Description
This creamy coconut cake features tender layers filled with a rich coconut cream and frosted with a smooth coconut frosting. It’s a moist, flavorful dessert that’s perfect for special occasions or coconut lovers.
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup canned coconut milk, well stirred
- 1 cup sweetened shredded coconut
- For the Creamy Coconut Filling:
- 1 cup coconut milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon coconut extract
- For the Coconut Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon coconut extract
- 1–2 tablespoons coconut milk, as needed
- Garnish: Sweetened shredded coconut, toasted or untoasted
Instructions
- Prepare the Cake Layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and coconut milk to the butter mixture, mixing until just combined. Fold in shredded coconut.
- Divide batter between prepared pans. Bake 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
- Make the Coconut Cream Filling: In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and egg yolks. Cook over medium heat, whisking until thickened.
- Remove from heat. Stir in butter and coconut extract. Let cool completely. Chill if needed for easier assembly.
- Make the Coconut Frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually and beat until fluffy. Mix in coconut extract and enough coconut milk for a spreadable consistency.
- Assemble the Cake: Place one cake layer on a serving plate. Spread coconut cream filling on top. Add second cake layer. Frost top and sides with coconut frosting. Garnish with shredded coconut.
Notes
- Brush cake layers with warm coconut milk for extra moisture.
- Use toasted coconut for more flavor and texture.
- Add a thin layer of pineapple jam for a tropical variation.
- Filling and layers can be made a day in advance.
- Let slices sit at room temperature before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 115mg
