Fluffy Coconut Single Layer Cake
This single layer coconut cake is light and fluffy with a coconut flavor, dotted with lightly toasted sweetened coconut flakes.
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 55 mins
- Makes
- 6 servings
This Single Layer Coconut Cake is light and fluffy, with a strong coconut flavor and lightly toasted sweetened coconut flakes folded in. Finished with creamy coconut buttercream frosting, it is a heavenly treat for spring or any time of the year!
Why You Will Love This Recipe
Meet the newest single layer cake in my recipe box: Single Layer Coconut Cake!
It is adapted from my Coconut Sheet Cake recipe and works beautifully in spring, summer, or any time of the year!
The key players in this coconut cake recipe, which give it its airy, fluffy texture, are the coconut oil, the egg (which is split in two), and the unsweetened coconut milk. For even more flavor, the cake also gets toasted, sweetened coconut flakes, plus a touch of coconut extract and vanilla extract.
The cake pairs nicely with a creamy coconut buttercream frosting. You can mix sweetened coconut flakes into the frosting while you make it, or add them afterward.
If coconut buttercream is not your favorite, I have included a few easy, small-batch frosting alternatives below!
What Goes In
You will need the usual ingredients for my single layer cakes: baking powder, baking soda, salt, sugar, unsalted butter, coconut oil, and vanilla extract. The key ingredients for the best coconut cake are listed below!
- Cake Flour. If you do not have cake flour on hand, I have included an easy homemade substitute below!
- Leavening Agents. This coconut cake uses both baking soda and baking powder.
- Salt. Just a pinch!
- Granulated Sugar. Organic pure cane sugar works too.
- Unsalted Butter. Softened to room temperature works best!
- Coconut Oil. Vegetable oil can be used as a stand-in.
- An Egg. You need just one, but it has to be separated. The yolk goes in first, while the white is whipped with some cream of tartar into stiff peaks and then folded into the batter. For the fluffiest texture, do not skip this step!
- Extracts. You will need coconut extract and vanilla extract
- Sweetened Coconut Flakes. You will need 1/3 cup toasted for the cake and 1/2 cup for the coconut buttercream frosting. Toasting the frosting flakes is optional, so you can leave them as they are if you prefer.
- Canned Unsweetened Coconut Milk. Look for it in the grocery aisle near the sweetened condensed milk. Double-check that the can says unsweetened. Once opened, give it a stir, since it tends to separate.
- Cream of Tartar. This only goes into the egg white so it can whip into nice stiff peaks. Never add it straight into the batter!
Making Your Own Cake Flour
No cake flour in the pantry? No worries, you can make your own! All you need is all-purpose flour, cornstarch, and a sifter!
To make your homemade cake flour:
- Add one tablespoon of cornstarch to a ½ cup measuring cup.
- Fill the rest of the measuring cup with all-purpose flour.
- Sift the mixture. One pass works, but two is even better.
If you want extra on hand, I suggest doubling this homemade cake flour recipe.
Essential Single Layer Cake Baking Tools
These are a few baking tools I recommend for this homemade single layer coconut cake! Browse the carousel below for more!
- 6-inch Cake Pan. I used a 6-inch by 3-inch tall cake pan from Fat Daddios. It has been my go-to pan for my recent single layer cakes. A 6-inch by 2-inch tall pan will also work, but the cake may rise right up to the rim.
- Mixing Bowls. These work well for both dry and wet ingredients.
- Whisks and Spatulas. It is always handy to have a few of these while baking this coconut cake! I swear by GIR whisks and spatulas. They also make spoonulas, a mix of a spatula and a spoon, which I love for cake batters!
How to Make a 6-inch Single Layer Coconut Cake
Here is a quick overview of how to make this single layer coconut cake recipe. For the full printable recipe, which you can view in US customary or metric measurements with the toggle switch, see the recipe card below.
- Toast the coconut flakes. Only the flakes going into the cake batter need toasting. If you want to toast the flakes for the frosting, you can do that now as well.
- Whisk the dry ingredients. Combine the cake flour, baking powder, baking soda, and salt.
- Divide the egg. Separate the yolk from the white.
- Beat the egg whites. Whip the egg whites and cream of tartar on medium-high speed until stiff peaks form, about 2-3 minutes. Set them aside.
- Mix the wet ingredients together. A hand mixer or stand mixer works for this step. Combine the unsalted butter, coconut oil, granulated sugar, egg yolk (just the yolk!), extracts, and unsweetened coconut milk.
- Add in the dry mixture. Mix until just combined.
- Fold in the beaten egg whites and then the toasted coconut.
- Bake the cake. Bake at 350ºF for 30-35 minutes. Let it cool completely before frosting.
Coconut Buttercream Frosting Alternatives
Here are three small-batch frosting options to try in place of my small-batch coconut frosting recipe.
- Small Batch Cream Cheese Frosting – feel free to stir some coconut into this if you like.
- Small Batch Vanilla Ermine Frosting
- Small Batch Milk Chocolate Frosting
Common Questions
Do you recommend using a 6″ x 2″ cake pan or a 6″ x 3″ cake pan?This coconut cake bakes up 2 inches tall, so I recommend the 6″ x 3″ pan. If you use a 6″ x 2″ pan, the cake may come right up to the top.
Do I need to whisk the egg whites separately?For a fluffy cake texture, yes! Using the whole egg would give you a denser cake. It takes an extra step, but it is worth it.
Do I need to toast the sweetened coconut flakes?I do recommend toasting the flakes for the cake batter, since it brings out more coconut flavor. Toasting is not necessary for the frosting unless you want the toasted-flake look on the outside.
Can I freeze this single layer coconut cake?Yes! For the best way to freeze single layer cakes and slices, check out my Single Layer Chocolate Cake recipe.
If you make this Single Layer Coconut Cake Recipe or any other recipe on my website, please give it a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Fluffy Coconut Single Layer Cake
This single layer coconut cake is light and fluffy with a coconut flavor and lightly toasted sweetened coconut flakes. Add the creamy coconut buttercream frosting and you have a heavenly treat for spring or any time of the year!
- Prep
- 20 mins
- Cook
- 35 mins
- Total
- 55 mins
- Makes
- 6 servings
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 from a 13.5-ounce 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
Method
- Preheat your oven to 350ºF and generously coat a 6-inch round cake pan with flour-based baking spray. Set it aside.
- Toast the sweetened coconut flakes in a small skillet over medium heat, stirring constantly, until they just begin to turn a light golden brown. Watch this closely, because coconut can burn quickly if it is left on the heat too long. Set aside to cool.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set the dry mixture aside.
- With a hand mixer or stand mixer fitted with the whisk attachment, beat the egg white and cream of tartar on high speed until stiff peaks form, about 2-3 minutes.
- In a separate bowl, use a hand mixer or stand mixer with the paddle attachment to beat the unsalted butter, vegetable oil, and granulated sugar on medium speed until well blended.
- Mix in the egg yolk, coconut extract, vanilla extract, and unsweetened coconut milk.
- Add the whisked dry mixture and mix until just combined. Fold the beaten egg white into the coconut cake batter, then fold in the toasted coconut.
- Pour the batter into the prepared 6-inch round cake pan and bake at 350ºF for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake and let it cool completely on a wire rack before frosting.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy.
- Turn the mixer down to low and add the sifted powdered sugar.
- Mix in the coconut extract and the unsweetened coconut milk until smooth and well blended. Scrape down the sides of the bowl as needed. Beat or stir in the shredded coconut flakes.
Baker’s notes
- 1/4 cup unsalted butter = 4 tablespoons
- I suggest dividing the egg into two small bowls before you start, so the whole egg does not accidentally end up in the cake batter.
- If you plan to pipe the frosting onto the cake, consider leaving the toasted coconut flakes out and adding them as a garnish afterward.
- If the buttercream seems too thick, stir in another tablespoon of unsweetened coconut milk. If it seems too thin, add more sifted powdered sugar, about 1 tablespoon at a time.
- Recipe adapted from my Coconut Sheet Cake.
