This Soft and Fluffy Eggless Coconut Cake is light and incredibly delicious! It’s bustling with sweet coconut flavor and finished with a rich and creamy cream cheese frosting. Easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.
BEST Eggless Coconut Cake Recipe
I shared this eggless coconut cake years ago in my cookbook, but I figured it was time to re-share it in case some of you may have missed out.
This egg-free cake is flavorful and elegant yet very traditional and simple to make. It’s perfect for celebrating special occasions since it’s not only incredibly delicious but also beautiful and crowd-pleasing.
Eggless Coconut Cake Recipe Highlights
- It has a soft & fluffy crumb.
- It’s super moist.
- Intense coconut flavor.
- Easy to make.
- Simple Ingredients.
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Coconut milk: Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Coconut extract: For extra coconut flavor!
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Unsweetened shredded coconut: I recommend using unsweetened shredded coconut so the cake is not too sweet. If the coconut you got is shredded into long skinny shreds I recommend pulsing them in a food processor so they’re smaller.
Step-by-Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Preheat the Oven & Prepare the Cake Pan(s)
Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
2 – Make the Egg-Free Coconut Cake Batter
Mix dry ingredients: Sift the flour, baking powder, baking soda, and salt together in a large bowl.
Combine the coconut milk and vinegar.
Beat the butter at medium to high speed until creamy. Add the sugar and until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine.
Add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Fold in the unsweetened shredded coconut.
Evenly divide the batter between the prepared pans.
3 – Bake
Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove them from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
4 – Assemble & Decorate
Decorate the cake as your heart desires! I frosted it with Cream Cheese Coconut Frosting and then I covered it with toasted coconut flakes. More details are in the recipe card below.
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.
Bake the batter as soon as it is ready.
Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Recipe Important Notes
Extra White Cake. If you want to keep the crumb of the cake lighter in color, substitute pure vanilla extract for clear vanilla. I like McCormick Culinary Clear Imitation Vanilla Extract.
Use all room-temperature ingredients, including the yogurt. Why? Warm ingredients bond together very easily, creating an evenly textured baked good. Cold ingredients do not emulsify together, period.
Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
Frequently Asked Questions
Yes, you can leave the shredded coconut out of the cake batter. No other changes are necessary.
Give the can a good shake before opening so you get all of it.
Coconut cream is too thick for this cake batter. I recommend sticking with canned coconut milk.
I use McCormick coconut extract. LorAnn Coconut Bakery Emulsion is a good option too.
Storing & Freezing Instructions
Unfrosted cake layers can be stored at room temperature for up to 2 days. A frosted cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, skip frosting the cake. Instead, let the cake layers cool completely, wrap the cake or slices tightly in plastic wrap, and place them in a plastic double-zip quart freezer bag. Freeze the cakes for up to 2 months. Thaw at room temperature before frosting and serving.
Keep in mind that the cakes will lose some of their fluffiness if refrigerated or frozen.
More Eggless Coconut Recipes You’ll Love!
- Eggless Coconut Cupcakes
- Eggless Coconut Cream Pie
- Eggless Coconut Macaroons
- Coconut Panna Cotta with Chocolate Sauce
- Browse more recipes…
❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun!
Recipe Card 📖
Soft and Fluffy Eggless Coconut Cake
Equipment
Ingredients
For the Eggless Coconut Cake:
- 4 cups (560 g) all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (480 ml) canned coconut milk
- 2 tablespoons (30 ml) vinegar
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/4 cup (60 g) plain regular yogurt
- 2 teaspoons (10 ml) coconut extract
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (100 g) unsweetened shredded coconut
Coconut Frosting:
- 1 1/2 cup (345 g) unsalted butter, softened
- 8 ounces (227 g) cream cheese, at room temperature
- 6 cups (720 g) confectioners’ sugar, sifted
- 2 teaspoons (10 ml) pure coconut extract
- 1/4 teaspoon salt
To Assemble and Decorate:
- 1/4 cup (25 g) unsweetened shredded coconut
- 2 cups (200 g) toasted coconut flakes
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Eggless Coconut Cake:
- Preheat the oven to 350ºF (180ºC). Line two 8-inch (20-cm) round cake pans with parchment paper. Lightly grease with baking spray with flour.
- Sift the flour, baking powder, baking soda, and salt together into a large bowl.
- In a mixing bowl or liquid measuring cup, combine the coconut milk and vinegar. Set aside.
- Using an electric hand mixer or a stand mixer, beat the butter on medium-high speed until creamy, 3 to 4 minutes. Add the sugar and beat on high speed for 4 minutes, until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the yogurt, coconut extract, and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with the coconut milk mixture, beginning and ending with the flour mixture. Beat until just combined, 30 to 45 seconds. Do not overmix. Fold in the unsweetened shredded coconut.
- Evenly divide the batter between the prepared pans.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans on wire racks for 10 minutes, then remove from the pans. Allow the cakes to cool completely, right-side up, on wire racks before removing the parchment paper.
Coconut Frosting:
- Using an electric hand mixer or a stand mixer on medium speed, beat the butter and cream cheese in a large bowl until smooth and creamy, 3 to 4 minutes.
- Reduce the mixer speed to low, add 1 cup of the confectioners’ sugar, and keep mixing until incorporated. Once incorporated, add the remaining 5 cups of confectioners' sugar; beat on low speed for 1 minute, then increase the speed to medium-high and beat for 4 to 5 minutes. Add the coconut extract and salt and continue beating until the frosting is smooth, fluffy, and spreadable, scraping down the bowl once or twice.
Assemble and Decorate:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean.
- Place the first cake layer on the platter. Spread 1 1/2 to 2 cups of frosting evenly over the top, then sprinkle on the unsweetened shredded coconut. Top with the second cake layer, pressing lightly to adhere. Then spread the remaining frosting evenly over the top and sides of the cake. Gently press toasted coconut flakes onto the cake sides. Remove the parchment paper and serve.
- Extra White Cake. If you want to keep the crumb of the coconut cake lighter in color, substitute pure vanilla extract for clear vanilla. I like McCormick Culinary Clear Imitation Vanilla Extract.
- Use all room temperature ingredients, including the yogurt. Why? Ingredients bond together very easily when they’re warmer, which creates an evenly textured baked good. Cold ingredients do not emulsify together. Period.
- Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
Hi Oriana, you mentioned canned coconut milk. Can I use a carton of coconut milk instead? According to the package I can use it for baking, but I don’t want to use it if not suitable?!
Hello MaryAnn! Make sure to use canned coconut milk. Refrigerated coconut milk is more of a beverage than a baking ingredient. It is often watered down and filled with additives, so I recommend avoiding this type of milk for this recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =) 🥥
Hello. Is the use of cream cheese necessary in order to make the frosting?
Hello Mandy! Cream cheese is a key ingredient in the frosting recipe, as it gives it that delicious tangy flavor and smooth texture. However, if you’re looking for an alternative, you can use regular buttercream or a different type of frosting. Here is my vanilla buttercream recipe: https://mommyshomecooking.com/easy-vanilla-buttercream-frosting/
Thank you so much! And the cake recipe is fantastic! Made a lovely birthday cake for my mum:)
Hi Mandy! Aww, that makes me so happy to hear! I’m thrilled the cake turned out great for your mum’s birthday! 🎉 Thank you for sharing, and I hope it made her day extra special! 💖😊
I am an American living off-grid in Fiji. Coconuts are abundant, but I was out of eggs (but had the yogurt on had, oddly). I made this recipe using fresh, hand-made coconut milk (much thinner than the canned stuff), and fresh grated coconut (in the place of the dried). I had coconut extract on hand, but omitted it because it smelled odd when I opened it. The sugar here in Fiji (grown here, too!) is labeled “Raw Cane Sugar,” and is fairly coarse. I mixed the cake by hand, with a whisk, and even though I was working on the cake in the early morning, the butter went from straight from the cooler hard, to overly soft very quickly. I just more or less got it mixed together, then went to the next step, so it didn’t get as smooth and fluffy as it would have if I’d used a mixer and fine white sugar. I baked the whole batch of batter in an angel food cake pan, and did not make any frosting. It turned out delicious. So moist and full of coconut flavor. With the humidity here, the leftovers were too soft, and so I sliced it into large chunks and put it back in the oven. The toasty brown edges were my favorite! My Fijian family loved it, and I will definitely make this again. Thank you!
Hi Corrie! Wow, your adaptation of the recipe sounds incredible! Using fresh ingredients like hand-made coconut milk and grated coconut must have added such a unique and authentic flavor. It’s amazing how you navigated through using what you had available. The toasty edges sound absolutely delightful! It’s fantastic that your Fijian family enjoyed it too. Thank you for sharing your wonderful feedback and review!
😊🥥🍰
Hi Oriana! I’m really looking forward to making this amazing recipe! Would it be ok if I added 1 to 11/2 cups blueberries to the batter? I’ve seen your blueberry Bundt cake that also looks great, but I want the coconut and blueberries 🙂 Thanks!
a blueberry coconut cake would taste weird…
I think that you should stick to the recipe, so I wouldn’t recommend changing it.
Hello Michele! Yes, it is possible and actually sounds like a great addition. Please let us know how it turns out with the blueberries; this could be very helpful for other bakers. xo
Can i substitute unsalted butter for vegetable oil?
Hello Janet! In some cases, it may be possible to switch between oil and butter in recipes, but I do not recommend it. Butter adds a surprising amount of flavor to cakes and cupcakes. Also, this recipe is made by the creaming method – beating butter and sugar together – which helps to incorporate air into the batter to make it fluffy; if oil is used, the cake will be flatter and denser than the creamed version. I hope this helps!
Hi Oriana. I want to bake an egg eggless coconut cake for my husbands birthday. Instead of using canned coconut milk, is there anything else that i can use ?!!
Kind regards
Ashika
Hello Ashika! Unfortunately, I do not have any substitute suggestions that yield the same texture and flavor. For best results, I recommend following the recipe exactly. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How much butter in the frosting? The recipe doesn’t specify.
Hello Tiffany! Sorry about that…The recipe has been updated. You’ll need 1 1/2 cup (345 g) unsalted butter. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana, I’m planning to make thos calendar for mu son’s birthday. Would I need 2 batches for a 2 layer 9×13 cake? I’m guessing one will be too thin if I slice it.
Hello Diana! Yes, for two-layer I wouldn’t recommend making two batches. Remember to fill your cake pan just 3/4 full. If you have any batter leftovers discard or make some cupcakes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)