This guide, small coconut cake recipe, provides a step-by-step process for making the perfect cake. With equipment lists, ingredient quantities, and nutritional information, the cake recipes are easy to follow and guaranteed to satisfy any coconut lover’s cravings. Whether you’re a baking novice or a seasoned pro, this guide will help you create a delicious dessert that’s perfect for any occasion.


Want a recipe that’s simple and straightforward? Give this one for a perfect meal a whirl: Little Debbie Christmas Tree Cheesecake Recipe

small coconut cake recipe

Equipment needed

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • 8-inch cake pan
  • Oven


  • 1/2 cup (1 stick) of unsalted butter, softened to room temperature (we don’t want any cold butter tantrums in our batter)
  • 1 cup of granulated sugar (because who doesn’t love a little sweetness in their life?)
  • 2 large eggs (because let’s face it, life is too short for small eggs)
  • 1 1/2 teaspoons of vanilla extract (because vanilla is the Beyoncé of baking)
  • 1 1/2 cups of all-purpose flour (because gluten makes the world go round)
  • 1/2 teaspoon of baking powder (because we need a little lift in our lives)
  • 1/4 teaspoon of baking soda (because we don’t want our cake to be a soda overload)
  • 1/4 teaspoon of salt (because let’s not forget the importance of balance)
  • 1/2 cup of full-fat coconut milk (shake the can well before measuring, we don’t want any lumps in our batter)
  • 1/2 cup of sweetened shredded coconut (because a little extra coconut never hurt anyone)


  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together 1/2 cup (1 stick) of unsalted butter and 1 cup of granulated sugar until light and fluffy, using an electric mixer or a stand mixer with a paddle attachment (let’s give our ingredients the spa treatment they deserve).
  3. Add in 2 large eggs, one at a time, mixing well after each addition (because we want our eggs to feel loved and incorporated).
  4. Mix in 1 1/2 teaspoons of vanilla extract until well combined (because vanilla is the captain of this ship).
  5. In a separate medium-sized bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt until well combined (let’s get our dry ingredients mingling and ready to party).
  6. Gradually add the dry ingredients into the wet ingredients in three additions, alternating with 1/2 cup of full-fat coconut milk, beginning and ending with the dry ingredients (because we want to create a little suspense and surprise in our batter).
  7. Mix each addition until just combined, being careful not to overmix (because we don’t want our batter to be clingy and needy).
  8. Fold in 1/2 cup of sweetened shredded coconut until evenly distributed throughout the batter (because a little extra coconut never hurt anyone).
  9. Grease an 8-inch cake pan with butter or cooking spray, and pour the batter into the prepared pan, smoothing out the top with a spatula.
  10. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean (because we want our cake to be fully baked and ready to party).
  11. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely (because we want our cake to cool down and take a chill pill before we devour it).

Nutrition facts

One serving (1/8th of the cake) contains approximately 280 calories, 14g of fat, 35g of carbohydrates, 3g of protein, and 22g of sugar. However, these values may vary based on the specific ingredients used and the size of the serving. Enjoy in moderation!


Variations on the Classic Small Coconut Cake Recipe: Creative Ideas to Try

If you’re on the lookout for another effortless recipe, consider trying this one for a perfect meal: Keebler Graham Cracker Crust Cheesecake Recipe

The coconut-lime variation offers a perfect blend of tangy citrus flavors with the sweetness of coconut, providing a tropical experience that will leave you wanting more. To make this variation, add the zest of two limes and the juice of one lime to your classic coconut cake batter before baking. You can also top it with a creamy lime frosting or a sprinkle of coconut flakes to enhance the flavors.

The combination of chocolate and coconut is a match made in heaven, creating a rich, creamy and luxurious experience that will take you to chocolate heaven. To make this variation, add a half cup of chocolate chips or ¼ cup of cocoa powder to your classic coconut cake batter before baking. Top it off with a dollop of whipped cream or a drizzle of chocolate syrup for that extra bit of indulgence.


The juicy sweetness of fresh or canned fruits like pineapple, mango or berries perfectly complement the nutty flavor of the coconut, creating a heavenly flavor explosion in your mouth. To make this variation, bake your classic coconut cake as usual, and then top it with your favorite fruits before serving. You can also add a dollop of whipped cream or a sprinkle of coconut flakes to enhance the flavor.

Small Coconut Cake Recipe: A Delicious Dessert for Any Occasion

small coconut cake recipe

Presentation Ideas

Dive into a culinary adventure by serving this cake with a dollop of fresh whipped cream or a scoop of creamy vanilla ice cream. Take it up a notch by drizzling decadent caramel or chocolate sauce over the cake. Experiment with different fruit toppings like sliced strawberries or blueberries for a pop of color and flavor.

Perfect Occasions

This cake is versatile and can be served on a range of occasions. It’s the perfect dessert for a birthday party or bridal shower, but it’s also a great addition to a summer barbecue or a laid-back picnic. The airy and fluffy texture of the cake will provide a refreshing and satisfying dessert option on a warm summer day.


Storage Techniques

To ensure freshness, tightly wrap the cake in plastic or place it in an airtight container. Store it in the refrigerator for up to four days. Let it come to room temperature before serving. If you want to freeze the cake, double wrap it with plastic and aluminum foil. It will keep in the freezer for up to two months.

Customization Inspiration

The beauty of this recipe lies in the ability to customize it to your liking. Try adding different flavor extracts such as almond or vanilla, or mix in chopped nuts like almonds or pecans. Experiment with dried fruit like raisins or cranberries for added texture and flavor. Take it a step further by adding shredded carrots or zucchini for a unique twist.


The small coconut cake recipe is a timeless classic that has been enjoyed by generations. At Peggy Ann Bakery, we take pride in using only the highest quality ingredients to create cakes that are not only delicious but also visually stunning. With variations on the classic recipe and helpful tips for serving and storage, this guide is the perfect resource for anyone who loves coconut cake. Give our recipe a try and experience the magic of Peggy Ann Bakery’s small coconut cake for yourself.