Description
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.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 23g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
