Guess who baked herself a two-layer, extra-tender, and supremely moist Coconut Flour Cake (with coconut buttercream frosting!) for her own birthday?

Moist Coconut Flour Cake with Lemon, Almond, Vanilla Frosting, and Sprinkles

Actually, the proper question is guess who baked herself coconut flour cakes, because this recipe took a few tries to get right. It was worth it!

I’m 33 today, and I suppose at some point it will become too embarrassing for me to continue to post my own birthday cake creations in such a public manner.

I’m not there yet!

This year, I’m not feeling quite so philosophical as I was on my 30th, when I posted this Lemon Layer Cake (which is still the very best lemon cake in the entire world, not to oversell it or anything) or quite as silly as I was the year of the Chocolate Chip Cookie Cake (which will ruin you from store-bought cookie cake forever, sorry not sorry).

Coconut flour cake falls somewhere in between.

A white coconut flour layer cake with rainbow sprinkles

Coconut flour cake is surprisingly moist and its flavor is unique, but it stays true to a certain nostalgia factor that I crave in any good birthday cake.

It’s more about the cake than it is the frosting (a reflection of my personal priorities), BUT the frosting certainly isn’t an afterthought. It’s thick and creamy, sweet but not too sweet.

It’s easy enough to make it without a specific special occasion in mind—you don’t even need a mixer for the batter, just a whisk and some energy from your upper arm.

Yet, in the unique way that a good homemade cake is certain to do, it makes any night on which you choose to serve it feel special by its very presence at the table.

Pull out the rainbow sprinkles and get ready to swirl on some extra frosting. It’s time to make the best-ever coconut cake!

Serving a slice of Coconut Flour Cake with buttercream frosting and sprinkles

How to Make Moist Coconut Flour Cake

Baking with coconut flour is always a bit tricky. Because coconut flour is naturally dry, it takes a certain amount of experimentation to make sure that recipes that use it, like this tender coconut cake, come out moist.

I needed a few tries with this recipe to make sure the coconut flour cake stayed melt-in-your-mouth moist but was still sturdy enough to hold up to layering and frosting.

It was absolutely worth the effort. Not only do I love this cake, but coconut flour itself is a fantastic ingredient to have in your pantry.

Coconut flour is naturally high in fiber and protein, so it’s perfect for healthy baked desserts like this cake (and others on this list of 50 Healthy Desserts).

It is also grain free and gluten free, making it an excellent resource for those with dietary restrictions, and it is Paleo diet approved too. (Looking for more gluten free cake ideas? Try this Gluten Free Carrot Cake.)

Here are my tips for baking this coconut flour cake with success.

Mixing up the batter for Coconut Flour Cake
  • Start with Good-Quality Coconut Flour. Different brands of coconut flour can react differently in baked recipes. I use and recommend Bob’s Red Mill.
  • Don’t Skip the Eggs. Yes, you REALLY do need all 4 large eggs and 2 egg whites to make this cake. Remember when I mentioned that coconut flour is dry? The eggs are what makes it moist.

Why Both Egg Yolks and Egg Whites? The whites have protein which provides structure to the cake. The yolks add richness. If you use all yolks, the coconut flour cake will be too heavy, all whites and it won’t be moist enough. The balance between the two I have here is just right.

Wait, What If I Want the Coconut Flour Cake Vegan? You can experiment with flax eggs, but I honestly can’t recommend it, because it would be swapping out such a large quantity. Instead, check out a recipe that’s already written to be vegan, like this Instant Pot Cake!

Two layers of coconut flour cake cooling on a rack
  • Even Out Your Layers. I actually like to use a digital scale like this one (less than $10 and so worth it!) to make sure I have the same amount of batter in my pans. If you are eyeballing it, be sure to lean down to counter level and look at the pans at eye level to make sure you have the same amount of batter in each.

Why Even Amounts of Batter Matter. Having the same amount of batter in both pans will ensure the layers bake in the same amount of time. It will also make them the same thickness, leading to a more professional-looking cake.

  • Use Full-Fat Coconut Milk. Believe it or not, this coconut flour cake contains ZERO butter. Instead, I swapped full-fat coconut milk. It makes the cake incredibly moist, and the flavor is lovely.
  • Honey. While baking with liquid sweetener can be tricky (it can make standard wheat-flour-based cakes too moist), when you are baking with coconut flour, that is much less of an issue. This coconut flour cake is entirely sweetened with honey.

Paleo Bonus: For those following a Paleo diet, since this coconut cake is sugar free and dairy free, the recipe is Paleo too (swap your favorite Paleo frosting in place of what I have listed here, or leave the cake unfrosted).

How to Flavor Coconut Flour Cake

In addition to the flavor notes from the honey, coconut milk, and a hefty pour of vanilla extract, this coconut flour cake has two other bonus ingredients that make every forkful its own mini escape.

  • Lemon Zest and Almond Extract. These work together in the background to elevate the cake’s flavor.

As the recipe is written, this is a rich, moist, and complexly flavored coconut flour vanilla cake.

If you’d like to make a true almond and coconut flour cake, you can double the almond extract and sprinkle toasted almonds over the top of the frosted cake.

For a coconut flour lemon cake, add additional lemon zest and swap the almond extract for 1/4 teaspoon pure lemon extract. You can also top the cake with lemon cream cheese frosting.

A slice of moist Coconut Flour cake with frosting and sprinkles

More Coconut Flour Recipes

Because now that you have that bag of coconut flour, it’s time to use it!

Recommended Tools to Make Coconut Flour Cake

The BEST moist Coconut Flour Cake. Tender and fluffy, this richly flavored cake is easy to make and has a hint of lemon and almond. Paleo and dairy free.

Coconut Flour Cake

5 from 28 votes
The BEST moist Coconut Flour Cake. Tender and fluffy, this richly flavored cake is easy to make and has a hint of lemon and almond.

Prep: 20 mins
Cook: 30 mins
Total: 2 hrs

Servings: 8 slices; 1 (9-inch) layer or 2 (6-inch) layers



  • 1/4 cup coconut oil
  • 3/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large eggs at room temperature
  • 2 egg whites at room temperature
  • 1/3 cup honey
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 1/2 cup full-fat coconut milk shake the can well before opening and reserve some for the frosting
  • Zest of 1 lemon

FOR THE FROSTING (omit to make Paleo, or swap your favorite Paleo vanilla frosting or whipped coconut cream):

  • 1/2 cup unsalted butter softened; swap vegan butter to make dairy free
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon kosher salt
  • 2–3 cups powdered sugar sifted if lumpy
  • 3 tablespoons full-fat coconut milk from the can above, plus additional as needed

For decorating:

  • Sprinkles
  • Sweetened flaked or shredded coconut
  • Mini chocolate chips optional


  • Preheat the oven to 350 degrees F. Lightly coat one 9-inch round cake pan or two 6-inch round cake pans with nonstick spray. Line the bottom(s) with parchment paper, then lightly coat again. Set aside.
  • In a large, microwave-safe bowl, melt the coconut oil for 30 seconds. Continue to heat in 15-second bursts, stopping as soon as it liquifies. Set aside to cool to room temperature.
  • In a separate large mixing bowl, sift together coconut flour, baking soda, and salt. Do not skip the sifting—it’s key to giving the cake a lighter texture.
  • To the bowl with the room-temperature coconut oil, add the eggs, egg whites, honey, vanilla extract, almond extract, and coconut milk. (If, when you open your can of coconut milk, the cream and liquid are separated pour the contents of the can into a separate mixing bowl or large measuring cup and whisk to smoothly recombine before measuring out 1/2 cup. Learn from my mistakes and do not try to stir it together in the open can or you will have a liquidy mess running down the can and onto your counter.) Whisk until the wet ingredients are very well blended and no streaks of eggs remain.
  • Pour the wet ingredients into the bowl with the dry ingredients and whisk to combine. The coconut flour will form large lumps at first, but just keep on whisking and consider this your arm workout for the day. Stop stirring when the flour lumps are small (about the size of sprinkles). With a rubber spatula, fold in the lemon zest. (I like to zest the lemon directly into the bowl.) Pour the cake into the prepared pan and, with the back of the spatula, smooth the top. (If using two pans, make sure to evenly divide the batter between each.)
  • Bake for 28 to 32 minutes, until a toothpick inserted into center of the cake comes out clean, the cake is deeply golden at the edges, and the center springs back lightly when touched. Place the pan(s) on a wire rack and let cool in the pan(s) completely.
  • While the cake cools, prepare the frosting: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until light and fluffy. Add the vanilla and salt and mix once more until blended.
  • Add 1/2 cup of the powdered sugar. Mix it in on low speed. Continue adding the next 1 1/2 cups of powdered sugar a little at a time until it is decently incorporated (if you add it too quickly, you’ll end up with a big cloud of sugar that billows out of the bowl). If at any point the mixture becomes dry and crumbly, add a little of the coconut milk as needed to begin thinning it. Add the rest of the 3 tablespoons coconut milk. Increase the speed to medium high and beat for a full 2 to 3 minutes, until fluffy. Scrape down the sides as needed. If the frosting seems too thick, add coconut milk 1 to 2 teaspoons at a time to thin it. If you would like the froster thicker, continue adding the remaining 1 cup additional powdered sugar until you reach your desired consistency.
  • If making a single layer cake: Once the cake has cooled, transfer it to a serving plate, with the flat bottom-side down. If making a two-layer cake, place the first layer domed top-side down—if the dome is very high and the cake seems wobbly, you can level it first. Tucks strips of wax paper underneath the bottom of the cake to protect the plate. Spread the frosting all over the top of the cake (if adding a second layer, place it flat-side down, dome-side up). Continue frosting, swirling frosting over the top and down the sides of the cake. Decorate as desired. Slice and serve!


  • Coconut flour does not have any substitutions that I can suggest. It is very unique and must be used in this recipe. If you prefer a different option, check out some of my other cake recipes.
  • I do not recommend flax eggs in place of the eggs called for this recipe, as the eggs are necessary to ensure the cake will rise. If you’d like a vegan cake, check out my Instant Pot Cake recipe.
  • Store leftover cake tightly covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. If storing in the refrigerator, let come to room temperature prior to serving. You can also freeze the cake for up to 1 month. Let thaw overnight in the refrigerator (if you thaw at room temperature, the cake may become mushy).
  • Frosting can be refrigerated for up to 1 week or frozen for up to 3 months. If freezing, thaw the frosting in the refrigerator, then beat it for a few seconds so it becomes creamy again.
  • You will have some extra coconut milk after making this recipe. Try using it in smoothies (or frozen cocktails!), add it to a chicken marinade, swap it for heavy cream in baking recipes, or use it in any of these coconut milk recipes.


Serving: 1slice (of 8)Calories: 448kcalCarbohydrates: 49gProtein: 6gFat: 26gSaturated Fat: 19gCholesterol: 112mgSodium: 391mgPotassium: 93mgFiber: 4gSugar: 42gVitamin A: 475IUVitamin C: 0.2mgCalcium: 18mgIron: 1.4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Delicious cake! I used this as a base for a banana cream trifle for my son’s birthday. I did notice the cakes took just over an hour to bake at 350 degrees. I also used maple syrup in place of the honey.5 stars

  2. I am thinking of using this recipe for cake layers for b-day cake. Now, I am used to having 3 or 4 layers per cake, so was wondering could I cut those baked layers in half (2 cut in half is 4) or is it better to bake 3 seperately? Also, would baking it in wider pan make them less high, I’m worried that even with the cream I plan on making as filling it will still be too dry. Thank you for answers.

    1. Hi Barbara! If you’re going to use a larger pan, I’m afraid the cake layers will be too thin to cut in half. You may want to bake 3 separately instead, so the cake stays moist and fluffy. I hope this helps!

    1. Hi Ronda! I would not recommend this swap, as the full-fat coconut milk is much thicker and richer than almond milk. I hope you enjoy the recipe if you try it!

  3. I love this cake. I followed the recipe, I just change the honey for regular sugar and it is delicious! I didn’t have the almond extract, so I didn’t use it, still I find it very flavorful! Thanks for sharing this!5 stars

  4. I made this cake today. Epic fail! I must have done something fundamentally wrong, maybe it was to do with the cups, I’m English and usually work in grams. The cake was flat, dry and inedible and went in the compost bin!

    1. I’m sorry to hear that you had trouble with this cake, Helen. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) really enjoyed the flavor and texture, so I wish it would’ve been a hit for you too!

      1. I’m also English, also making this cake, and it’s an epic fail too. It’s in the oven not rising, just going crispy and burning on top while the underneath is soggy and not cooking. I used my cups but the mixture was very dry, not like a batter, I wonder if you could put grams of coconut flour too as I think there was way too much in my 3/4 cup!

        1. I’m sorry you had trouble with the cake too, Melanie! Unfortunately, I don’t have the information for this recipe in grams. From what I can find online though, it sounds like the coconut flour should be 84 grams. I hope this helps!

  5. So delicious, moist cake, everyone loved. Doubled the recipe and did a cream cheese frosting. Cover the cake in coconut flakes. heart emogi!5 stars

  6. I have left a comment before, but I wanted to share that this cake made the BEST cake pops! I made them for Easter and everyone loved them – even those of us who aren’t gluten free.
    I just LOVE this recipe!5 stars

    1. Hi Kayla! I’ve only tested the recipe as written, so you’d be experimenting. If you decide to play around with it, I’d love to hear how it goes!

  7. I made this for my daughter’s birthday. Lovely cake. One objection though; I wish your web page would have a unit conversion tab. I’m from the UK & use metrics. It will really improve your site if could please add such ability 🥰5 stars

    1. I’m so happy that you enjoyed the cake, Leila! Thank you for sharing this kind review and your feedback!

  8. Ok I don’t usually review recipes but I just had to give a big shout out to this recipe!! I followed it exactly minus the lemon zest and it turned out beautifully delicious. Moist and delicious. Simply glorious! Giant 5 stars! Thanks for sharing. (I ate a quarter of it before reading calorie content, ooops!!) :D5 stars

  9. Amazing! Made this for my own birthday get together with family. I was so nervous because I’ve never made cake with coconut flour before and the edges looked SO DARK when it was done but WOW was it delicious. Everyone loved it. I added half a cup of sweetened shredded coconut to the buttercream. Will definitely not be afraid to make this again!5 stars

  10. I haven’t made the cake yet, but I’m willing to give it a go based on the favourable comments. You can usually tell if the batter is right by looking at consistency.
    I’m writing because of the two comments from the English ladies who had failures.
    English volume measurements are different from American.
    One cup English (called Imperial) is = one and one quarter cups American.
    That would explain why the cake with English measurements was too dry.
    Also, one Imperial gallon =160 oz. One American gallon = 128 oz.
    Hope this helps.

  11. Hi Erin. This looks amazing. I’m thinking of tripling the recipe and baking in 8 inch tins for a 3 layer birthday cake. Would the cake hold up do you think?

    1. Renee, to be honest things tend to get kind of wonky in baking when you got up so many batches, even if you do the math correctly. I’d at most double it, so you may need to do 2 batches to get 3 layers. I hope you enjoy it!

  12. I followed the receipe exactly and the cake came out moist and wonderful. I did change the frosting to a coolwhip cream chees frosting. This receipe is grat. Thumbs up. Love it Thanks5 stars

    1. Hi Michelle, while I haven’t try it, you can typically substitute coconut oil 1:1 for your oil of choice. Let me know how it works out for you!

  13. You are amazing thank you!! My Son’s first birthday is saved!!!! I only have one situation, would I be able to use egg replacers, he’s allergic to egg. Thank you for making all these Recipes with coconut flour, you have no idea the relief it gives me.

  14. You are amazing thank you!! My Son’s first birthday is saved!!!! I only have one situation, would I be able to use egg replacers, I’m using “Bob Mills Egg replacer” he’s allergic to egg. Thank you for making all these Recipes with coconut flour, you have no idea the relief it gives me.

    1. Hi Danielle! I’ve never tested this with an egg replacer so it would be hard to advise. According to online it seems like it might work. If you decide to experiment, let me know how it goes!

  15. This cake was amazing, super easy to make, and so light and fluffy! I made it for my mom’s birthday, because she has IBD and can’t eat sugar/flour.5 stars

  16. The uncooked batter is very wet!… I didn’t have coconut milk so used coconut water, how can I thicken it?

    1. Hi Janet, coconut water would not be a good substitution for coconut milk. They have a different consistency. I have no idea how you would thicken it.

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