Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ sticks (170g) unsalted butter, softened; 2 cups (400g) sugar; 4 large eggs, room temperature; 3 cups (342g) cake flour; 2 teaspoons (8g) baking powder; ½ teaspoon (3g) baking soda; ½ teaspoon (3g) salt; 1 ¼ cups (296g) buttermilk; ¼ cup (54g) vegetable oil; 1 ½ teaspoon (6g) coconut extract; 1 teaspoon (4g) vanilla extract; 4 egg yolks; ½ cup (100g) sugar; ¼ cup (30g) cornstarch; ½ teaspoon (3g) salt; 1 cup (242g) whole milk; 1 cup (232g) coconut milk; 1 cup (85g) sweetened flaked coconut; 1 teaspoon (4g) vanilla extract; ½ teaspoon (2g) coconut extract; 8 oz cream cheese, softened; 1 cup (115g) confectioners sugar; 1 teaspoon (4g) vanilla extract; ½ teaspoon (2g) coconut extract; 1 ½ cups (348g) heavy whipping cream; 14 oz (396g) bag of Sweetened Coconut

Recipe By:

Martha

Posted:

February 18, 2025

Jump to Recipe

A Coconut Cream Cake is one dessert that truly knows how to impress. With its moist layers, rich coconut pastry cream, and fluffy frosting, it’s a slice of heaven that you’ll find hard to resist. Whether you’re celebrating a birthday, hosting a tea party, or just looking for a sweet treat to brighten up your day, this cake is sure to do the trick. Its luscious blend of sweet coconut and creamy goodness offers a taste experience that feels special every time.

Jump to:

It’s one of those recipes that has a special place in the hearts of many, echoing sweet nostalgia while still being entirely relevant today. Whenever I take a bite, I’m reminded of warm family gatherings or sun-kissed days. So, grab your apron and let’s get started on this delicious journey of creating the perfect Coconut Cream Cake!

Why You’ll Love This Coconut Cream Cake

There’s just something magical about a Coconut Cream Cake. First, the flavors! It’s a luscious blend of sweet coconut and creamy goodness that creates a delightful harmony of tastes. That tropical flair combined with the silky texture makes it a dessert to remember. Then, consider its versatility—this cake is perfect for any occasion. Whether it’s a birthday party, a special celebration, or just a ‘me day’ treat, it fits in beautifully. Finally, you can’t overlook the cake’s incredible moisture. Each bite is a heavenly experience that leaves you craving more.

What is a Coconut Cream Cake

So, what exactly is a Coconut Cream Cake? At its core, it’s a layered cake bursting with flavor. You have the moist cake layers, a rich and creamy coconut pastry cream, and a dreamy whipped frosting topping it all off. The combination results in a dessert that not only looks fantastic but also stands out for its unique texture and flavor profile. As you take a bite, the smooth creaminess mixes beautifully with the soft cake, making it a delightful experience for your taste buds.

Ingredients for Coconut Cream Cake

Before we start baking, let’s gather all our ingredients. Here’s what you’ll need:

Cake Layers:
1 ½ sticks (170g) unsalted butter, softened
2 cups (400g) sugar
4 large eggs, room temperature
3 cups (342g) cake flour
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 ¼ cups (296g) buttermilk
¼ cup (54g) vegetable oil
1 ½ teaspoon (6g) coconut extract
1 teaspoon (4g) vanilla extract
Coconut Pastry Cream:
4 egg yolks
½ cup (100g) sugar
¼ cup (30g) cornstarch
½ teaspoon (3g) salt
1 cup (242g) whole milk
1 cup (232g) coconut milk
1 cup (85g) sweetened flaked coconut
1 teaspoon (4g) vanilla extract
½ teaspoon (2g) coconut extract
Whipped Coconut Cream Cheese Frosting:
8 oz cream cheese, softened
1 cup (115g) confectioners sugar
1 teaspoon (4g) vanilla extract
½ teaspoon (2g) coconut extract
1 ½ cups (348g) heavy whipping cream
14 oz (396g) bag of Sweetened Coconut

Baking the Cake Layers

Preheat and Prepare

Let’s kick things off by preheating the oven to 350°F (175°C). While that’s heating up, prepare three 8″x2″ round pans. A little grease and flour go a long way here!

Mix Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, baking soda, and salt for about 30 seconds. This mixture should be nice and fluffy! Set it aside for later.

Combine Wet Ingredients

Now, in another bowl, mix the buttermilk, vegetable oil, vanilla extract, and coconut extract together. This blend truly brings out that coconut flavor!

Cream Butter and Sugar

In a mixing bowl, beat the softened butter until it’s smooth and creamy. Gradually add in sugar, mixing until the mixture becomes light and fluffy. This usually takes about 3-5 minutes of steady beating.

Incorporate Eggs

Next, add the eggs into the butter-sugar mix one at a time, mixing well each time until no yellow streaks remain.

Combine Mixtures

Now, it’s time to bring together all our ingredients! Gradually add the dry mixture and the wet buttermilk mixture, alternating between the two. Start with dry and end with dry. Mix until everything is just combined—be careful not to overdo it!

Bake the Cakes

Once your batter is ready, pour it equally into the prepared pans. Bake them in your preheated oven for about 25-30 minutes, or until a toothpick comes out clean. When done, let them cool in the pans for about 10 minutes before transferring to a cooling rack.

Crafting the Coconut Pastry Cream

Whisk Egg Yolks

While your cake layers are cooling, let’s whip up the coconut pastry cream. Start by whisking the four egg yolks in a medium bowl and then set them aside for now.

Combine Cornstarch and Sugar

In a saucepan, mix together the sugar, cornstarch, and salt. Whisk in both the whole milk and coconut milk until everything is smooth.

Heat and Thicken

Heat this mixture over medium, stirring constantly. Once it begins to simmer, temper the yolks by adding some of the hot mixture to them. Carefully return everything back to the heat, whisking until it thickens up. This usually takes about 3-4 minutes.

Flavor the Cream

Remove the pot from the heat and stir in the vanilla, coconut extract, and sweetened coconut. Transfer the mixture into a bowl, cover it with plastic wrap, and let it cool in the refrigerator until cold.

Making the Whipped Coconut Cream Cheese Frosting

Prepare Tools

Before we make the frosting, chill your mixing bowl and beaters for about 15-30 minutes beforehand. This helps the cream whip up better.

Whip the Cream

Once your tools are chilled, beat the heavy whipping cream until stiff peaks form. Keep the cream chilled during this process for best results.

Mix Cream Cheese Base

In another bowl, beat the softened cream cheese, confectioners sugar, coconut extract, and vanilla until the mixture is smooth and creamy.

Combine the Mixtures

Gently fold the whipped cream into your cream cheese mixture. This will make for a fluffy and delicious frosting! Once combined, refrigerate until you’re ready to assemble the cake.

Assembling the Coconut Cream Cake

Layer the Cake

Let’s get those cake layers in order! Place your first cake layer on a pedestal or cake stand. Spread a generous layer of the coconut pastry cream on top, making sure to leave a little edge for the frosting.

Repeat Layers

Add the second cake layer and repeat the process, spreading more coconut cream. Place the last cake layer on top and fill any gaps with the whipped frosting.

Frost and Decorate

Now, coat the entire outside of the cake with the whipped frosting. For a beautiful touch, sprinkle sweetened coconut around the sides and adorn the top as you desire.

Serving Suggestions

This Coconut Cream Cake is fantastic all by itself, but pairing it with a light fruit salad or even a scoop of vanilla ice cream can elevate the experience! A refreshing beverage like a coconut smoothie or chilled iced tea also makes a great accompaniment.

Tips for Success

To make sure your cake turns out perfect, use room temperature eggs, which help achieve a smoother batter. Also, ensure your heavy cream is adequately chilled to make that frosting truly fluffy.

Variations

Feeling adventurous? Consider adding crushed pineapple for a tropical twist or swapping out the coconut extract for almond extract to create an entirely different flavor experience.

Storage Tips

Storing your cake? Keep it in an airtight container in the fridge, where it will stay fresh for up to 5 days. If you have leftover layers, you can freeze them tightly wrapped in plastic wrap for later enjoyment.

FAQs

How do I prevent the cake from sinking?

Use fresh baking powder and measure your ingredients accurately to ensure a perfect rise.

Can I make this cake in advance?

Definitely! The cake layers can be made a day ahead and stored in the fridge.

What if I can’t find coconut milk?

No worries! You can substitute it with either almond milk or whole milk for a slightly different flavor.

Can this cake be made gluten-free?

Absolutely! Just swap out the cake flour for a gluten-free blend.

How can I enhance the coconut flavor?

For an extra punch, add more flaked coconut into the batter or use coconut flakes between cake layers.

This Coconut Cream Cake is a delightful treat that truly brings together the creamy richness of coconut with the lightness of a well-baked cake. Your taste buds are sure to celebrate every slice, making it the perfect centerpiece for any gathering!

More Easy Desserts Recipes:

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card