Coconut Cream Cake

Short Description

Coconut Cream Cake is a rich, moist dessert layered with luscious coconut flavor in every bite. Soft vanilla cake layers are infused with coconut milk and topped with a light, creamy frosting, then finished with a generous layer of shredded coconut. This cake delivers an indulgent taste of the tropics and is perfect for holidays, birthdays, or any occasion worth celebrating.

Why You’ll Love This Recipe

• Moist and tender – Thanks to coconut milk and cream, every layer stays soft and flavorful.

• Decadent coconut flavor – From the cake to the frosting to the topping, coconut takes center stage.

• Elegant presentation – With its snowy white exterior, this cake looks as beautiful as it tastes.

• Versatile – Serve as a layered cake or a sheet cake; both styles work beautifully.

• Great for make-ahead – The flavors deepen over time, making it even better the next day.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Coconut extract (optional but recommended)

• Full-fat coconut milk

• Sweetened shredded coconut

• Heavy cream or cream cheese (for frosting)

• Powdered sugar (for frosting)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.

5. Alternately add the flour mixture and coconut milk to the wet ingredients, beginning and ending with flour. Mix until just combined.

6. Fold in shredded coconut.

7. Pour the batter evenly into prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow the cake to cool completely.

9. Prepare the frosting by whipping heavy cream and powdered sugar, or make a cream cheese-based frosting if preferred.

10. Frost the cake and cover with additional shredded coconut. Chill before serving.

Servings and Timing

• Servings: 12–14 slices

• Prep Time: 20 minutes

• Cook Time: 30–35 minutes

• Cooling and Decorating Time: 1 hour

• Total Time: Approximately 1 hour 45 minutes

Variations

• Poke Cake Style: After baking, poke holes in the cake and pour a mixture of sweetened condensed milk and cream of coconut over it for extra moisture.

• Toasted Coconut Topping: Toast the shredded coconut for a deeper flavor and golden-brown color.

• Layered Version: Add a coconut custard or curd between layers for added richness.

• Tropical Twist: Mix in crushed pineapple or chopped mango for a fruity variation.

• Mini Cakes or Cupcakes: Use the batter to make individual portions.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze unfrosted cake layers for up to 2 months. Thaw in the refrigerator before frosting.

• Reheating: Not typically reheated, but let it come to room temperature before serving for best flavor and texture.

FAQs

What type of coconut milk should I use?

Use full-fat canned coconut milk for the best flavor and moisture. Shake the can well before opening.

Can I use coconut cream instead of coconut milk?

Yes, coconut cream will create an even richer cake, though you may need to slightly reduce other fats.

How do I prevent the cake from being too dense?

Avoid overmixing the batter, and ensure all ingredients are at room temperature before combining.

Can I make this cake ahead of time?

Yes, the cake can be made a day in advance. It often tastes better the next day after the flavors meld.

Is this cake suitable for freezing?

Yes. Freeze the unfrosted cake layers, tightly wrapped, for up to 2 months.

Can I use sweetened shredded coconut in the batter?

Yes, sweetened shredded coconut works well and adds texture and sweetness to the cake.

What frosting works best for this cake?

A whipped cream frosting or cream cheese frosting both pair beautifully with the coconut flavor.

Can I make this cake dairy-free?

Yes. Substitute the butter with dairy-free margarine and use coconut cream or a plant-based milk alternative.

How do I toast coconut for topping?

Spread shredded coconut on a baking sheet and toast at 325°F (165°C) for 5–8 minutes, stirring frequently.

Will this cake hold up in warm weather?

If frosted with whipped cream, keep it chilled until ready to serve. A buttercream or cream cheese frosting holds better at room temperature.

Conclusion

Coconut Cream Cake is a timeless dessert that brings comfort and elegance in every bite. Its soft, moist crumb infused with coconut milk, paired with a creamy frosting and snowy coconut topping, makes it a standout choice for both everyday indulgence and special celebrations. Whether served chilled on a summer day or as part of a holiday spread, this cake is sure to please.