This Coconut Cake Recipe is made from scratch and full of bold coconut flavor and topped off with a coconut cream cheese frosting. This is the kind of cake that will wow everyone in the room!
Looking for the perfect coconut cake that doesn’t skimp on coconut flavor? Look no further. This is the absolute perfect coconut cake. It uses a combination of coconut milk, coconut extract, and coconut flakes to give you as much coconut flavor as possible.
Can this recipe make coconut cupcakes?
Yes it can! This recipe will make about 24 cupcakes. They will need to be baked at 350 degrees for approximately 15 to 18 minutes. Fill the cupcake liners about 2/3rds of the way full.
Can I make this coconut cake recipe into only two layers?
Yes you can! No adjustments will need to be made to the recipe except for the baking time of the cakes. As written, the recipe makes 3 thin layers. No adjustments are required to the ingredients to make a two layer cake. Simply add approximately 5 minutes to the baking time.
Cake Flour Substitute
It’s easy to make your own cake flour! Measure out 1 cup of flour. Remove 2 tablespoons from the cup. Replace with cornstarch. Sift together. You now have 1 cup of cake flour!
Check out my other amazing cake recipes:
- The Most Amazing Vanilla Cake
- The Most Amazing White Cake
- The Most Amazing Chocolate Cake
- The Most Amazing Red Velvet Cake
- Funfetti Birthday Cake
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Could I use 3 whole eggs , I know the colour would change , but thinking more fat in the whole egg , so would be more moist ??
Yes, you can use 3 whole eggs instead of egg whites. You are right that whole eggs add more fat, which can make the cake a bit richer and more moist, but they also add structure, which might make it slightly denser than the original recipe. And as you mentioned, the color will be more golden instead of bright white. Just know that this cake is already pretty moist and dense.
I’m a first-timer to your website and this coconut cake is a winner! Light, moist, delicious crumb with excellent coconut flavor. The frosting is delicious. I did make a pineapple filling and it paired beautifully. This cake received rave reviews. Thank you for a wonderful recipe!
What is between the layers? It is not the frosting!
It’s just frosting 🙂
Hi, I plan on making it this Sunday but will only be serving it on Wednesday. Since I have not time to bake it in between. will, that be alright? Would love to have it ready and decorated by Sunday but only can be served on Wednesday
It should be okay. This cake is pretty moist itself. While I’d prefer at least Tuesday, but sometimes we just have to make do with what we can do!