About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Chin Yee says

    So happy I found this recipe! Thank you for sharing it. I replaced sugar with honey and only used half a cup of honey, butter with canola oil and I used wholemeal flour. Love the baked coconut cake smell wafting in the kitchen! I’ve made this 4 times now in the past 1 month 🙂

  2. Afroze says

    5 stars
    Thank you so much for sharing this recipe I was looking for a recipe without the cream and frosting
    Got yours Baked and enjoyed

  3. Gail says

    As a newlywed , over 50 years ago, a very elderly lady kindly gave me several “basic” recipes for me to cook for my new husband, “to keep him happy and feeling loved”. A Coconut Cake recipe was my most often baked, she was right it did keep him happy. Over house moving, my recipes were lost. This recipe you posted is “it” or so close to my memory of that cake. A very big thankyou for this recipe. And the history of Emily Dickinson is so suited to my old recipe story, feeling very melancholy now. Thankyou

  4. Varick Ernst says

    This is absolutely delicious!
    I used frozen, grated coconut, coconut oil in place of butter, and coconut milk instead of ordinary milk.
    Would make it at the drop of a hat!

  5. John Webb says

    5 stars
    Made the cake. Fantastic, it was dry (reminded me of my mother’s) always had to have tea or coffee with it. I am making it again today, no recipe change, love it.

  6. Kelly says

    5 stars
    Thank you for the recipe and the wonderful information to go with it! The cake was easy to make and my family enjoyed it!

  7. Coco Galvez says

    5 stars
    Hi Tori, I bake this cake yesterday, it was very simple and easy to make, my Family loved it. It’s like a tea time cake. We enjoyed it, thank you for the recipe and the details about it.

  8. Johanna says

    2 stars
    I feel like i must have done something wrong because my coconut cake ended up tasting exactly like corn bread! I followed the recipe precisely with the exception of not sifting the dry ingredients as I couldn’t find my sifter, and I even used a fresh coconut from a farmer’s market. (I live in California) don’t get me wrong – I love corn bread, but I was looking forward to a light and airy dessert treat so I was pretty disappointed with the outcome.

    • Tori Avey says

      Hi Johanna– as the blog states, this is not a “cake”-like texture, it’s a quick bread. If you had read the blog before making the recipe you would have seen the following: “The texture is not light or airy, it’s more like a dense pound cake.” Sorry you didn’t enjoy it!

  9. carrylee says

    You show how way we made the recipe and you show it very clear and step by step. It’s looks like beautiful and delicious. I want to make it and enjoy next weekend. Thank you.

  10. Lisa Freidus says

    I was facinated by the history of this coconut cake and decided to make it today. The flavor was lovely but rather dry. I checked it after 50 minutes and it was quite loose so I went for 60 minutes – maybe I should have checked it after 55 minutes.? Does this cake naturally tend to be on the dry side? Tastewise, I used salted butter and sweetened coconut which is more to my personal liking and generally I undercook most cakes to attain xtra moistness. Do you think substituting sour cream in place of the milk would moisten this cake ? Thank you for sharing this recipe Tori, as it was nice stepping back in time.

    • Tori Avey says

      Hi Lisa– yes, this cake is naturally a bit drier. It’s a historical recipe, so slightly different than a cake to suit modern tastes. Butter tends to create a drier crumb, so if you want to try it again I would do half butter, half canola oil (or some other baking oil). You could add a little sour cream to the batter as well, but I wouldn’t want to recommend an amount without testing. If you find a combination that works for you please report back!

    • Lisa Freidus says

      Sounds like a good idea combining the butter with canola oil . I Wonder how it would work at 350 degrees but cooked for 30 to 40 minutes or until it is just about cooked through. When i have free time I will experiment and report back. Thank you Tori. Experimentation is not foreign to me , I am an artist! ?

  11. Judy says

    This cake looks absolutely delicious! I do have a question before I try it …..I happen to have a bag of desiccated coconut and I really don’t know what to do with it…….It is unsweetened and finely ground. Could I use it, do you think? Would I still use the 1 cup? Would love to serve it to neighbors coming for coffee next week. Hope you can help me. Thank you for acquiring Emily’s recipe!

    • Ashley at ToriAvey.com says

      Hi Judy, Tori’s assistant Ashley here. Yes, this would be fine to use. If your coconut is dry (not fresh), rehydrate it with a little warm water and drain well before mixing it into the batter. You would still use the same amount. Hope this helps!

    • Ashley at ToriAvey.com says

      Hi Dima, Tori’s assistant Ashley here. I don’t think so. “Cocoanut” is just a variant spelling of “coconut”.

  12. Caroline M Silveira says

    Found this recipe today , had to try it, but had no milk put vanilla yogert , my my.. beautiful moist loaf.will make it again. Thanks

  13. smita says

    5 stars
    Hi Tori,
    Amazing recipe, my cake is baking in the oven. But i tasted my cake batter and it is just yummmm.. My friend asked me to bake an Indian cake from goa, which has the similar ingredients but the process is way too long… and your recipe came while browsing… Thanks a ton…
    I would also like to tell you, i tried your DATE HONEY NUT CAKE and that too was yummylicious… you are too good
    take care.. and keep posting some more yummy recipes

  14. Leeza says

    5 stars
    This is a wonderful loaf with a beautiful crumb. I used the powder instead of the soda & cream of tartar; substituted the milk with unsweetened coconut milk and added a bit of lemon zest. Definitely a recipe I’ll be returning to again and again! Thanks for the recipe Tori.

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