This Single Layer Coconut Cake pairs a light, fluffy coconut-scented cake with lightly toasted sweetened coconut flakes. Topped with a smooth coconut buttercream, it’s a delightful treat for spring—or any time you crave coconut.
Why You’ll Love This Recipe
Welcome to the newest addition to the Beyond the Butter recipe box: Single Layer Coconut Cake. This version is adapted from the Coconut Sheet Cake and works wonderfully for spring and summer, or whenever you want a simple, elegant dessert.
The cake’s tender crumb comes from a combination of coconut oil, a separated egg (yolk and whipped white), and canned unsweetened coconut milk. Toasted sweetened coconut flakes and a touch of coconut extract amplify the coconut flavor, while vanilla adds balance.
It’s finished with a creamy coconut buttercream that includes shredded sweetened coconut. You can fold the coconut into the frosting or sprinkle it on top as a garnish. If you prefer something different, small-batch frosting alternatives are suggested below.
Table of Contents
- Ingredients
- Homemade Cake Flour
- Essential Single Layer Cake Baking Tools
- How to Make a 6-inch Single Layer Coconut Cake
- Coconut Buttercream Frosting Alternatives
- Recipe FAQs
- More Single Layer Cakes to Enjoy!
- Single Layer Coconut Cake Recipe
Ingredients
This recipe uses standard cake ingredients plus a few coconut-specific items. Key components for the best result are listed below.
- Cake Flour. Use cake flour for a tender crumb; a homemade substitute is included below.
- Leavening. Both baking powder and baking soda are used.
- Salt. Just a pinch to balance flavor.
- Sugar. Granulated sugar or organic cane sugar works well.
- Unsalted Butter. Room temperature for easy creaming.
- Coconut Oil. Adds coconut flavor and keeps the cake tender; vegetable oil can be substituted.
- One Egg (separated). The yolk goes into the batter; the white is whipped with cream of tartar for lift—don’t skip this step for the light texture.
- Extracts. Coconut and vanilla extracts for aroma and depth.
- Sweetened Coconut Flakes. Toast 1/3 cup for the cake and use 1/2 cup for the frosting (toasted or untoasted, based on preference).
- Canned Unsweetened Coconut Milk. Use the unsweetened variety and stir after opening if it has separated.
- Cream of Tartar. Stabilizes the whipped egg white; add only to the whites, not the batter.
Homemade Cake Flour
If you don’t have cake flour, you can make a simple substitute using all-purpose flour and cornstarch.
To make one ½-cup portion of cake flour substitute:
- Add 1 tablespoon cornstarch to a ½-cup measuring cup.
- Fill the remainder of the cup with all-purpose flour.
- Sift the mixture once or twice for best results.
Double the quantities if you want more on hand.
Essential Single Layer Cake Baking Tools
These tools make the recipe easier and more reliable.
- 6-inch Cake Pan. A 6″ x 3″ pan is ideal. A 6″ x 2″ pan can work but the cake may rise to the pan’s edge.
- Mixing Bowls. At least one bowl for dry ingredients and one for wet.
- Whisks and Spatulas. A hand or stand mixer (with whisk and paddle attachments) plus spatulas for folding and scraping.
How to Make a 6-inch Single Layer Coconut Cake
Below is a concise overview of the process. For the full printable recipe and exact measurements, see the recipe card further down.
- Toast the coconut. Toast the coconut flakes for the batter until lightly golden. Toasting the flakes for the frosting is optional.
- Whisk dry ingredients. Combine cake flour, baking powder, baking soda, and salt.
- Separate the egg. Keep the yolk and white separate.
- Beat the egg white. Whip the white with cream of tartar to stiff peaks (about 2–3 minutes).
- Mix wet ingredients. Cream butter, coconut oil, and sugar; add the egg yolk, extracts, and coconut milk.
- Combine and fold. Add the dry mixture until just incorporated, then fold in the whipped egg white and toasted coconut.
- Bake. Pour into the prepared 6-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Coconut Buttercream Frosting Alternatives
If you’d like a different finish, try one of these small-batch frostings in place of the coconut buttercream:
- Small Batch Cream Cheese Frosting — add a little shredded coconut if desired.
- Small Batch Vanilla Ermine Frosting — for a less-sweet, silky option.
- Small Batch Milk Chocolate Frosting — a rich contrast to the coconut cake.
Recipe FAQs
A 6″ x 3″ pan is recommended because this cake bakes about 2 inches tall. A 6″ x 2″ pan will work but the batter may reach the pan’s rim.
Yes. Whipping the egg white gives the cake a lighter texture. Adding the whole egg would produce a denser crumb.
Toasting the flakes used in the batter enhances coconut flavor and is recommended. Toasting the flakes for the frosting is optional, mainly for appearance.
Yes. You can freeze whole single-layer cakes or individual slices. For tips on freezing single-layer cakes, consult similar single-layer recipes for guidance.
More Single Layer Cakes to Enjoy!
Single Layer Carrot Cake
Single Layer Chocolate Cake
Single Layer Red Velvet Cake
Single Layer Funfetti Cake
If you try this Single Layer Coconut Cake or any other recipe here, please leave a star rating and share your thoughts in the comments. Thanks for visiting!
Single Layer Coconut Cake
Ingredients
Coconut Cake
- 1/3 cup Shredded Sweetened Coconut Flakes, toasted
- 1 cup Cake Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 1/4 cup Unsalted Butter, room temperature
- 2 tbsp Coconut Oil
- 1/3 cup Granulated Sugar
- 1 Large Egg Yolk, room temperature
- 1 tsp Coconut Extract
- 1/2 tsp Vanilla Extract
- 1/3 cup Canned Unsweetened Coconut Milk, room temperature
- 1 Large Egg White, room temperature
- 1/8 tsp Cream of Tartar
Coconut Buttercream Frosting
- 1/2 cup Unsalted Butter, room temperature
- 2 1/3 cups Sifted Powdered Sugar
- 1/2 tsp Coconut Extract
- 2 tbsp Canned Unsweetened Coconut Milk
- 1/2 cup Shredded Sweetened Coconut Flakes
Instructions
Coconut Cake
-
Preheat oven to 350ºF and spray a 6-inch round cake pan with a flour-based baking spray. Set aside.
-
Toast the 1/3 cup sweetened coconut in a small skillet over medium heat, stirring constantly until lightly golden. Watch closely to avoid burning. Cool and set aside.
-
Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
-
In a mixer fitted with the whisk attachment, beat the egg white and cream of tartar on high until stiff peaks form, about 2–3 minutes. Set aside.
-
In a separate bowl with the paddle attachment, beat the butter, coconut oil, and sugar on medium speed until combined. Add the egg yolk, coconut extract, vanilla, and coconut milk; mix until smooth.
-
Add the dry ingredients and mix until just combined. Gently fold in the whipped egg white and the toasted coconut.
-
Pour batter into the prepared pan and bake 30–35 minutes at 350ºF, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.
Coconut Buttercream Frosting
-
Beat the unsalted butter on medium-high until smooth and creamy.
-
Reduce speed to low and add sifted powdered sugar a little at a time. Add coconut extract and coconut milk; beat until smooth, scraping the bowl as needed.
-
Fold in or sprinkle the shredded coconut flakes. Adjust consistency with additional coconut milk (if too thick) or powdered sugar (if too thin), one tablespoon at a time.
Video
Notes
- 1/4 cup unsalted butter = 4 tablespoons.
- Divide the egg into two small bowls before beginning to avoid accidentally adding the whole egg to the batter.
- If piping the frosting, omit the toasted coconut from the buttercream and add it as a garnish after piping.
- Adjust frosting consistency: add 1 tbsp unsweetened coconut milk if too thick, or 1 tbsp sifted powdered sugar at a time if too thin.
- This recipe is adapted from the Coconut Sheet Cake.
Nutrition
Nutritional information is an estimate and may vary with different ingredients. See the site’s nutritional disclaimer for more details.
Enjoyed this recipe? Leave a comment below!