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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!

A slice of Coconut Cake on a white plate with fork

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.

A slice of Coconut Cake on a white plate with a fork and coconut sprinkled around the plate

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:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

a slice of coconut cake
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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1/2 cup salted butter softened
  • 1/2 cup vegetable oil
  • cups sugar
  • 2 teaspoons coconut extract
  • 6 large egg whites room temperature
  • 1 1/2 cups coconut milk
  • 1/4 cup sour cream
  • cups cake flour
  • 4 teaspoons of baking powder
  • ½ teaspoon salt


  • 16 ounces cream cheese softened
  • 1 cup salted butter softened
  • 1 teaspoon coconut extract
  • 3 cups powdered sugar
  • 3 cups coconut flakes
  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  • In a large mixing bowl, use a hand mixer to cream the butter, oil, and sugar together until smooth. Beat in coconut extract and egg whites 2 minutes until fluffy. Beat in coconut milk and sour cream until just combined.
  • Mix in cake flour, baking powder, and salt until just combined.
  • Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
  • Make the frosting by using a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in coconut extract and mix until combined, about 10 seconds.
  • Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions.
  • Frost and layer cake with frosting and use coconut flakes to coat.


Calories: 730kcal | Carbohydrates: 67g | Protein: 7g | Fat: 49g | Saturated Fat: 35g | Cholesterol: 78mg | Sodium: 347mg | Potassium: 327mg | Fiber: 3g | Sugar: 43g | Vitamin A: 935IU | Vitamin C: 0.4mg | Calcium: 93mg | Iron: 1.7mg
Course: Dessert
Cuisine: American
Keyword: Coconut Cake

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My family just loves this cake. After making this cake, I’ve tried many of the other recipes from this page. Each one is a winner. But this cake is always favourite and is often requested from family.

Victoria Stephen

5 stars
I made your Amazing Coconut Cake Recipe exactly as written and it is AMAZING! The crumb on this cake is so tender and the icing recipe is perfectly sweetened. We are a pie eating family and most members won’t even eat cake, every last one of them served themselves a second piece of cake! Thank you for such an easy fabulous recipe. It was the perfect ending to our blessed Easter day.

Emma Lou

In the picture of your beautiful cake, it appears there is filling between the layers, then icing on the top and sides of cake.
Please respond.

Emma Lou Brogdon
Tallahassee, FL

Rema K Giridhar

can vegetable oil be replaced with butter

The 1/2 oil and 1/2 butter is part of what makes this the most amazing coconut cake. The texture is best when using both oil and butter.

Jeanne Megel

Can you add fresh coconut to this recipe?

There is already a lot of coconut going on in this recipe between the coconut extract and the coconut milk. However, you can always try using fresh coconut instead of dried flakes in the frosting.


If using a stand mixer would you use the whisk or paddle attachment?


5 stars
This is perhaps the best cake recipe I have come across. I make it as cupcakes and they come out incredibly tender, delicately sweet and with beautiful coconut flavour. Highly recommended.

My Mom made coconut cake for Christmas every year, too. What made it so exceptional was using FRESH coconut! She grated it on a box grater…and I got the little stubby leftover pieces. Great memory!

Richa Vyas

is it possible to turn change this recipe to make it chocolate?


I feel you, you think this would be an awesome Mounds or Almond Joy cake if you could somehow incorporate cocoa or chocolate. I agree.

Rosetta Alexander

Hello I would like to know if I could use sift rising flour instead of plain flour?


If I make it now for a dessert tonight (8 hours before serving) do I keep refrigerated?


Hi.nice recipe.thanks.could I bake the layers one by one,since my ovens small.will the batter be long should I bake each one?


Hi, What’s the substitute for sour cream …. sour crea,m is not easily available here in India ?

Sandra Ven Roy

do you refrigerate cake ?


If I’m using unsalted butter, should I add salt to the batter? If so, how much?

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