Coconut Cupcakes with Toasted Coconut Frosting

coconut-cupcakes-38-600

For a long time, I was totally ambivalent about coconut. I could take or leave it. Most times, I left it in favor of things like chocolate and cheesecake. Over the last few years, however, I’ve begun to really appreciate the flavor of coconut.

The transformation started with coconut cream pie a couple of years ago, then picked up some steam with the coconut cake that I made last year, and I became a full-fledged coconut worshipper when I made the toasted coconut dark chocolate chunk ice cream last summer. While I’m a total chocolate devotee, I would have eaten that ice cream even if it didn’t have chocolate, which is a serious statement coming from this girl.

Coconut Cupcakes with Toasted Coconut Frosting | browneyedbaker.com #recipe #Easter #cupcakes

I tend to crave coconut-flavored dishes once the weather starts to warm up, which means I’m always itching to make something coconut-related once Easter rolls around. Since I already had a coconut cake under my belt, I wanted to experiment with coconut cupcakes.

These cupcakes are a coconut lover’s dream. There are layers upon layers of coconut flavor built on top of one another. The cupcakes themselves have both ground sweetened coconut and coconut milk in them, and they would be actually be perfect as-is with a dollop of whipped cream on top. However, my frosting-loving self can’t just stop at cupcakes, so frosting it was! I whipped up my favorite vanilla frosting and added some coconut extract; it’s a perfectly light and clean-tasting frosting. Not too heavy and definitely not too sugary.

Coconut Cupcakes with Toasted Coconut Frosting | browneyedbaker.com #recipe #Easter #cupcakes

Since we’re closing in on Easter, I decided to do a festive little decoration with toasted coconut to look like nests and topped the cupcakes with Whoppers Robin Eggs. If you’re not making these for a holiday, you could simply do the toasted coconut, or big flakes of unsweetened coconut to garnish.

Coconut Cupcakes with Toasted Coconut Frosting | browneyedbaker.com #recipe #Easter #cupcakes

I urge you to make these for Easter or simply the next time you need an easy, pretty dessert.

If you’re even the smallest fan of coconut, you will absolutely love these cupcakes.

Coconut Cupcakes with Toasted Coconut Frosting | browneyedbaker.com #recipe #Easter #cupcakes

One year ago: Rhubarb-Ginger Crumble
Two years ago: General Tso’s Chicken and DIY Instant Vanilla Pudding Mix
Three years ago: Best Ever Potato Salad

Coconut Cupcakes with Toasted Coconut Frosting

Yield: 12 cupcakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour 10 minutes

Light and fluffy coconut cupcakes with a coconut buttercream frosting, covered in toasted coconut.

Ingredients:

For the Cupcakes:
1 cup all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup sweetened shredded coconut
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 egg, at room temperature
1 egg white, at room temperature
1 teaspoon vanilla extract
½ cup unsweetened coconut milk (well-stirred)

For the Frosting:
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract

To Garnish:
1 cup toasted coconut
Whoppers Robin's Eggs malted milk balls (optional)

Directions:

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

2. In a medium bowl, whisk together the flour, baking powder and salt. Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.

3. With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.

4. Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

5. Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

6. Garnish the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin's Eggs malted milk balls. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

(Recipe adapted from Martha Stewart's Cupcakes)

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104 Responses to “Coconut Cupcakes with Toasted Coconut Frosting”

  1. amanda @ fake ginger on April 16, 2014 at 12:23 am

    Ahhh, these are so cute! I’ve made the cupcakes so I can attest that they are super yummy.

    Reply

  2. Hari Chandana on April 16, 2014 at 12:51 am

    these look super pretty and tempting.. lovely!!

    Reply

  3. Laura (Tutti Dolci) on April 16, 2014 at 1:15 am

    I’m a coconut lover and these cupcakes are gorgeous!

    Reply

  4. Ami@naivecookcooks on April 16, 2014 at 1:29 am

    Wow, gorgeous looking cupcakes!

    Reply

  5. Averie @ Averie Cooks on April 16, 2014 at 2:19 am

    I love the looks of these! The first 2 images are some of my all time favorites of yours! Pinned

    Reply

  6. Safa on April 16, 2014 at 2:34 am

    Wow! These cupcakes look absolutely fabulous. I live in the land of coconuts (Kerala, India) but I’ve not been able to find coconut extract anywhere, may just need to skip that when I try to make these.

    Reply

  7. Jamie@Milk 'n' Cookies on April 16, 2014 at 6:49 am

    I was ambivalent about coconut for a long time, too. I think I had a problem with the chewy texture. But now I can’t get enough! Your cupcakes look absolutely gorgeous and I love all the ways you incorporated coconut flavor. Perfect for Easter!

    Reply

  8. Chris on April 16, 2014 at 6:57 am

    The only thing i can say about this great recipe as a coconut lover and as Homer Simpson would say is mmmmm coconut

    Reply

  9. Wendy on April 16, 2014 at 7:05 am

    Beautiful!

    Reply

  10. Laura Dembowski on April 16, 2014 at 8:44 am

    I used to hate coconut as a kid but now I can’t get enough of it. Go figure! I love coconut cake and am sure I’d love these cupcakes. So pretty and springy!

    Reply

  11. Erin @ The Spiffy Cookie on April 16, 2014 at 8:52 am

    About 5 years ago I probably would’ve skipper right over these, but I have since learned to love coconut and especially coconut cake! CUte topping for spring too.

    Reply

  12. Zainab @ Blahnik Baker on April 16, 2014 at 9:39 am

    I think growing up in the tropics made it impossible not to love coconut. Now I have an unhealthy love relationship with it! I need these cupcakes in my life. Seriously!!

    Reply

  13. bridget {bake at 350} on April 16, 2014 at 10:09 am

    These look just beautiful!!!

    Reply

  14. Lisa @ Simple Pairings on April 16, 2014 at 12:03 pm

    So cute! I love the toasted coconut top. Toasting the coconut really adds such a nice touch.

    Reply

  15. Caroline {TheBarbeeHousewife} on April 16, 2014 at 12:08 pm

    I love coconut cake, I can just imagine how wonderful coconut cupcakes are. Thanks for sharing!

    Reply

  16. Lexi @ Lexi's Clean Kitchen on April 16, 2014 at 12:32 pm

    These are adorable!

    Reply

  17. Kelly on April 16, 2014 at 12:35 pm

    Yum!! Coconut has been become one my favorite additions to baked treats! These look delicious and so festive for Easter!

    Reply

  18. Tina V. on April 16, 2014 at 1:04 pm

    Just what I need for the family this weekend!

    Reply

  19. My Linh on April 16, 2014 at 1:34 pm

    What a coincidence! I’m sharing a coconut cupcakes recipe today too. This looks so much better (and cuter) though! Perfect for easter, but it might be too cute to eat… ^^;

    Reply

  20. Phi @ The Sweetphi Blog on April 16, 2014 at 2:31 pm

    These look SO perfect for Easter!! And they sound delicious, can’t wait to try them!

    Reply

  21. moonlake on April 16, 2014 at 3:22 pm

    These look great. I love anything coconut and so does my family.

    Reply

  22. Angelyn @ Everyday Desserts on April 16, 2014 at 4:21 pm

    Yum, these look fantastic!!!

    Reply

  23. marcie on April 16, 2014 at 4:49 pm

    I’m a devout coconut lover, so these look so delicious! Toasted coconut is such a crunchy, delicious way to garnish these cupcakes, and they’re so festive for Easter.

    Reply

  24. Ream on April 16, 2014 at 6:07 pm

    The cupcakes look lovely!

    Reply

  25. Sam on April 16, 2014 at 6:35 pm

    major coconut fan and made these last night and they went down a hit.
    thanks for the amazing recipe 🙂

    Reply

  26. Lily (A Rhubarb Rhapsody) on April 16, 2014 at 7:55 pm

    Those are way too adorable! Easter recipes are always the cutest. I think I’ll have to gather up the ingredients and make these for my husband’s work. 🙂

    Reply

  27. Emily @ Life on Food on April 16, 2014 at 9:08 pm

    I have been a coconut lover for a long time. These cupcakes are too cute for Easter. Cute and delicious looking!!

    Reply

  28. Alley @ Alley's Recipe Book on April 16, 2014 at 9:14 pm

    Eh, I don’t like shredded coconut (I think its a texture thing). I just made a version of this over the weekend with grated chocolate. Great substitute, yum!

    Reply

  29. Lindsey @ American Heritage Cooking on April 16, 2014 at 9:39 pm

    These look perfectly dressed up for Easter and I always start to think about coconut when Spring rolls around and not a moment before! 😉

    These cupcake sound divine! And they are so cute to boot!

    Reply

  30. Tammie on April 17, 2014 at 11:12 am

    I tried these cupcakes and they are delicious! I changed the frosting to a coconut cream cheese and they turned out great. Thanks for sharing!

    Reply

  31. dina on April 17, 2014 at 8:42 pm

    these look so great for easter!

    Reply

  32. Rhea- Hot Dog Food BLog on April 17, 2014 at 11:03 pm

    I am a coconut fiend! I love it in everything, cookies, smoothies, bread, chicken, salad, everything. Loving this post and looking forward to making these!

    http://hotdogfoodblog.blogspot.com/

    Reply

  33. Michelle on April 18, 2014 at 2:05 pm

    looking forward to making these, but am wondering if the coconut milk called for is the kind in the can or the cartons in the dairy section?

    Reply

    • Michelle on April 19th, 2014 at 9:01 pm

      Hi Michelle, I bought it in a can, in the Hispanic section.

      Reply

      • Michelle on April 21st, 2014 at 10:27 am

        thanks much! I had some of the coconut milk left over, so I put a little of it in with the frosting. I also added lemon curd to the cupcake before frosting and the lemon and coconut was a nice combo.

        Reply

  34. Jenny on April 18, 2014 at 5:39 pm

    Just getting ready to make these for Easter. Your directions say to whisk the flour, baking powder and salt, however, I don’t see salt listed in the ingredients. Could you please tell me how much? Thanks!!

    Reply

    • Michelle on April 19th, 2014 at 9:02 pm

      Hi Jenny, It’s up there in the ingredient list. You need ¼ teaspoon.

      Reply

      • Jenny on April 19th, 2014 at 10:26 pm

        Thanks for adding it in. I used the recipe that was emailed to me on 4/16 and it wasn’t included on that version. Made they today and they turned out great!

        Reply

  35. Jenny on April 20, 2014 at 9:37 am

    Awesome recipe. And so pretty! I made 2 batches!

    Reply

  36. Celebrations Kart on April 21, 2014 at 12:24 pm

    Thanks for sharing great recipe 🙂

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    Reply

  37. Send cakes to hyderabad on April 21, 2014 at 12:29 pm

    great recipe 😉

    Reply

  38. Ariane on April 21, 2014 at 2:04 pm

    MMMMMmmm!!!! So delicious! A success in my family! Thanks for this recipe!

    Reply

  39. Laura on April 26, 2014 at 11:05 am

    I made these for Easter and they were so so good! They were also very easy to make and decorate and of course so adorable. I just barely mixed all the ingredients together and baked til the tops were JUST set, and the cupcakes came out very light and fluffy. However I got the most comments on the frosting and how light and fluffy that was too! All the whipping really paid off and made a difference in the texture. I ended up popping a finished one (w/o the candy) in the microwave for some unknown reason to try it slightly warm and it was INCREDIBLE when warm. Like I almost cried incredible. Such a good recipe and decorating idea, thanks!

    Reply

  40. Jana on May 13, 2014 at 10:45 pm

    I made these after my friend made them and said they were THE BEST CUPCAKES she has ever had, and I too fell in love. The frosting is out of this world light and fluffy and whippy. The cake is dense and moist and delicious. I am wondering if this recipe is ok to double, as one dozen just isn’t enough?
    Thanks for yet another fantastic recipe!

    Reply

    • Michelle on May 14th, 2014 at 11:55 am

      Hi Jana, I have not doubled this particular recipe, but I think it should be fine.

      Reply

      • Jana on June 11th, 2014 at 2:33 pm

        It worked! I doubled the recipe and it turned out perfect. It made 24 regular size cupcakes and 24 mini cupcakes. 🙂

        Reply

  41. Raneisha on June 2, 2014 at 11:32 am

    After you add the flour in three batches, you then add the milk in two batches right??

    Reply

    • Michelle on June 3rd, 2014 at 2:18 pm

      Hi Raneisha, No, you add them in alternating fashion, i.e. Add ⅓ of flour, add ½ of milk, add ⅓ of flour, add remaining ½ of milk, then remaining ⅓ of flour.

      Reply

      • Raneisha on June 3rd, 2014 at 5:28 pm

        so the recipe calls for 1 cup coconut milk.

        Reply

  42. Jamie on June 2, 2014 at 11:34 am

    Can i use a hand mixer to make the frosting?

    Reply

    • Michelle on June 3rd, 2014 at 2:18 pm

      Hi Jamie, Yes, I think that would work just fine.

      Reply

  43. Dia on June 3, 2014 at 8:43 pm

    Can i use margarine instead of butter ?

    Reply

    • Michelle on June 3rd, 2014 at 9:05 pm

      Hi Dia, I would not recommend that.

      Reply

  44. nosh on June 7, 2014 at 9:12 am

    Can sweetened be substituted with unsweetened coconut??

    Reply

    • Michelle on June 10th, 2014 at 9:41 am

      I think you could do that without an issue, yes.

      Reply

  45. Christina on June 12, 2014 at 10:43 am

    I love this cake! I keep making it and getting lots of compliments ( I top it with a whitechocolate buttercream and toasted coconut and almonds) This is a nice moist cake. Thank you!

    Reply

  46. Shannice on August 13, 2014 at 5:55 am

    Hi Michelle, when u pulse the coconut flakes to add to the flour, after the cupcakes bake will u still be able to taste the crunchiness of the coconut flakes?

    Reply

    • Michelle on August 15th, 2014 at 8:22 am

      Hi Shannice, No, the purpose of pulsing it into the flour is so that the cupcakes have a consistent texture, while maintaining a coconut flavor. That is why the extra toasted coconut is added to the top of the cupcakes.

      Reply

  47. Emma on August 15, 2014 at 8:54 pm

    hello michelle, planning on making these this weekend for the family and my family and i are huge coconut lovers but not so much big on frosting. is the cupcake it self (without frosting) have a strong coconut flavor?

    Reply

    • Michelle on August 17th, 2014 at 12:23 pm

      Hi Emma, I wouldn’t classify the cupcake flavor as strong. It definitely tastes like coconut but not as much so as the frosting. You could always use less frosting per cupcake.

      Reply

  48. mik on September 9, 2014 at 9:16 am

    why vanilla extract and not coconut extract in the batter?

    Reply

    • Michelle on September 9th, 2014 at 6:32 pm

      Because they are already tremendously infused with pure coconut flavor through the coconut milk and actual shredded coconut.

      Reply

  49. sabina on September 16, 2014 at 6:59 am

    is there any substitute for coconut milk ?

    Reply

    • Michelle on September 16th, 2014 at 11:42 am

      Hi Sabina, Not for this recipe, since that is what contributes to the coconut flavor in the cupcakes.

      Reply

      • sabina on September 17th, 2014 at 7:25 am

        i have coconut milk powder, please tell me how to use it in this recipe.

        Reply

        • Michelle on September 17th, 2014 at 9:27 am

          Hi Sabina, I have never used coconut powder, so unfortunately I can’t give any recommendations without knowing how it might affect the taste or texture of the cupcakes.

          Reply

  50. Heather+@+My+Overflowing+Cup on October 4, 2014 at 8:53 pm

    I am a coconut lover and these are my dream. I’m headed to the kitchen to make them a reality. Thanks so much for the recipe!

    Reply

  51. Dainty246 on November 4, 2014 at 7:41 pm

    Thank you! Absolutely lovely. A definite keeper!

    Reply

  52. Alice on November 8, 2014 at 9:13 am

    Hi!can i u used dessicated coconut for this recipe.

    Reply

    • Michelle on November 10th, 2014 at 8:09 pm

      Hi Alice, Yes, I think that would work just fine.

      Reply

  53. sina on March 20, 2015 at 1:14 am

    Hi there – the egg quantity isnt listed. I am baking atm and would really love to try these out

    Reply

    • Michelle on March 20th, 2015 at 5:01 pm

      Hi Sina, It is listed… 1 egg and 1 egg white… under the ingredients.

      Reply

  54. Ashley on April 2, 2015 at 8:16 pm

    Yummy sounding recipe, thank you. These look perfect for my upcoming Easter dessert! One quick question: the shredded coconut for the cake is listed specifically as “sweetened;” however, the toasted coconut for the garnish is not specified as sweetened or unsweetened. What did you use/what do you prefer? Wasn’t sure if sweetened coconut on top of the coconut frosting would be TOO sweet… or just even more amazing! 🙂 Thanks!

    Reply

    • Michelle on April 4th, 2015 at 11:00 am

      Hi Ashley, I really don’t think it matters, but I used sweetened on top. Enjoy!

      Reply

  55. DanielleB on April 3, 2015 at 7:21 pm

    Amazing! The cake was really moist, and the frosting was incredibly creamy and delicious. I topped them with Cadbury Mini Eggs. Everyone loved them. Thanks for a great recipe!

    Reply

  56. Jen on April 3, 2015 at 7:23 pm

    I only have sweetened coconut milk on hand. Do you have any suggestions on the amount of sugar to use in the batter since I’ll be cutting back on the sugar bc of the sweetened coconut milk.

    Reply

    • Michelle on April 4th, 2015 at 11:01 am

      Hi Jen, I really don’t know, as there’s no way to tell how much sugar is in the coconut milk. Keep in mind, as well, that removing sugar from the batter could impact the final texture.

      Reply

  57. Jaye on April 9, 2015 at 9:30 pm

    Thank you for the recipe! I tried it and absolutely love the finished product. Cupcakes are very light and moist. I would recommend doubling the recipe if more than a dozen is needed. The recipe makes just shy of a dozen both times I’ve made it, (11 cupcakes). I would definitely bake them again! 🙂

    Reply

  58. Daniela on April 16, 2015 at 8:46 am

    Thanks so much for sharing this delightful recipe! I’m hoping to make these this weekend, and wanted your opinion on whether I could substitute coconut oil for butter? I wasn’t sure if that would affect the consistency or flavor greatly. I will also be omitting the coconut extract in the frosting since I don’t have any on hand. Thoughts?

    Reply

    • Michelle on April 16th, 2015 at 9:31 am

      Hi Daniela, I have not substituted coconut oil for the butter so I can’t guarantee how they would turn out. If you try it, let me know!

      Reply

      • Daniela on April 16th, 2015 at 11:13 am

        Hi Michelle, Thanks for your speedy reply! I’ll give it a go and report back 🙂

        Reply

  59. Anne on April 19, 2015 at 1:19 am

    I love this recipe and so does my friends who likes coconut.

    One of my friends doesn’t take coconut so can I replace the coconut milk with milk and do not add the shredded coconut too?

    Reply

    • Michelle on April 21st, 2015 at 12:41 pm

      Hi Anne, You could certainly try! I haven’t done it so I don’t know how it will turn out; let me know!

      Reply

  60. Renee on April 20, 2015 at 12:27 am

    Hi, have made these cupcakes several times now as they are so YUMMY! I am now making it as a double layer cake and was thinking of adding a layer of raspberry jam and fresh cream in the middle… has anyone tried this, do you think it will work?

    Reply

    • Michelle on April 21st, 2015 at 12:42 pm

      Hi Renee, That sounds delicious! Let me know how it turns out!

      Reply

      • Renee on April 21st, 2015 at 5:34 pm

        Hi Michelle,
        It was delicious! I made it the afternoon before. I did 4 batches (split into to 9″ pans) so it turned out to be a very tall cake (looked great). Between the layers I did a light spread of raspberry jam and a thick layer of whipped cream (with a dash of vanilla extract and sugar). As I did it the night before it stayed in the fridge over night. I took it out 2 hours before eating and it was like a mud cake texture. Absolutely divine!!!! Thanks for such a delicious recipe!!

        Reply

  61. Daemyn on April 23, 2015 at 7:04 pm

    Regular size or mini?

    Reply

  62. Rajula on June 10, 2015 at 1:56 am

    Can I use this recipe to make an 8 inch cake..This recipe sounds too interesting

    Reply

    • Michelle on June 16th, 2015 at 2:20 pm

      Hi Rajula, This recipe would make a single 8-inch layer. If you’d like two layers for a traditional layer cake, you’ll need to double the recipe. I’ve never adapted the recipe for a cake, so let me know how it turns out!

      Reply

  63. sheryl on June 17, 2015 at 1:37 pm

    I made these cupcakes for my family this weekend and they were a hit! So delicious, moist and perfect amount of coconut flavor in the cake and frosting. I just have one question – I live in Lake Tahoe at 6200 feet elevation, so do you have a high altitude recipe? Although the flavor and texture was spectacular, my cupcakes did not rise in the middle and left a little hole that I had to fill in with frosting. Please let me know… would love to make these for my coconut loving boyfriend’s birthday next week!

    Reply

  64. Julieann on September 26, 2015 at 10:42 pm

    These cupcakes were an absolute hit! My aunt told me they were a definite remake (she’s very hard to please) and my boyfriends mom who NEVER goes for seconds had TWO!! Not too sweet, not too coconut-ty. a genuinely delicious cupcake I am so proud to give to everyone! Thank you for this great recipe 🙂

    Reply

  65. Danielle on November 25, 2015 at 7:24 pm

    I LOVE these cupcakes and every time I make them they get rave reviews from family. Question though – I’m going to make them to take up to girls weekend away, and wondering if made a day in advance are they better to sit in a container at room temperature frosted, or bring unfrosted and frost them before eating?

    Reply

    • Michelle on November 25th, 2015 at 10:07 pm

      Hi Danielle, They’re one of my favorites, I’m glad you love them! You can frost them and store in a container at room temperature a day in advance.

      Reply

  66. Dissapointed on March 5, 2016 at 10:51 pm

    The wet icing mixture tasted great, with a perfect balance. However when it was cooked it became bitter…

    It could have been due to the canned coconut milk, what ever it was it was not impressive.

    Reply

    • Michelle on March 8th, 2016 at 8:46 pm

      The icing should not be cooked… it just gets mixed and frosted on top of the cupcakes.

      Reply

  67. Laura on March 23, 2016 at 8:44 am

    Cannot wait to try these for Easter! Thank you for sharing. Do you use coconut milk from a can or refrigerator section? Thanks again- love your recipes:)

    Reply

    • Michelle on March 25th, 2016 at 8:38 pm

      Hi Laura, I always use the canned coconut milk. Hope that helps!

      Reply

  68. Ricky on March 23, 2016 at 9:49 am

    I wanted to make these for Easter, they look so good! The problem is some guests aren’t that crazy about coconut so I was going to do a vanilla cupcake instead of the coconut cupcake but still do the coconut frosting and garnish. Should I use your classic yellow cupcake recipe or the vanilla cupcake?

    Reply

  69. Tonya Romanik on April 2, 2016 at 8:30 am

    I love these cupcakes but is it possible to make a three layer cake with these recipe?

    Reply

    • Michelle on April 11th, 2016 at 9:13 pm

      Hi Tonya, You would need to triple the recipe for a three layer cake.

      Reply

  70. nancy ellis on April 17, 2016 at 11:45 am

    Wow! I love this recipe so much i used it for my wedding cake! 140 guests were absolutely in heaven and thought this cake was moist, had amazing texture and such great coconutty flavor! We used all organic ingredients and eggs from our own chickens. I made the frosting with half butter and half cream cheese. My sister made a gorgeous 3 layer wedding cake and over 100 cupcakes! Thank you for this forever outstanding best coconut cake recipe ever!

    (i tried to post a beautiful photo, but didnt work?)

    Reply

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