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.
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!
These came out so moist and tasty. I made cupcakes. They were a hit. I substituted buttermilk for sour cream. They were perfect. Thank you. I love your recipes.
Great flavor, great crumb. I did Ermine frosting as to let the coconut flavor shine.
I added vanilla and coconut to the batter and it came out moist and very good. The coconut milk is a great idea, I think that’s the secret. I thought the frosting had way too much butter in it, though.
This was my first Coconut Cake ever and I absolutely loved it! I also followed the directions precisely and it received raving reviews.
Love Coconut but i need to make your frosting with your Best Amazing Chocolate Cake. Love Chocolate and Conconut together. Luv you guys!!!!
I made this after my mom requested a coconut cake for their 50th anniversary. It was amazing, I’ve never made a coconut cake before but I will be making this on repeat!!! It is the beach in cake form 🙂 !! Followed the recipe and it turned out perfect. Thank you for providing the world with this awesome cake
Deliciously yummy! As are all your recipes. Whenever I am in need of a recipe I search you out first. I have never been disappointed
Cake seemed a bit tasteless, but I think it’s because the icing tasted so “buttery” and it overwhelms the cake. If I make again, I will definitely cut down the butter and use more cream cheese.
I like the note left in a different review about cake flour. Great info!
Everyone loved this cake. IT WAS EASY TO MAKE. I WILL DO IT AGAIN