What are the 4 ingredients in coconut cake?

A basic coconut cake recipe can start with just four key ingredients: flour, sugar, eggs, and shredded coconut. From there, most recipes include butter, baking powder, and flavor enhancers like vanilla or coconut milk. Simplicity is part of the charm but the texture and flavor come alive when you use real, quality ingredients.

What is the secret to a tender coconut cake?

The secret lies in not overmixing the batter and using full-fat ingredients. Softened butter and coconut milk or sour cream can add richness while keeping the crumb tender. Also, don’t skip sifting your dry ingredients it's a simple step that makes a real difference in how light your coconut cake recipe turns out.

What is the Tom Cruise coconut cake?

The “Tom Cruise coconut cake” became famous as the actor’s holiday gift to friends. It’s a decadent white coconut bundt cake from Doan’s Bakery in California, known for its rich, buttery flavor and creamy coconut frosting. While it’s a bakery legend, this homemade coconut cake recipe brings the same joy with ingredients you likely already have.

Can I put coconut in a cake mix?

Yes, you can. Adding shredded coconut to a boxed cake mix is an easy way to boost texture and flavor. You can even swap out part of the liquid with coconut milk for extra richness. Just be mindful not to add too much or the cake could become dense. For a more balanced result, start with ½ to 1 cup of coconut in your mix.

Coconut Cake Recipe – Ultimate Moist & Fluffy Dessert

Name: Coconut Cake Recipe: The Ultimate Moist and Fluffy Dessert
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: Mediterranean-Inspired
Ingredients: 1 cup unsweetened shredded coconut; 1/2 cup coconut milk (full-fat); 1/2 cup butter, softened; 1/4 cup vegetable oil; 3/4 cup granulated sugar; 1/4 cup light brown sugar; 2 eggs, room temperature; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp vanilla extract

Description

A moist, fluffy coconut cake recipe made with real coconut, butter, and just the right amount of sweetness. Perfect for every season and simple enough to bake anytime.

Ingredients

Scale

1 cup unsweetened shredded coconut

1/2 cup coconut milk (full-fat)

1/2 cup butter, softened

1/4 cup vegetable oil

3/4 cup granulated sugar

1/4 cup light brown sugar

2 eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

2. Cream butter, oil, and sugars until light and fluffy.

3. Add eggs one at a time, mixing well after each.

4. Stir in coconut milk and vanilla.

5. In a separate bowl, sift flour, baking powder, and salt.

6. Gradually add dry ingredients to the wet mixture.

7. Fold in shredded coconut gently.

8. Pour batter into prepared pan and smooth the top.

9. Bake for 30–35 minutes, or until a toothpick comes out clean.

10. Cool completely before frosting or serving.

Notes

For extra coconut flavor, toast half the shredded coconut before folding in.

Pairs beautifully with lemon zest or a swirl of pistachio butter.

Store at room temperature for 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean-Inspired

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg