Coconut Cake

Ingredients & Substitutions

Here I explain the best ingredients for my coconut cake recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Coconut Flour – I use my Wholesome Yum Coconut Flour for its superfine texture and right level of moisture, because some brands absorb too much or too little. Because coconut flour absorbs a lot of moisture, it’s not interchangeable with other flours, and even different brands can affect the texture.
• Besti Monk Fruit Allulose Blend – This granulated sweetener tastes just like sugar with no aftertaste, but the most important part is that it keeps the cake moist. If you choose another sweetener, check my sweetener conversion chart for accurate amount, but know that the result will be more dry. The only one that will turn out the same is plain allulose.
• Coconut Milk Beverage – Use the pourable kind from a carton, not canned coconut milk. The canned version is too thick. Unsweetened almond milk , hemp milk, or regular milk works too, but I prefer coconut milk since it’s a coconut cake.
• Unsalted Butter – For richness and flavor. Just make sure it’s softened, so it creams easily with the sweetener. If you need a dairy-free option, butter-flavored coconut oil is the closest swap.
• Eggs – Flax eggs may work as a substitute, but I don’t usually recommend replacing this many eggs with them, as it’s tough to get the same level of structure. Let me know how it goes if you try!
• Sour Cream – My secret ingredient to lock in moisture! Plain Greek yogurt or dairy-free coconut yogurt make good alternatives.
• Vanilla Extract – Just a splash makes the whole cake taste warmer and richer. If you want more coconut flavor, swap with coconut extract instead.
• Baking Powder – Coconut flour cake won’t rise as much as a regular one with white flour, but baking powder still helps. Make sure it’s fresh, or it won’t work well.
• Buttercream Frosting – I make my own sugar free buttercream frosting and scale it to 18 servings, so there’s plenty for this cake. You can also use my cream cheese frosting recipe and add a splash of coconut extract for a coconut cream cheese frosting.
• Unsweetened Coconut Flakes – Optional, but I love them sprinkled all over the cake. They add texture and look so pretty. You can also use shredded coconut if you prefer.
• Sea Salt – To bring out the sweetness.

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How To Make Coconut Cake

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Cream the butter and Besti. In a large mixing bowl, use a hand mixer to beat them together until light and fluffy.
2. Add the wet ingredients. Beat in the eggs one at a time, then mix in the coconut milk, sour cream, and vanilla.
3. Add the dry ingredients. Beat in the coconut flour, baking powder, and salt on low speed, until smooth. Scrape the sides of the bowl as needed.

4. Bake the layers. Divide the mixture between two 9-inch cake pans lined with parchment paper, and smooth the tops. (I lined up the sides in my pictures below, but it usually works fine when I just line the bottom using these parchment paper rounds.)
5. Bake the cakes. They’re ready when a toothpick inserted in the center comes out clean and the top is golden brown. Let the layers cool completely before removing from the pans.

6. Frost the cake. Place one layer on a wire rack or cake stand, and frost the top. Add the second cake on top and frost both the side of the cake and the top of the cake. I like to keep the frosting light, so the coconut flavor shines.
7. Optional: Finish with toasted coconut. Toast the coconut flakes in a skillet until golden. Press them onto the outside of the cake. I added some currants and raspberries on my coconut cake for a pretty garnish!

More Easy Layered Cake Recipes

If you love layered cakes, try one of my other lighter ones next:

Chocolate Cake

Carrot Cake

Lemon Almond Cake

German Chocolate Cake