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.
This cake is fabulous. I used tasty kitchens “that’s the best frosting I’ve ever had” to icing it, since I do not care for cream cheese frosting. However. I followed the actual cake recipe word for word and the cake was the best coconut cake I’ve ever had. Instead of round pans I made a half sheet cake, baked 20 minutes and it came out perfect!
I made this Coconut Cake today for my friends birthday and it was OUTSTANDING!!! Such a great coconut flavor and so moist! The frosting was delicious too…everyone loved it! Can’t wait to make it again! Thank you for this great recipe Rachel!
C an this receipt be halved to make fewer cupcakes?
Yes
Love this recipe. Made 24 cupcakes and had some mixture left over, so also used a small fancy bundt pan I’ve been wanting to use. Took the cupcakes to work and everyone raved about the taste & texture. Put the bunds cake in the freezer, uniced – it defrosted fabulously and you would never know it had been frozen. Big thumbs up!
Can I use gluten free free flour instead ?
Depends on what kind. There are a ton of different gluten free flours out there.
I baked the cake and I used Bob’a Red Mill gf baking flour and it came out perfect ! Great texture … ☺️
I made this yesterday. Wow, it was so good. I added lemon curd to the frosting for a sweet sour taste. It was so good. Must mention that the additional liquid made the frosting a bit less structured but the taste was amazing. The cake was finished by 3 people in less than an hour. I would try and add a slightly stronger coconut flavor to the cake batter itself, but other than that the flavor and texture of this cake was great.
Delicious! Made this recipe for my mom on mother’s day and it came out great.
However I’m not sure if the coconut extract I bought was a little weak, but I put a whole lot more than one teaspoon in the frosting, just to block out the taste of cream cheese, which is a bit over powering at first. I also added some molasses rum to it to give it a little touch of my own.
Thanks so much for the recipe, will definitely use it again!
I made this recipe as cupcakes, and they turned out great! I found that the frosting was a little too overbearing on the cupcakes, even when using 1/2c less powdered sugar. I made slight adjustments by adding in more coconut extract and some vanilla extract to offset the overwhelming cream cheese taste that I realized I’m not super fond of. I also ended up with half a bowl of frosting leftover, so next time I’ll probably halve the frosting ingredients. They were extremely moist and tasty and a hit at my office!
I just made these into cupcakes. So fluffy and perfect! Thank you!
Can I use 2 8 inch pans? How would you adjust the baking time?
You’ll need to increase the baking time significantly.