Simple Coconut Cake

A juicy, tender coconut sheet cake with a sweet, creamy coconut glaze that soaks in and stays moist for days.

By Matt Campbell

•

4.8

A moist coconut sheet cake in a baking pan with a slice removed, showing a tender crumb and topped with toasted coconut

Jump to Recipe

If you want a coconut cake that tastes like it came from someone’s “don’t-you-dare-ask-for-the-recipe” file, this is the one. It is simple, it is forgiving, and it leans hard into what coconut does best: sweet, creamy vibes with a little tropical sunshine.

The trick is a warm coconut glaze poured over a warm cake. That is how you get that juicy, tender texture that makes people go back for a second slice “just to even it out.” No fancy layers, no fussy decorating, no stress. Just cozy carbs, crisp little coconut edges, and a cake that stays moist for days.

Why It Works

Moist on purpose: The glaze soaks in while the cake is still warm, giving you that bakery-style tenderness without complicated steps.
Big coconut flavor with accessible ingredients: Coconut milk, a touch of extract, and sweetened coconut do most of the heavy lifting.
One-pan friendly: A simple 9x13 cake means easy serving, easy storing, and no leaning tower of frosting anxiety.
Better tomorrow: The cake settles and gets even more tender as it rests, which is the kind of leftovers energy I respect.

Pairs Well With

Storage Tips

Room temperature: Keep the cake covered tightly in the pan for up to 2 days. The glaze helps it stay moist.

Refrigerator: Cover and refrigerate for up to 5 days. Let slices sit at room temp for 20 to 30 minutes before serving so the crumb softens again.

Freezer: Freeze individual slices for up to 2 months. Wrap each slice in plastic wrap, then place in a freezer bag. Thaw overnight in the fridge or for a few hours on the counter.

Make-ahead move: Bake the cake a day early, glaze it, then toast and add coconut topping right before serving for the freshest crunch.

Common Questions

Can I use canned coconut milk?

Yes, and I recommend it. Use full-fat canned coconut milk for the best texture and flavor. Shake the can well. If it is separated, whisk it smooth.

Do I have to use coconut extract?

No, but it makes the coconut flavor pop without adding extra sweetness. If you skip it, add a little extra vanilla and consider toasting the coconut topping for more flavor.

What makes this cake “juicy” instead of just moist?

The warm glaze. Pouring it over a warm cake lets it absorb into the crumb instead of sitting on top, so every bite is tender and saturated in the best way.

Can I make this into cupcakes?

Yes. Bake at 350°F for about 18 to 22 minutes. Spoon a little warm glaze over each cupcake after they cool for about 5 minutes.

Sweetened or unsweetened shredded coconut?

Either works. Sweetened gives classic bakery coconut cake vibes. Unsweetened is great if you want it less sweet, especially if you plan to serve with sweet fruit sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking pan
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Saucepan (for the glaze)
Wire rack (optional, but helpful)

I used to think coconut cake meant layers, a million steps, and someone saying “crumb coat” like it was a normal thing to do on a Tuesday. This version is my kind of coconut cake: one pan, big payoff, and a glaze that feels like a cheat code. The first time I made it, I poured the glaze on and thought, this is either genius or I just ruined dessert. Spoiler: genius. It is the cake I make when I want people to relax, grab a fork, and hang out in the kitchen with me while I “accidentally” toast extra coconut for the top.

Simple Coconut Cake

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 1 hour 18 minutes

Servings 12

Ingredients

For the cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup sweetened shredded coconut (plus more for topping)
1 tablespoon baking powder
1/2 teaspoon fine salt
3 large eggs, room temperature
1 cup canned full-fat coconut milk, well whisked
1/2 cup unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
1/2 teaspoon coconut extract (optional, but recommended)

For the coconut glaze

1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup canned coconut milk
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
Pinch of salt

For topping (optional but highly encouraged)

3/4 cup sweetened shredded coconut, toasted

Instructions

Heat the oven and prep the pan. Preheat to 350°F. Grease a 9x13-inch pan, then line the bottom with parchment if you want super easy lifting. Lightly grease the parchment too.
Mix the dry ingredients. In a large bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt.
Mix the wet ingredients. In a medium bowl, whisk eggs, coconut milk, melted butter, vanilla, and coconut extract (if using) until smooth.
Combine without overthinking it. Pour wet into dry and stir with a spatula just until you do not see dry flour. A few small lumps are fine. Overmixing is how cakes get tough, and we are not doing that today.
Bake. Spread batter evenly in the pan. Bake 26 to 32 minutes, until the top is lightly golden and a toothpick comes out with a few moist crumbs.
Make the glaze while the cake bakes. In a small saucepan over medium heat, melt butter. Stir in sugar and coconut milk. Bring to a gentle simmer, stirring often, until the sugar is mostly dissolved, about 2 to 3 minutes. Remove from heat and stir in vanilla, coconut extract (if using), and a pinch of salt.
Soak the cake. When the cake comes out, let it cool for 5 minutes. Poke the top all over with a skewer or fork, especially near the edges. Slowly pour the warm glaze evenly over the warm cake.
Finish and cool. Let the cake cool at least 30 minutes before slicing so the glaze can settle into the crumb. Top with toasted coconut right before serving for the best texture.

To toast coconut: Spread shredded coconut on a sheet pan and bake at 350°F for 5 to 8 minutes, stirring once or twice, until golden. Watch closely. It goes from perfect to burnt in a minute.

Nutrition information is estimated.

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