This Coconut Cream Cake is a soft, tender layer cake filled and frosted with rich coconut cream frosting. With its delicate crumb, creamy texture, and tropical coconut flavor, it’s a timeless dessert that feels both comforting and elegant, perfect for celebrations or a simple treat at home.
Why You’ll Love This Recipe
This cake delivers a moist and fluffy texture thanks to coconut milk and egg whites. The coconut flavor is present without being overpowering, making it appealing even to those who prefer subtle sweetness. It’s versatile enough for birthdays, weddings, or afternoon tea, and the components can be prepared ahead for easy assembly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake layers
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg whites, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned full-fat coconut milk, well stirred
½ cup whole milk
For the coconut cream filling
1 cup canned full-fat coconut milk
¾ cup heavy cream
½ cup granulated sugar
¼ cup cornstarch
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
For the frosting
1 ½ cups unsalted butter, softened
5 cups powdered sugar
¼ cup canned full-fat coconut milk
1 teaspoon vanilla extract
1 teaspoon coconut extract
¼ teaspoon salt
For decoration
1 ½ cups sweetened shredded coconut
Directions
Preheat the oven to 175°C (350°F). Grease and line three 20 cm (8-inch) round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg whites gradually, mixing well after each addition. Mix in vanilla and coconut extracts.
In a separate bowl, combine coconut milk and whole milk. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with dry ingredients. Mix just until combined.
Divide the batter evenly among prepared pans. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
To make the filling, whisk coconut milk, cream, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla. Fold in shredded coconut. Cover and cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, followed by coconut milk, vanilla, coconut extract, and salt. Beat until smooth and fluffy.
Assemble the cake by placing one layer on a serving plate, spreading a generous amount of coconut cream filling on top. Repeat with the second layer. Place the final layer on top and frost the entire cake. Press shredded coconut gently onto the sides and top for decoration.
Servings and timing
Servings: 12–14 slices
Preparation time: 30 minutes
Baking time: 25 minutes
Cooling and assembly time: 60 minutes
Total time: approximately 1 hour 55 minutes
Variations
For a toasted coconut flavor, lightly toast the shredded coconut before decorating.
Add a thin layer of pineapple curd between cake layers for a tropical twist.
Use cream cheese frosting instead of buttercream for a tangier profile.
Bake the batter in two larger pans for a taller, simpler layer cake.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Allow slices to sit at room temperature for 20 minutes before serving for the best texture. This cake does not require reheating.
FAQs
Can I make this cake in advance?
Yes, the cake layers can be baked one day ahead and wrapped tightly before assembly.
Can I use boxed coconut milk?
Canned full-fat coconut milk is recommended for the best flavor and texture.
Is this cake very sweet?
The sweetness is balanced by the creamy filling and subtle coconut flavor.
Can I freeze this cake?
You can freeze the unfrosted cake layers for up to 2 months.
What if I don’t have coconut extract?
You can omit it, but the coconut flavor will be milder.
Can I make this cake gluten-free?
Yes, substitute with a reliable gluten-free all-purpose flour blend.
Why use egg whites only?
Egg whites keep the cake light and give it a bright, white crumb.
Can I make this as a sheet cake?
Yes, bake in a 23 x 33 cm (9 x 13-inch) pan and adjust baking time to 30–35 minutes.
How do I keep the cake moist?
Do not overbake, and store it properly covered in the refrigerator.
Can I reduce the sugar?
You may slightly reduce the sugar, but it may affect texture and structure.
Conclusion
This Coconut Cream Cake is a beautifully balanced dessert that highlights the gentle sweetness and richness of coconut. With its soft layers, creamy filling, and elegant finish, it’s a recipe you’ll return to again and again for special moments and everyday indulgence.
This Coconut Cream Cake features soft, tender layers filled with rich coconut cream and frosted with coconut buttercream. It’s a moist and fluffy cake with a balanced coconut flavor, perfect for special occasions or everyday indulgence.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg whites, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned full-fat coconut milk, well stirred
½ cup whole milk
1 cup canned full-fat coconut milk (for filling)
¾ cup heavy cream
½ cup granulated sugar (for filling)
¼ cup cornstarch
3 large egg yolks
2 tablespoons unsalted butter (for filling)
1 teaspoon vanilla extract (for filling)
1 cup sweetened shredded coconut (for filling)
1 ½ cups unsalted butter, softened (for frosting)
5 cups powdered sugar
¼ cup canned full-fat coconut milk (for frosting)
1 teaspoon vanilla extract (for frosting)
1 teaspoon coconut extract (for frosting)
¼ teaspoon salt (for frosting)
1 ½ cups sweetened shredded coconut (for decoration)
Instructions
Preheat oven to 175°C (350°F). Grease and line three 20 cm (8-inch) round cake pans.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg whites gradually, mixing well after each addition. Mix in vanilla and coconut extracts.
In a separate bowl, mix coconut milk and whole milk. Add dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with dry ingredients. Mix just until combined.
Divide batter evenly among prepared pans and bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
To make the filling, whisk coconut milk, cream, sugar, cornstarch, and egg yolks in a saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter and vanilla, then fold in shredded coconut. Cover and cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, followed by coconut milk, vanilla, coconut extract, and salt. Beat until smooth and fluffy.
Assemble the cake by placing one layer on a serving plate. Spread a generous amount of coconut cream filling on top. Repeat with the second layer. Place the final layer on top and frost the entire cake.
Gently press shredded coconut onto the sides and top of the cake for decoration.
Notes
Use canned full-fat coconut milk for best flavor and texture.
Cake layers can be made a day ahead and wrapped tightly.
You can toast the coconut before decorating for a deeper flavor.
Store the finished cake covered in the refrigerator for up to 4 days.
Let slices sit at room temperature for 20 minutes before serving for best texture.
