If your recipe simply calls for "coconut," what type of coconut do you choose? Here's your guide.
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Flaked Coconut vs. Shredded Coconut: What’s the Difference?
Updated on Oct. 03, 2024
You’ve been dying to try out one of our coconut recipes, so you’re off to the store to stock up. But in the baking aisle, you’re faced with some decisions: flaked vs. shredded coconut, sweetened vs. unsweetened.
What type of coconut are you supposed to choose?
Flaked Coconut vs. Shredded Coconut
For starters, flaked coconut comes in a larger shape and size, while shredded coconut is small and thin. Knowing which form of coconut to use for your recipe is important, because it will provide the right texture and flavor to your dish.
Flaked Coconut
This type of coconut is shaved into long, wide flakes. Flaked coconut is best used when you want a noticeable crunch in your dish, such as adding them to a salad for texture.
Toast these flakes or use them as-is in all sorts of recipes—like this Favorite Coconut Cake—for added flavor and texture.
To toast coconut at home, pop the flakes in a dry skillet on the stove for about 5 minutes. You can also spread the coconut across a sheet pan and toast in the oven at 350°F for 6 to 8 minutes.
Shredded Coconut
This form of coconut is mostly dry, though it does retain a bit of moisture. It’s shredded into small, thin strips and gives coconut desserts such a gorgeous finish.
Shredded coconut is best used when you want just a hint of coconut to be tasted in your dish, like in these coconut cookies. Use them for decoration, too, like sprinkling them on top of this pina colada cake.
What Is Desiccated Coconut?
Desiccated coconut is ground, rather than shredded. The fine texture looks almost like a fresh snowfall. The main difference between desiccated coconut and flaked or shredded coconut is that the moisture has been removed.
Like shredded coconut, use desiccated coconut for decoration. Use it to dust atop ice cream or brownies for a snowy look or as a garnish for more elaborate meals.
Sweetened vs. Unsweetened Coconut
The difference between sweetened and unsweetened coconut is pretty obvious. Unsweetened is plain coconut—no added sugar—and sweetened coconut has added sugar.
Because of the added sugar, the sweetened coconut will be moister and sweeter. It works best when baking sweet coconut treats.
Unsweetened coconut tends to be a bit drier and chewier. It can be a great substitute for baking recipes that already include plenty of sweet ingredients. Unsweetened coconut also works well in savory applications, like this Thai curry.
How Do I Choose the Right Type of Coconut?
If your recipe doesn’t specify which kind of coconut you need, use your best judgment. Savory dish? Use unsweetened. Sweet bake? Use whatever coconut you have on hand.
As for desiccated, flaked or shredded, you can use your best judgment there, too. The larger the coconut pieces, the more texture you’ll have in your dishes. Whatever the case, you’ll end up with a tasty result!
The Coconut Desserts We Can't Resist
Friends have suggested over and over that I submit this creation to a magazine because it's so good. For the best texture, make sure not to overmix the batter. —Jamie Harris, Danville, Illinois
Discover even more crave-worthy coconut desserts.
Favorite Coconut CakeWhen I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
Pina Colada Tube CakeWe named this a “pina colada” cake because it has coconut, pineapple and rum. It’s a soothing finish at the end of a big spread. —Debra Keil, Owasso, Oklahoma
Italian Cream CakeThis sweet and tangy Italian cream cake features three decadent layers of moist, coconut-scented cake held together by a thick layer of homemade cream cheese frosting, made crunchier thanks to a handful of chopped pecans.
Coconut Dream CupcakesMy daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. —Julie Flournoy, Laurelville, OH
Pina Colada CakeAs an avid baker, I wanted to create something that was mine and from my heart. I wanted to make a cake that tasted like the perfect pina colada drink, and I feel like I accomplished just that with this recipe. —Stephanie McShan, Apopka, Florida
Coconut Chiffon CakeToasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year. If you love coconut, then learn how to make the famous Tom Cruise cake.
Coconut Poppy Seed CakeThis moist coconut cake is definitely one of my most-requested desserts. Use different cake mixes and pudding flavors for variety. —Gail Cayce, Wautoma, Wisconsin
Six-Layer Coconut Cake with Lemon FillingI found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. —Angela Leinenbach, Mechanicsvlle, Virginia
Chocolate-Glazed Coconut Almond CheesecakeMy idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
Coconut Cream CakeThis coconut cream cake recipe delivers mouth-watering results. Relatively simple to make (you'll use a cake mix for the cake portion!), this cake may taste decadent but requires just basic cake-making skills.
Lemon-Filled Coconut CakeOne of my coworkers brought this cake to a luncheon almost 40 years ago. It was so delicious that I asked for the recipe. I have baked it ever since, and it's always a hit! —Jackie Bergenheier, Wichita Falls, Texas
Chocolate-Coconut Angel CupcakesMy guests are never satisfied with just one of these, but that's OK because they are so light. The meringue-like tops make them different, and the chocolate and coconut make them memorable. —Bernice Janowski, Stevens Point, Wisconsin
Lime Coconut CheesecakeThis refreshing cheesecake's delicate flavor is complemented by a coconut crust. —Inge Schermerhorn, East Kingston, New Hampshire
Coconut Pound CakeTropical flavor shines in this sweet and simple coconut pound cake recipe. Baking it in a fluted pan gives it a sophisticated look, but once the butter and cream cheese for the batter are softened it's a cake you can have in the oven in only about 20 minutes.
Coconut CakeOur three-layer coconut cake recipe packs plenty of tropical vibes with its sweet coconut flavor and a decadent, creamy frosting.
Island Crunch CheesecakeInspiring ideas come from many places, and often when we least expect them. I enjoy making cheesecakes for family and friends, and I came up with this recipe after eating ice cream on vacation. Featuring pineapple and coconut, this cheesecake will remind you of a trip to an island paradise. —Ellen Batenhorst, Omaha, Nebraska
Cherry-Coconut Chocolate TorteThis torte reminds me of two favorite treats: chocolate covered cherries and old-fashioned Cherry Mash candy bars. —Dian Hicks Carlson, Omaha, Nebraska
Chocolate & Coconut Cream TorteMy grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland
Coconut Pecan CupcakesPecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana
Coconut Tres Leches CupcakesThree types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. —Taste Recipes Test Kitchen
Lime Angel Food CakeFor my husband's family reunion, I took a store-bought angel food cake and turned it into this special dessert with a lovely lime cream frosting topped with toasted coconut. It went over big! —Nancy Foust, Stoneboro, Pennsylvania
