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! Would this cake be okay made into cupcakes?
Thank you!
Yup! The instructions are included in the text portion above the recipe.
Can’t wait to make this myself! Did you use fresh coconut flakes or can I use frozen coconut?
I’m not sure how frozen coconut would work out once thawed. I use the bagged kind found in the baking section of the grocery store.
After looking at what seems like a million coconut cake recipes I decided on yours! The one ingredient description you have left out is the coconut flakes . Sweetened or unsweetened? Some recipes say, I sweeten and toast . Is yours sweetened or not?
I prefer unsweetened, but either will work in this recipe.
Best coconut cake. So moist, the frosting soft and light. So good.
I have been trying to duplicate a coconut cake that my mama made for me each Christmas when I was a little girl. And I think this is one may be close. I made this cake and it was AWESOME!!! The older it got the more moist it became. The flavor was incredible. Everyone told me that it was great and I agree. I’m an avid baker and this one will be added to my favorites.
If anyone is thinking of using this recipe, please don’t hesitate. ENJOY!!!!
Have you ever used coconut oil instead of vegetable oil?
Yes I tried. The texture wasn’t right.
Do you use sweetened coconut for the decoration or unsweetened?
It’s a matter of personal preference. You can use either.
Sweetened or unsweetened coconut milk???
Unsweetened.
What type of coconut milk did you use? Carton? Refrigerated? Canned?
Canned.
Really lovely cake! I chose this recipe because i like th flavor of a butter cake but hav better texture results with oil cake. This was perfect compromise. I accidentally used only 3 tbsp of baking powder. The cake looked fluffy but almost had the texture of a light pound cake. 100% wil make this cake again! The frosting is soft but delicious. I also used seedless rapberry jam in addition to the filling between the layers.
thanks for the wonderful recipe!
Hi, my daughter has asked for a coconut cake for her birthday, November 2nd. If I bake in an 9″X13″ oblong pan,
will that work? And how long should I bake it for.
Thanks
You’ll have a bit more batter than necessary for a 9×13 pan, but it’ll take about 40 minutes to bake.