The Most Amazing Coconut Cake

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Made from scratch, this coconut cake recipe is full of rich coconut flavor and finished with a coconut cream cheese frosting. This cake will wow everyone in the room!

Looking for the perfect coconut cake that doesn’t skimp on coconut flavor? Look no further. This is absolutely perfect coconut cake. It uses a combination of coconut milk, coconut extract, and coconut flakes to give you as much coconut flavor as possible.

Would this recipe work for coconut cupcakes?

Yes it can! This recipe makes about 24 cupcakes. They need to be baked at 350 degrees for about 15 to 18 minutes. Fill cupcake liners about 2/3 full.

Can I make this coconut cake recipe to only have two layers?

Yes, you can! No adjustments are needed to the recipe other than the baking time of the cake. As written, the recipe made 3 thin layers. No adjustments to ingredients are required to make a two-tiered cake. Just increase the bake time by about 5 minutes.

A slice of coconut cake on a white plate surrounded by a fork and coconut

cake flour substitute

Making your own cake mix is ​​easy! Measure out 1 cup of flour. Remove 2 Tbsp from cup. Use cornstarch instead. Sift together. You now have 1 cup of cake flour!

Check out my other amazing cake recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Slice of Coconut Cake

Made from scratch, this coconut cake recipe is full of rich coconut flavor and finished with a coconut cream cheese frosting. This cake will wow everyone in the room!

Preparation time 10 minute

cooking time 30 minute

total time 40 minute

raw material

cake

  • 1/2 cup salted butter soften
  • 1/2 cup vegetable oil
  • cup sugar
  • 2 teaspoon coconut extract
  • 6 large protein Room temperature
  • 1 1/2 cup coconut milk
  • 1/4 cup sour cream
  • cup Cake flour
  • 4 teaspoon Baking powder
  • 1/2 teaspoon Salt

frost:

  • 16 ounce cream cheese soften
  • 1 cup salted butter soften
  • 1 teaspoon coconut extract
  • 3 cup powdered sugar
  • 3 cup Coconut Crisp

instruct

  • Grease three 9-inch pans. Line the bottom with parchment paper. Preheat oven to 350 degrees Fahrenheit.

  • In a large mixing bowl, using a hand mixer, beat together the butter, oil, and sugar until smooth. Add coconut extract and egg whites and beat for 2 minutes until fluffy. Add coconut milk and sour cream and stir well.

  • Combine the low-gluten flour, baking powder and salt until just combined.

  • Divide the batter among the three prepared pans. Bake at 350 degrees for 25 to 30 minutes. Let rest in pan for 5 minutes, then transfer to a wire rack to cool completely before layering and frosting.

  • Make the frosting by using a hand mixer to beat the cream cheese and butter together for 1 minute, until light and fluffy. Add coconut extract and mix until combined, about 10 seconds.

  • Slowly add powdered sugar, 1/2 cup at a time until smooth, mixing between additions.

  • Spread the frosting on top of the cake and cover with coconut flakes.

Calories: 730kcal | carbohydrate: 67G | protein: 7G | fat: 49G | Saturated fat: 35G | cholesterol: 78mg | sodium: 347mg | Potassium: 327mg | fiber: 3G | sugar: 43G | Vitamin A: 935unit | Vitamin C: 0.4mg | calcium: 93mg | iron: 1.7mg