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.
Is there a substitute for sour cream,such as plain yogurt?
Plain greek yogurt will work.
Does this cake have to be refrigerated?
If you use a cream cheese frosting, then yes, it has to be refrigerated.
I am Celiac and made your Red Velvet GF a couple of weeks ago. NOT dairy free (just subbed in my flour), and adjusted the baking time. It turned out amazing!!! Trying this one for my son’s birthday this weekend.
Good to hear. I, too, am celiac and wanted to know if I subbed my flout (Bob’s Red mill Cup to Cup). What flour did you use?
What is the filing between layers. I did not see in instructions.
It is a frosting and it is included in the recipe.
thank you for the cake flour sub directions. Every year I bake my dad a specific family recipe cake for his birthday. My grandmother made the recipe for as long as my dad can remember, and he is turning 89 next month, so that is a lot of cakes from this recipe over his lifetime.
Anyway, it calls for cake flour, and I always buy it, but then have a lot leftover that goes unused. So this year, I am going to use your sub for the cake.
PS: my great aunt used to make me a coconut cake for my birthday each year. She used a boiled 7 minute type frosting with coconut on top, but I’m very interested to try your cream cheese version.
Thanks for the coconut cake
Can I use.milk instead of soyr cream??
No. It won’t work as a substitute.
The sour cream is what keeps the cake moist. if you think that you would taste the sour cream you will not.
Yummy
What type of flour are you using in order to get the cake flour substitute , all purpose or self rising?
All-purpose. Never use self rising flour unless specifically called for in a recipe.
Make sure you sift the all-purpose flour before using it this helps to keep the cake from being heavy and dry
Can this be baked in a 9×13 pan?
Yes it can!