Moist Single Layer Coconut Cake Recipe

This Single Layer Coconut Cake pairs a light, fluffy coconut-flavored cake with lightly toasted sweetened coconut flakes. Topped with a silky coconut buttercream, it’s a bright, crowd-pleasing dessert perfect for spring gatherings or any time you want a tropical treat.

Why You’ll Love This Recipe

Meet the newest addition to the Beyond the Butter recipe collection: a tender, single layer coconut cake that’s simple to make and full of coconut flavor. This recipe is adapted from a coconut sheet cake but scaled and refined for a single 6-inch round cake.

The cake achieves its soft, airy texture thanks to a few key techniques and ingredients: coconut oil, divided eggs (the whites whipped separately), and canned unsweetened coconut milk. Toasted sweetened coconut flakes add a deeper coconut aroma, and a bit of coconut extract enhances the overall flavor alongside vanilla.

Frost the cake with a creamy coconut buttercream made with unsalted butter, sifted powdered sugar, coconut extract and a touch of coconut milk. Stir or fold in extra sweetened coconut flakes for texture, or reserve them as a garnish.

If you prefer a different finish, the recipe includes a few small-batch frosting alternatives so you can customize the cake to your taste.

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

Below are the key ingredients for this single layer coconut cake. Quantities and full measurements are provided in the recipe card later in the article.

• Cake Flour. Use cake flour for the lightest texture. If you don’t have any, a quick homemade substitute is included below.
• Leavening Agents. Baking powder and baking soda help the cake rise.
• Salt. Just a pinch to balance the sweetness.
• Granulated Sugar. You can use organic pure cane sugar if preferred.
• Unsalted Butter. Room temperature butter gives a smooth batter.
• Coconut Oil. Adds subtle coconut flavor; vegetable oil can be used as a substitute.
• Eggs (divided). Separate the egg: beat the white with a bit of cream of tartar to stiff peaks, and fold it into the batter for extra lift.
• Extracts. Coconut extract and a touch of vanilla extract for depth.
• Sweetened Coconut Flakes. Toast 1/3 cup for the cake and use 1/2 cup in the frosting (toasted or untoasted based on preference).
• Canned Unsweetened Coconut Milk. Use the unsweetened variety and bring it to room temperature; stir if the can has separated.
• Cream of Tartar. Helps stabilize the whipped egg white; do not add it directly to the batter.

Homemade Cake Flour

If you don’t have cake flour, you can make a substitute using all-purpose flour and cornstarch. It’s quick and yields a tender crumb.

To make about 1 cup of homemade cake flour:

1. Add 1 tablespoon cornstarch to a 1/2 cup measuring cup.
2. Fill the remaining space in the 1/2 cup with all-purpose flour.
3. Sift the mixture once (twice gives an even finer texture).

Double the amounts if you want a larger batch on hand.

Essential Single Layer Cake Baking Tools

These tools make the baking process easier and help you achieve consistent results:

• 6-inch Cake Pan. A 6″ x 3″ pan is ideal to allow for the cake’s height. A 6″ x 2″ pan will also work but the cake may come close to the rim.
• Mixing Bowls. A set for dry and wet ingredients keeps prep organized.
• Whisks and Spatulas. Useful for folding and scraping. Flexible spatulas are especially helpful when folding in whipped egg whites and coconut flakes.

How to Make a 6-inch Single Layer Coconut Cake

Here is an overview of the method. Full, printable measurements are below in the recipe section.

1. Preheat oven to 350°F and prepare a 6-inch round pan with baking spray or butter and flour.
2. Toast the sweetened coconut flakes in a small skillet over medium heat until lightly golden, watching carefully so they don’t burn. Cool.
3. Whisk the dry ingredients together: cake flour, baking powder, baking soda, and salt.
4. Separate the egg. Beat the egg white with cream of tartar until stiff peaks form (about 2–3 minutes).
5. In another bowl, beat the room temperature butter, coconut oil, and granulated sugar until combined. Add the egg yolk, extracts, and room-temperature unsweetened coconut milk and mix until smooth.
6. Fold the dry ingredients into the wet mixture until just combined. Gently fold in the beaten egg white, then fold in the toasted coconut flakes.
7. Pour batter into the prepared pan and bake at 350°F for 30–35 minutes, until a toothpick comes out clean. Cool completely on a wire rack before frosting.

Coconut Buttercream Frosting Alternatives

If you’d like alternatives to the coconut buttercream, try one of these small-batch frostings:

• Small Batch Cream Cheese Frosting — tangy and rich; add a little shredded coconut for texture.
• Small Batch Vanilla Ermine Frosting — a silky, lightly sweet option with a delicate texture.
• Small Batch Milk Chocolate Frosting — pairs well for those who prefer a chocolate-coconut contrast.

Recipe FAQs

If you try this Single Layer Coconut Cake, please leave a star rating and a comment to share your results — your feedback helps others find and enjoy this recipe!