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.
Great recipe 😀
This coconut cake recipe is delicious! It’s not too sweet, the coconut flavors are distinct without being overpowering, and the cake is moist. Everyone loved it, and I will definitely make it again in the future.
I made this last week and it was very moist and pretty amazing. I used fresh coconuts. It took 5 coconuts to get 1 1/2 cups of coconut milk, and I used coconut oil for the vegetable oil. I couldn’t find coconut cream, cream of coconut, or coconut extract, so I used vanilla extract. I did, however, start a jar of homemade coconut extract, because I will definitely make this again. It was still delicious without coconut extract. I also used yogurt instead of sour cream, because I couldn’t find any. The frosting was also really delicious. My husband and friends loved it. I made it as a sheet cake and almost doubled the bake time. AMAZING!!
When making cream cheese frosting for coconut extract you can substitute 1 small box Jello or store brand coconut cream pudding and pie filling powder in place of extract, even sugar free. It will also allow you to cut back on powder sugar. It will make frosting yellowish but much cheaper if only using extract now and then. It also works well with ANY other flavor, chocalates, vanillas, lemon, etc. For two layer cakes I use 1-8oz. cream cheese, 1-stick butter or marjorine, 2-cups powder sugar and one small box pudding mix. People are shocked but like it and didn’t know difference until told. NEVER use 1/3 fat or lite cream cheese, it will not thicken back up once whipped even in refrigarator or freezer. Just soften cheese and butter at room temp, whip and add powders. I even made a chocalate cake with pistachio frosting, looked weird but good.
Thank you so mucho for this recipe, i did it and all i can say “it’s amazing” and delicious !!!
sweetened coconut?
Most coconut in grocery stores is sweetened. But I used unsweetened and it came out great.
Made this for my daughter’s birthday. Can’t wait to cut into it. She is going to love it! A delicious, subtle coconut flavor!
I don’t know what happened, something went terribly wrong. I followed all the details to a T and I ended up with a pancake lol. It tastes great but it is flat and heavy and oh so dense. I am going to try the vanilla cake and add coconut extract. I love the chocolate so I figured this was the next step ! Oh well, pancakes are good 🙂
Mine was dense, thin pancake-looking also, what did I do wrong? Did I over stir it?
It sound like your baking powder was out dated check that, I always check my dates on baking powder and baking soda it will totally flop a cake ..
is there any substitute for sour cream
Plain greek yogurt is an acceptable substitute for sour cream.
First time making a coconut cake from scratch. This is a very easy recipe to follow and my cake turned out great!! Thanks
This was the 2nd time making this delicious coconut cake. It is moist and full of the coconut flavor. I did make it with all purpose unbleached flour this time and it was wonderful. I did sift it. I put a pudding and creamcheese filling in it and used your coconut frosting for the top and sides. Love your recipes and videos!! Thank you!