Coconut Cream Cake
A rich, moist, and fluffy coconut-flavored cake layered with coconut cream and topped with sweet coconut flakes, perfect for tropical dessert lovers.
- Author: sarra
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp coconut extract (for whipped cream)
- 1/2 cup toasted coconut flakes (for topping)
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk to the batter, beginning and ending with the dry ingredients. Stir in sour cream and shredded coconut.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
- Place one cake layer on a serving plate, spread a layer of whipped cream over it. Top with the second cake layer and frost the top and sides with remaining whipped cream.
- Sprinkle toasted coconut flakes on top and sides of the cake. Chill until ready to serve.
Notes
- For extra coconut flavor, brush cake layers with coconut milk before frosting.
- Use canned coconut milk for richer taste, not the carton variety.
- Cake can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: coconut cream cake, tropical dessert, coconut cake recipe, whipped cream cake