Please note that this recipe and instructions are for a single cake layer for those that just want to make a simple coconut cake. If you want to make a layer cake you will need to make two of these. I share more details for making a two layer cake in the recipe notes. Preheat the oven to 350°F (177°C). Grease a 7-inch round cake pan with non-stick cooking spray and line the bottom with a parchment paper round.

In a large bowl, whisk together ½ cup coconut milk and sugar (the full ¾ cup) until evenly combined.

Add the flour. Use a spatula to mix it in until you have a smooth batter. The batter will be very thick but I found that only adding in half of the coconut milk initially will make it much easier to achieve a lump-free batter. Once you have a smooth batter, add in remaining ½ cup coconut milk and mix in with your spatula until the additional coconut milk is evenly incorporated.

Pour the batter into the prepared pan and use an offset spatula to smooth it evenly across.

Bake for about 45-60 minutes or until the cake is done. Baking time will vary depending on the coconut milk you use. Some brands have more fat than others. When the cake is done, if you apply light pressure on the surface it should bounce back. The cake does take a while to cook so if you aren’t sure if it is done, it is better to bake it a little longer.

Let the cake cool for about 10-15 minutes in the pan before removing it and placing on wire rack to finish cooling. Let cake cool fully before cutting or decorating. Store uneaten cake in fridge or freezer.