’s perfect for any celebration.

Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 1 1/2 cups (300 g) granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 large eggs, room temperature
  • 1 cup (240 g) sour cream, room temperature
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (120 ml) vegetable oil
  • 1 tsp pure vanilla extract
  • 1 tsp coconut extract (optional, for stronger coconut flavor)
  • 1 cup (80 g) sweetened shredded coconut, plus extra for topping
  • 1/4 cup (60 ml) milk (or as needed)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch pan or two 9-inch round pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs briefly, then add the sour cream, melted butter, oil, vanilla, and coconut extract; whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  5. Fold in the shredded coconut. If the batter seems too thick, stir in the milk a little at a time until it reaches a smooth, pourable consistency.
  6. Pour the batter into the prepared pan(s) and spread it evenly.
  7. Bake for 25–35 minutes (about 25–30 minutes for a 9-inch round, 30–35 minutes for a 9×13) or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Top with your favorite frosting (cream cheese frosting or coconut buttercream work great) and sprinkle extra shredded coconut over the top.
  10. Slice, serve, and enjoy the tender, coconutty goodness.

Serve with a cup of tea or a scoop of vanilla ice cream for extra indulgence — this cake disappears fast!

Vegan Coconut Almond Cake

Light, fluffy vegan coconut almond cake — a tropical, nutty treat that’s kind to animals and easy to love.

Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (360 ml) canned coconut milk (shake well)
  • 1/2 cup (120 ml) unsweetened almond milk
  • 1/3 cup (80 ml) neutral oil (canola, vegetable, or melted coconut oil)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup (90 g) shredded sweetened or unsweetened coconut (plus extra for topping)
  • 1/2 cup (50 g) ground almond meal (almond flour)
  • 1/3 cup (40 g) sliced or slivered almonds (for batter and topping)
  • Optional: 2–3 tbsp powdered sugar or a vegan glaze for finishing

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and line an 8- or 9-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix coconut milk, almond milk, oil, apple cider vinegar, and vanilla.
  4. Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix.
  5. Fold in shredded coconut, almond meal, and half of the sliced almonds.
  6. Pour batter into the prepared pan and smooth the top.
  7. Sprinkle remaining sliced almonds and a little extra shredded coconut over the batter.
  8. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. If desired, dust with powdered sugar or drizzle with a simple vegan glaze before serving.

Enjoy a slice of this light, nutty coconut almond cake — perfect with tea or a tropical daydream.

Gluten-Free Coconut Orange Cake

Bright, zesty coconut cake that’s light, moist, and completely gluten-free.

Ingredients:

  • 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
  • 1 cup canned coconut milk (shake well)
  • 1/2 cup plain Greek yogurt or dairy-free yogurt
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
  • 1/4 cup fresh orange juice (about 1 large orange)
  • Zest of 2 oranges
  • 1 tsp pure vanilla extract
  • 1 cup sweetened shredded coconut (plus extra for topping)
  • Optional: 1–2 tbsp rum or coconut rum for extra flavor

For the orange-coconut glaze (optional):

  • 1 1/2 cups powdered sugar
  • 2–3 tbsp fresh orange juice
  • 1 tsp grated orange zest
  • 1 tbsp coconut milk (if needed for consistency)

How to Make:

  1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan, or two 8-inch pans, with parchment.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt until evenly combined.
  3. In a separate bowl, whisk the coconut milk, yogurt, eggs, melted butter, orange juice, orange zest, vanilla, and rum (if using) until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
  5. Fold in the shredded coconut with a spatula until distributed.
  6. Pour batter into the prepared pan(s), smoothing the top with a spatula.
  7. Bake 30–38 minutes for one 9-inch pan (or 22–28 minutes for two 8-inch pans), until the top is golden and a toothpick inserted into the center comes out with a few moist crumbs.
  8. Let the cake cool in the pan 10 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.
  9. To make the glaze, whisk the powdered sugar, orange juice, orange zest, and coconut milk (if needed) until glossy and pourable.
  10. Drizzle the glaze over the cooled cake and sprinkle additional shredded coconut over the top.
  11. Slice and serve—this cake keeps well refrigerated for 3–4 days (bring to room temp before serving).

Enjoy a bright, tender slice of gluten-free coconut-orange heaven!

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