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.
Why is my egg white, sugar, oil, etc… so soupy?
I’m not sure what you mean. It’s supposed to be a batter. Watching the video may help you troubleshoot.
Can this cake be made in a fluted or bundt cake pan? Thanks!
Yes it can. It will require a much longer baking time, approximately 1 hour. The crust will also be much thicker due to the nature of bundt cakes.
Can coconut oil be used in place of vegetable oil?
It will change the texture quite a bit. I didn’t care for it myself.
I can’t wait to make this. Do you use sweetened or in sweetened coconut at the end?
Sweetened.
Hi, thanks for recipe! Wanted to know if you can use whole eggs instead of egg whites?
The cake will be yellow and you’ll need less eggs.
Can I substitue regular milk or heavy whipping cream instead of coconut milk?
You could use regular milk, but not heavy whipping cream. You won’t have quite the same coconut flavor, but it will still work.
Delicious!
I made this for Easter yesterday and it looked awesome but was very dense. Is there something I can do for next time to make it more moist?
Homemade cakes are generally more dense than store bought mixes. You can sift all of the dry ingredients to make it lighter. As far as moisture, most drying out happens from over baking. Decrease the cooking time on the next try.
Can coconut extract be excluded? It is not readily available here in the middle east!
Yes, but then you’ll just have a white cake with a hint of coconut flavor. It won’t really be much of a coconut cake.
If I want to make this a plain white cake, what should I do about omitting the coconut milk because it sets off the liquid to dry ingredient ratio.
https://thestayathomechef.com/most-amazing-white-cake/