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Coconut cake recipes - 7 recipes

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By kayjayjohnson

Rate this recipe 4.5/5 (22 Votes)
4-Layer Coconut Cake 1 Picture
Details

Servings 14
Preparation time 30
Cooking time 65

  • COCONUT FILLING:
  • 3 cups all-purpose flour
  • 2 2/3 cups sugar
  • 1 1/2 cups butter, softened
  • 1 cup milk
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 5 cups large eggs
  • 1 (6-ounce) package frozen flaked coconut, thawed
  • 1 cup coconut shavings
  • 2 cups whipping cream
  • 1/4 cup powdered sugar

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My whole family really enjoyed eating through all four layers of this coconut-ty cake

Top rated Coconut cake recipes

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If you're coconut flavor fan, you'll love this cake for two! Every component has either coconut extract, coconut sh...

  • COCONUT LAYER CAKE:
  • 3 tablespoons butter, room temperature butter, plus more for greasing the cans
  • 10 tablespoons flour, plus more for flouring the cans
  • 1 medium egg
  • 3 tablespoons well-stirred canned, sweetened cream of coconut (such as Coco Lopez)
  • 1/2 teaspoon pure vanilla extract
  • 7 tablespoons sugar
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sweetened flaked coconut
  • COCONUT CREAM FROSTING:
  • 1/2 cup cold heavy whipping cream
  • 1 tablespoon confectioners sugar
  • 1 tablespoon well-stirred canned sweetened cream of coconut (such as Coco Lopez)
  • 1/2 teaspoon pure vanilla extract
4.5/5 (30 Votes)

By

Fine grained pound cake baked in a loaf pan is slathered in a rich and creamy cream cheese and coconut frosting

  • CAKE:
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 1 1/4 cups sugar
  • 5 large eggs, room temperature
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon coconut flavor, optional
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup heavy cream or whole milk
  • 2/3 cup sweetened flaked coconut
  • FROSTING:
  • 1/2 cup (8 tablespoons) unsalted butter, room temperature
  • 1 cup (8 ounce package) cream cheese, room temperature
  • 2 cups confectioners' sugar
  • 1/4 cup coconut milk powder, optional; for enhanced flavor
  • Pinch salt
  • 1/4 teaspoon coconut flavor, optional; for enhanced flavor
  • 3/4 to 1 cup sweetened flaked coconut
4.4/5 (21 Votes)

By

This Coconut-Almond Cream Cake is most delicious! It's a tall cake so I did level it with a serrated knife after co...

  • 2 cups sweetened flaked coconut
  • 1/2 cup almonds, sliced
  • Parchment paper
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar, firmly packed
  • 5 large eggs
  • 1 cup whipping cream
  • 1/3 cup coconut milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract
  • Coconut-Almond Filling
  • Coconut-Cream Cheese Frosting
  • Garnishes: kumquats, currants, fresh mint sprigs (Optional)
4.4/5 (18 Votes)

By

You'll find nothing but moist and delicious creaminess in this Creamy Coconut Cake recipe

  • 1 package white cake or butter cake
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 (15 ounce) can cream of coconut
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 cups coconut, shredded
  • 1/2 cup toasted coconut
  • 1 (12 ounce) container Cool Whip
4.5/5 (33 Votes)

By

Try this delicious Hawaiian Wedding Cake recipe filled with the aromatic flavors of pineapple, cinnamon, and nutmeg...

  • CAKE:
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 (20-ounce) can crushed pineapple with juice
  • 1 cup walnuts, finely chopped or crushed
  • 3/4 cup flaked coconut
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • WHIPPED CREAM CREAM CHEESE FROSTING:
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 cup white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • toasted shredded coconut, for topping
3.8/5 (272 Votes)

By

This recipe is adapted from King Arthur Flour

  • CAKE:
  • 3 cups King Arthur Flour unbleached cake flour, 12-ounces
  • 2/3 cup coconut milk powder, 2.5-ounces
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons unsalted butter, 5-ounces
  • 1 1/2 cups sugar, 10-ounces
  • 6 large egg whites, about 1 1/4 cups; packaged liquid egg whites work fine, too
  • 1 1/2 cups buttermilk, at room temperature, 12-ounces
  • 1 1/2 teaspoons vanilla extract
  • 4 drops coconut flavoring
  • LEMON CURD, OPTIONAL:
  • 3/4 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 cup unsalted butter, cubed
  • FROSTING:
  • 3/4 cup creme of coconut, not coconut milk
  • 1/2 cup unsalted butter, 1 stick, 4-ounces
  • 5 1/2 cups confectioners’ sugar, divided, 22-ounces
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon almond extract, optional
  • 3 to 4 drops strong coconut flavoring
4.5/5 (46 Votes)

By

Whenever I make ice cream, or custards, I always have leftover egg whites

  • CAKE:
  • 5 large egg whites
  • 1/2 cup whole milk
  • 1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
  • 1 teaspoon pure vanilla
  • 3 cups cake flour*
  • 2 1/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened coconut milk
  • CREAM CHEESE BUTTER CREAM FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 to 3 tablespoons unsweetened coconut milk or regular milk
  • 1 teaspoon coconut flavoring
  • 1 cup unsweetened coconut
  • WHIPPED CREAM CHEESE FILLING:
  • 1 cup cream cheese butter cream frosting (above)
  • 1 cup heavy whipping cream
  • NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
4.4/5 (16 Votes)

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