Coconut Cream Cake

Name: Coconut Cream Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Tropical
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 2 teaspoons coconut extract; 1 teaspoon vanilla extract; ½ cup cream of coconut; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup unsweetened coconut milk (lite or regular); 1 cup sweetened shredded coconut; 1 cup salted butter, softened; 8 ounces cream cheese, softened; 1 teaspoon vanilla extract; 5 cups powdered sugar; 2 tablespoons heavy cream (optional); 2 cups sweetened shredded coconut

Recipe By:

Rachael

Posted:

February 28, 2025

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Coconut Cream Cake is one of those desserts that feels like a warm hug in every bite. Imagine soft layers of cake infused with coconut, enveloped in a decadent creamy frosting that makes your taste buds dance. Whether it’s a special family gathering, a casual brunch, or just a sweet treat on a Tuesday afternoon, this cake is sure to impress. Plus, the process of making it is as delightful as eating it. From creaming the butter and sugar to watching the layers come together, each step is filled with joy. So grab your apron, and let’s dive into the sweet world of Coconut Cream Cake!

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What is Coconut Cream Cake

Coconut Cream Cake is a luscious dessert celebrated for its rich coconut flavor and tender, moist crumb. This cake typically features layers of soft, coconut-infused sponge cake, generously frosted with a creamy coconut frosting. Perfect for special occasions or a sweet treat, Coconut Cream Cake is a go-to for coconut enthusiasts.

Why You’ll Love This Coconut Cream Cake

This Coconut Cream Cake is an irresistible delight that embodies the essence of tropical flavors. With its fluffy texture and delectable coconut flavor, every slice transports you to a sunny paradise. The frosting brings an added creaminess that perfectly balances the cake. Ideal for gatherings or a personal treat, you’ll find it hard to resist a second piece!

Ingredients

For the Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
2 teaspoons coconut extract
1 teaspoon vanilla extract
½ cup cream of coconut
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup unsweetened coconut milk (lite or regular)
1 cup sweetened shredded coconut
For the Frosting:
1 cup salted butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
5 cups powdered sugar
2 tablespoons heavy cream (optional)
2 cups sweetened shredded coconut

Cake Instructions

Preheat and Prepare Pans

First things first, preheat your oven to 350°F. While the oven warms up, spray three 8” round cake pans with non-stick baking spray. Line the bottoms with parchment paper, so your cakes release easily.

Cream Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This step adds air into the batter, making your cake beautifully soft.

Add Eggs and Extracts

Next, add one egg at a time, beating well after each addition. Then, mix in the vanilla extract, coconut extract, and cream of coconut until everything is well combined. Your batter should start to smell amazing at this point!

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed throughout the flour.

Alternate Dry and Wet Ingredients

Now, it’s time to combine everything! Alternate adding the coconut milk and the flour mixture to the wet ingredients. Mix just enough to combine everything smoothly—don’t overdo it, or your cake might become tough.

Fold in Coconut

Here comes the fun part! Fold in 1 cup of sweetened shredded coconut into the batter for that perfect texture and flavor burst. This gives your Coconut Cream Cake an extra tropical twist!

Bake the Cake

Divide the batter evenly between the three prepared cake pans. Bake for about 20 minutes or until a toothpick inserted into the center comes out with just a few crumbs. Your kitchen is going to smell wonderful!

Cool the Cakes

Once baked, let the cakes cool on a rack for 10-15 minutes. After that, carefully turn them out of the pans and let them cool completely. This is crucial for easy frosting later.

Frosting Instructions

Cream Butter and Cream Cheese

In a clean mixing bowl, cream together the softened salted butter and softened cream cheese until the mixture is smooth and fluffy. A good frosting starts with a creamy base!

Incorporate Powdered Sugar

Gradually add the powdered sugar, one cup at a time. Mix until it’s fully incorporated before adding more. You want a fluffy frosting that isn’t too sweet but balances perfectly with the cake.

Add Vanilla and Heavy Cream

Next, mix in the vanilla extract and heavy cream, one tablespoon at a time. This will make your frosting nice and spreadable, yielding that perfect texture.

Assemble the Cake

Spread about ½ cup of frosting on top of each cooled cake layer before stacking them. Don’t be shy! Cover the top and sides with the remaining frosting for a beautiful finish.

Add Final Touches

For that final touch, sprinkle the top of the cake with additional sweetened shredded coconut. Lightly pat handfuls of coconut onto the sides to cover the cake completely. It adds a lovely look!

Serving Suggestions

Serving slices of Coconut Cream Cake is where the fun begins! A dollop of whipped cream or a scoop of vanilla ice cream makes it even more indulgent. Pair it with a cup of hot coffee or iced tea for a delightful balance to the sweetness.

Tips for Success

Ensure all ingredients are at room temperature for a smoother batter.
Measure flour correctly—spoon it into the measuring cup and level it off to avoid a dense cake.
Allow the cakes to cool completely before frosting to prevent melting.

Variations

Chocolate Coconut Cake: For a twist, add cocoa powder to the batter for a chocolatey version.
Rum Coconut Cake: Incorporate a splash of rum in the batter for a delightful flavor.
Layered Coconut Cake: Create a multi-layered cake by using more than three layers for a stunning presentation.

Storage Tips

Keep leftover Coconut Cream Cake in an airtight container in the refrigerator for up to 5 days. For extended storage, wrap individual slices in plastic wrap and freeze them for up to 2 months.

Pairing Ideas

You can pair this Coconut Cream Cake with tropical fruits like pineapple or mango. Enjoy it alongside coconut-flavored beverages for an exciting dessert experience.

FAQs

1. Can I make Coconut Cream Cake in advance?
Absolutely! You can bake the cake a day ahead and store it in an airtight container. Just add the frosting when you’re ready to serve.

2. Can I use coconut milk from a can instead of cream of coconut?
Yes, but keep in mind that the cake may be less rich and sweet without cream of coconut.

3. How can I make the frosting thicker?
If your frosting is too thin, simply add more powdered sugar gradually until you reach the desired thickness.

4. Is there a gluten-free option for this recipe?
Definitely! Substitute all-purpose flour with a gluten-free flour blend, but watch your baking times; they might vary.

5. Can I add fruit to the cake?
Adding chopped fruits like pineapple enhances the flavor wonderfully. Just adjust the wet ingredients accordingly.

Coconut Cream Cake is not just a dessert; it’s a celebration of flavor and tradition that brings joy to any occasion. With its fluffy layers and rich coconut cream frosting, it stands out as a crowd-pleaser. Whether you’re a seasoned baker or a home cooking enthusiast, this recipe promises to deliver delicious results that everyone will love. Enjoy making this delightful cake and share the sweetness with family and friends!

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