Coconut Cream Cake Recipe
The Coconut Cream Cake Recipe is an utterly dreamy dessert that brings together all the best things about coconut in one stunning, show-stopping cake. Imagine moist, tender crumb layers kissed with coconut milk and shredded coconut, dressed up in a cloud of creamy coconut frosting, and finished with a generous snowy coat of sweet coconut flakes. It’s a crowd-pleaser at special occasions, but honestly, it’s the kind of cake you’ll want to make just to treat yourself on a regular day. Whether you’re a lifelong coconut fan or just craving a taste of the tropics, this is the coconut cake you’ll want in your life!
Ingredients You’ll Need
The Coconut Cream Cake Recipe keeps things simple but effective—the secret’s in using each ingredient at its flavorful best. Every element, from the rich coconut milk to the fluffy egg whites and sweet flakes, unites for a tender, coconutty bite in every forkful. Here’s what you’ll need, plus a pro tip for each!
- All-purpose flour: This is the sturdy foundation for light, fluffy cake layers—sift for the best texture.
- Baking powder: Gives the cake its perfect rise; always check it’s fresh for maximum lift.
- Salt: Just a pinch makes every other flavor pop and prevents blandness.
- Unsalted butter: Softened butter whips up light and airy, adding richness to the structure.
- Vegetable oil: Keeps the crumb moist and tender—perfect for cakes that stay fresh longer.
- Granulated sugar: Sweetens the cake just right and helps lock in moisture.
- Egg whites: Whipped in one by one, they ensure a cloud-light texture (save the yolks for breakfast!).
- Vanilla extract: Adds warmth and depth to the coconut flavors—use pure extract for the best aroma.
- Coconut extract: Boosts that unmistakable tropical coconut punch.
- Canned coconut milk: For richness and an authentic coconut taste (be sure to shake the can well).
- Sour cream: Adds gentle tang and moisture, making every slice ultra-soft.
- Sweetened shredded coconut: Brings chewy texture and sweetness to every bite—don’t skip it!
- Powdered sugar (for frosting): Ensures a silky, smooth, and perfectly sweet coconut cream frosting.
- Pinch of salt (frosting): Balances the sweetness and brings out all the nuanced flavors.
- Coconut milk & coconut extract (frosting): For double the coconut decadence, both inside and out.
- Extra sweetened shredded coconut (for coating): Pressed around the outside, it finishes the cake with irresistible flavor and pure island vibes.
How to Make Coconut Cream Cake Recipe
Step 1: Prepare Your Pans & Preheat
First things first: get your oven heating up to 350°F (175°C) and prep three 8-inch round cake pans. Grease them generously, dust with flour, and pop parchment paper circles in the bottoms for easy release. This step makes sure your gorgeous Coconut Cream Cake Recipe comes out clean and whole, ready for frosting glory!
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed for a perfectly textured cake. It also prevents clumps and surprises—your cake will have a uniform flavor and light crumb.
Step 3: Cream and Combine Wet Ingredients
In a large bowl, cream together the softened butter, vegetable oil, and sugar until the mixture looks pale and fluffy. Add your egg whites one at a time, beating well with each addition. Stir in the vanilla and coconut extracts. All this mixing brings air into the batter, helping your cake bake up with irresistible lift and tenderness.
Step 4: Blend Coconut Milk and Sour Cream
In a separate bowl, whisk the coconut milk and sour cream together until smooth. This lush duo not only infuses the cake with creamy coconut flavor but keeps every bite moist and never dry.
Step 5: Bring It All Together
Add the flour mixture to your wet mixture in three parts, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Stir each addition in gently and stop as soon as you see no more dry streaks. This technique keeps the batter light. Finally, fold in the shredded coconut for bite and texture—the hallmark of any great Coconut Cream Cake Recipe.
Step 6: Fill, Bake, and Cool
Divide that beautiful batter evenly among your prepared pans. Smooth the tops, then bake for 22 to 25 minutes, or until a toothpick comes out clean from the center. Let the cakes cool in their pans for 10 minutes, then gently turn onto wire racks to cool completely. Cooling is crucial so your frosting stays luscious and doesn’t melt!
Step 7: Make the Coconut Cream Frosting
In a big bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then pour in the coconut milk, coconut extract, and a pinch of salt for balance. Beat until the mixture is light, fluffy, and irresistibly smooth—this is what takes your Coconut Cream Cake Recipe from delicious to legendary.
Step 8: Assemble and Decorate
To assemble, spread frosting between each cake layer, going right to the edges, then cover the top and sides with the remaining frosting. Finishing touch: gently press handfuls of shredded coconut around the outside, pressing to coat. For the best slices, chill briefly so the cake sets up just enough for picture-perfect cuts!
How to Serve Coconut Cream Cake Recipe
Garnishes
Dress up the finished cake with a few toppings for extra flair. I love a generous mound of sweetened shredded coconut on top, maybe even a handful of toasted coconut for rich flavor and pleasant crunch. For special occasions, a scatter of edible flowers or a few fresh berries brings color and an elegant touch to your Coconut Cream Cake Recipe.
Side Dishes
Since this cake is generously sweet and incredibly coconutty, pair it with something light and fresh. Slices of ripe pineapple, a bowl of mixed berries, or a tropical fruit salad make a refreshing side to balance each rich forkful. A scoop of vanilla ice cream is always welcome if you’re feeling extra celebratory!
Creative Ways to Present
You can really have fun with presentation! Try baking the Coconut Cream Cake Recipe as cupcakes for a portable party treat or as a sheet cake for easy slicing at picnics. Make it a layerless affair by baking in a bundt pan, or stack extra-high for a towering centerpiece. A drizzle of pineapple or passion fruit sauce on serving plates adds a gourmet finishing touch.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cover the cake tightly with plastic wrap or pop it in an airtight container. Store in the refrigerator for up to 5 days. The coconut flavor actually gets even more intense after a day or two, making leftover slices especially delightful.
Freezing
For long-term storage, wrap individual cake layers or even the fully assembled cake (well wrapped) and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. If you’re planning to freeze, wait to coat the outside with coconut until just before serving to keep it looking its best.
Reheating
You don’t actually need to reheat this cake! If you prefer your coconut cream cake at room temperature, just let slices sit out for 30 minutes before serving. The flavors really open up, and the frosting returns to perfect creaminess without the chill.
FAQs
Can I use coconut cream instead of coconut milk in this cake?
You can use coconut cream if you love a super-rich cake, but the texture might be a little denser. For a classic, fluffy coconut cream cake recipe, stick with well-shaken coconut milk for the just-right balance.
How do I prevent the cake layers from sticking to the pans?
Greasing, flouring, and lining your cake pans with parchment paper is the triple insurance plan! It ensures the layers slide out beautifully intact every time, especially when making this delicate and tender coconut cream cake recipe.
Can I toast the coconut for extra flavor?
Absolutely! Toasting the shredded coconut before coating the cake or mixing it in the batter brings deeper flavor and a hint of caramelization. Just spread the coconut on a baking sheet and toast at 325°F for a few minutes until golden, watching closely to prevent burning.
Is it possible to make this cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1:1 gluten-free baking flour blend. The rest of the coconut cream cake recipe stays exactly the same—just be sure your baking powder is also gluten-free!
Can I make this as a two-layer cake or in a different pan?
Definitely! Divide the batter between two 9-inch pans or bake as a single sheet cake if you prefer. Just keep an eye on bake times and adjust as needed; the coconut cream cake recipe is super flexible.
Final Thoughts
If you’re craving a cake that’s big on coconut flavor, stunning on the table, and easy to love bite after bite, the Coconut Cream Cake Recipe is calling your name! Gather your ingredients, invite some friends, and treat everyone (including yourself) to something truly special and delicious.
Print
Coconut Cream Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cream Cake, a moist and decadent dessert that’s perfect for any occasion. With layers of coconut-infused cake and a rich coconut cream frosting, this cake is sure to impress your family and friends.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 5 large egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup canned coconut milk (well shaken)
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
Coconut Cream Frosting:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup canned coconut milk
- 1/2 teaspoon coconut extract
- pinch of salt
- 1 1/2 cups sweetened shredded coconut (for coating sides and topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
- Prepare the batter: Whisk together flour, baking powder, and salt. Cream butter, oil, and sugar. Add egg whites, vanilla, and coconut extracts. Mix coconut milk and sour cream. Combine dry and wet ingredients, fold in shredded coconut.
- Bake the cakes: Divide batter among pans and bake for 22–25 minutes. Cool on wire racks.
- Make the frosting: Beat butter, add powdered sugar, coconut milk, extract, and salt. Frost the cakes and coat with shredded coconut.
- Serve: Chill briefly before slicing for cleaner cuts.
Notes
- Cake layers can be made ahead and frozen.
- For extra coconut flavor, toast the coconut before adding it to the frosting.
- This cake pairs well with fresh berries or pineapple on the side.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 525
- Sugar: 42g
- Sodium: 190mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
