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.
Instead of cream cheese for the frosting what can I put ?
You can replace the cream cheese with the same amount of butter to make a buttercream frosting.
I made this cake for my granddaughters birthday. She loves raspberries so I lined the base of the cake and the top rim and 6 in the top center, then I sprinkled coconut over the top of the cake only. It looked beautiful and tasted amazing.
Great recipe. I’ll make it again. Thanks
I am a Nurse Midwife and I took this cake to the hospital as a thank you to all the nursing staff that take wonderful care of my patients. I was so light, moist and tender. I used a Whipped Cream Cream Cheese between the layers and then frosted the outside with the Cream Cheese Butter Cream. One other thing I did was bake the layers the day before let them cool to room temperature, then lightly brushed the top and sides with a coconut simple syrup I made, then wrapped tightly in plastic wrap and froze overnight, then took out the next day to thaw and then frosted. I find this also helps to keep the cake moist. I was told by one of the nurses that used to work at an upscale, very spendy bakery in my area that it was better than any cake that they made.
Thank you for this recipe. It will be one of my treasured ones that I will make often. As a matter of fact, making one today for an auction to raise money for a free clinic in my area.
Does the cake need to be refrigerated?
Yes, the cream cheese frosting requires refrigeration.
Why you don’t use the egg yolk in this cake?
So that it stays white 🙂
So, are you using unsweetened coconut flakes? I have unsweetened and they seem kind of dry. Thanks!
We used sweetened.
Can you add a little coconut flake into the batter?
Yes, you can.
This cake was delicious!! My daughter asked for a coconut cake for her birthday and everyone loved it! I forgot to grab sour cream at the store so I subbed with vanilla cinnamon Greek yogurt that I had on hand and it worked perfectly. That was the only modification I made. I will make this cake again!
Can you use cream of coconut in place of cocnut milk?
I tried that while testing and it produces an amazing tasting cake, but it collapses in the middle.
Hello, this recipe looks delicious. Thanks for sharing.
How many people does it serve approximately?
Thanks!
A 3 layer cake can feed up to 20 people.