1/2 Cup Coconut Flour in Grams

1/2 cup of coconut flour weighs 64 g (spooned and levelled, King Arthur Baking). A full cup weighs 128 g, so the half cup is exactly half of that. Very absorbent flour made from dried coconut flesh; a little goes a long way. All the figures on this page are approximate conversions based on the King Arthur Baking value, so when a recipe really matters, verify with a kitchen scale.

Why weighing coconut flour beats measuring it in cups

Half a cup of coconut flour weighs 64 g, and that measure is deceptive, because coconut flour is the most absorbent flour in the pantry. It soaks up many times its weight in liquid, so a recipe that uses coconut flour needs far more eggs and liquid than a wheat recipe, and a small error in the flour weight becomes a large error in the batter. Half a cup of coconut flour in a recipe that was written for wheat flour would make a dry, crumbly brick, because the coconut flour drinks all the liquid and leaves nothing for the crumb.

Coconut flour is used in small amounts, usually a quarter to a half cup at a time, in gluten-free and keto baking, where its absorbency is an asset rather than a problem. It gives bakes a mild coconut flavour and a tender crumb, but it needs extra eggs to bind it, because it has no gluten. The rule of thumb is to use a quarter of the wheat flour by weight and add an extra egg for every quarter cup of coconut flour, though the exact ratio depends on the recipe. Weighing the flour is essential, because the difference between 60 g and 70 g of coconut flour is the difference between a moist cake and a dry one.

Coconut Flour cups to grams conversion table

Cups Grams Tablespoons
1/8 cup 16 g 2
1/4 cup 32 g 4
1/3 cup 42.7 g 5.3
1/2 cup 64 g 8
2/3 cup 85.3 g 10.7
3/4 cup 96 g 12
1 cup 128 g 16
1 1/2 cups 192 g 24
2 cups 256 g 32
3 cups 384 g 48

The table is built around the half cup, which is the measure this page is about, with the full-cup weight of 128 g as the anchor. Every row is the full-cup weight multiplied by the fraction, so the numbers stay consistent as you scale up or down. One tablespoon of coconut flour weighs about 8 g, which is useful when a recipe calls for a spoonful rather than a cup.

Worked examples

Coconut flour pancakes for two

Pancakes for two people use about 1/2 cup of coconut flour, which is 64 g, mixed with 4 eggs, milk and baking powder. Weigh 64 g rather than measuring by cups, because coconut flour is absorbent and a small error changes the batter dramatically. The pancakes will be thick and tender, and they cook a little slower than wheat pancakes, so use a low heat and watch them closely.

Coconut flour muffins, a batch of 6

A batch of 6 muffins uses about 1/2 cup of coconut flour, which is 64 g, mixed with 3 eggs, honey, coconut oil and baking powder. Weigh the flour so the muffins are moist rather than dry: coconut flour needs far more liquid than wheat flour, and the eggs are doing the binding. Let the batter rest for five minutes so the flour absorbs the liquid.

Keto coconut cake for a small celebration

A small keto cake uses about 1/2 cup of coconut flour, which is 64 g, mixed with eggs, butter, sweetener and vanilla. Weigh 64 g so the cake is tender rather than crumbly: coconut flour has no gluten, so the eggs are the structure, and the flour amount decides whether the cake holds together or falls apart.

How the weight was measured

The figure on this page comes from King Arthur Baking, measured spooned and levelled unless the method line says otherwise. Spooning means filling the cup with a spoon rather than plunging the cup into the bag, and levelling means sweeping a knife across the rim. Scooping packs the ingredient down and can add a fifth or more to the weight, which is why two bakers following the same cup-based recipe can get visibly different results.

Confidence in this value is high. That reflects how consistent the ingredient is from brand to brand: a uniform, factory-packed ingredient is more predictable than a fresh, variable one. Even a high-confidence figure is still an approximation, because moisture, grind size and settling all shift the weight a little. Treat the grams on this page as a reliable starting point and check with a scale when the recipe is fussy, expensive, or being made for the first time.

Practical guidance

Store coconut flour in an airtight container in a cool, dry place for up to 1 year, because it absorbs moisture from the air and clumps. Always spoon the flour into the cup and level it, never scoop, and weigh it whenever you can, because a small error in coconut flour is a large error in the batter. Use coconut flour in small amounts, usually a quarter to a half cup at a time, and add extra eggs and liquid to compensate for its absorbency. Let batters made with coconut flour rest for five minutes before baking, so the flour absorbs the liquid. If you do not have a scale, spoon the flour loosely into the half cup and level it, remembering that the 64 g figure is approximate.

Common mistakes with half-cup measures

The most common mistake is treating a half cup as a casual measure. Half a cup of flour is 60 g, and a scooped half cup can easily weigh 70 g or more, which is a 15 percent error in a recipe that may only contain two or three cups of flour in total. Small measures carry the largest relative errors, so weighing matters more, not less, at this size. The second mistake is using a liquid measuring jug for dry flour: the meniscus line is designed for liquids, and flour measured in a jug is almost always over- or under-filled. Use a dry cup, or a scale. The third is assuming every flour weighs the same per half cup: the flours on this page range from about 42 g to about 82 g per half cup, so swapping flours cup for cup without adjusting the weight changes the recipe. Finally, do not pack flour into the half cup to make it look full: spoon and level, every time.

Frequently asked questions

How many grams is 1/2 cup of coconut flour?

1/2 cup of coconut flour weighs 64 g when spooned and levelled, according to King Arthur Baking, which lists 128 g per cup. The figure is approximate, because the flour settles differently, so verify with a kitchen scale when it matters.

Can I use coconut flour instead of wheat flour?

Not cup for cup. Coconut flour is far more absorbent, so use about a quarter of the wheat flour by weight and add an extra egg for every quarter cup of coconut flour. Weigh the flour rather than measuring by volume, because a small error changes the batter dramatically.

Why is my coconut flour cake dry?

Because coconut flour absorbs many times its weight in liquid, and the recipe did not have enough eggs or liquid to compensate. Weigh 64 g per half cup, add extra eggs, and let the batter rest for five minutes so the flour absorbs the liquid.

Is coconut flour gluten-free?

Yes, coconut flour is naturally gluten-free, because it is made from dried coconut flesh. It is a common choice for gluten-free and keto baking, though it needs extra eggs to bind it because it has no gluten.

How many cups is 100 g of coconut flour?

100 g of coconut flour is about 0.78 cups, or just over 3/4 cup. At 128 g per cup, divide 100 by 128 to get the answer, and use a scale for the most accurate result.

Related conversions

If you need a different amount, the table above scales in both directions, and the converter tool will do the maths for any quantity. When a recipe really matters, weigh the ingredient on a kitchen scale rather than trusting the cup alone, because the figures on this page are approximate and natural ingredients vary by brand, variety and moisture.