Coconut Cake Recipes

Double the coconut flavor in your cake by adding coconut milk to the cake batter and coconut extract to the fluffy frosting.

This three-layer coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white.

This elegant three-layer cake has a creamy whipped cream-coconut filling and a rich cream cheese frosting and is sprinkled with toasted coconut and almonds for an impressive presentation.

Southerner Hazel Burwell has been making this stately cake for her family for over 40 years. She brushes the layers with a coconut syrup to keep the cake moist, and adds marshmallows to the frosting to keep it soft.

This moist, two-layer Coconut Layer Cake is worthy of any special occasion. With sweetened flaked coconut in the filling and sprinkled on the top and sides of the cake, it makes a striking presentation.

This classic two-layer coconut cake recipe features a homemade frosting made from  sugar, lemon juice, egg whites, vanilla extract, and shredded coconut.

Impress your guests with this low-fat, three-layer coconut cake that’s topped with a fluffy frosting made with egg whites, sugar and cream of tartar.

Coconut cakes are always showstoppers at family gatherings. Instead of baking a single cake, spoon that delicious batter into lined baking cups and serve cupcakes.

Enhance the flavor of the coconut milk-flavored cake by adding lemon curd, fresh lemon zest, and dried cranberries.

Make your coconut cake extra-special by using shaved fresh coconut instead of packaged coconut and by adding coconut water to the cake batter.

Make a super-easy coconut cake using packaged pound cake, vanilla pudding, whipping cream and flaked coconut.

Coconut cake just got easier. Make a sheet cake instead of a layer cake for a dessert that's as easy as it is delicious. Top with cream cheese icing and a sprinkle of coconut for a cool, delicious dessert.

This is a great make-ahead dessert because you can freeze the rolled cake for up to 2 days before serving it with the compote.

Create a memorable dessert packaged in a pint-size liner. These too-cute-to-eat treats get their vibrant flavor from coconut extract.

The texture and flavor of this coconut cake may remind you of a pound cake. The cake is baked in a springform pan, sprinkled with powdered sugar, and served with ginger ice cream.