Coconut Cream Cake Recipe
A cake so lush, so coconutty, it’s basically a vacation in dessert form. No, seriously—this isn’t just cake. It’s a fluffy, creamy, tropical masterpiece that’ll have your taste buds throwing a pool party. And guess what? You’re about to learn how to make it. Let’s go.
This isn’t your grandma’s dry, sad coconut cake (no offense, Grandma). We’re talking moist layers, silky coconut cream filling, and a toasted coconut topping that adds crunch.
The secret? Coconut in every element—cake, filling, frosting. It’s borderline obsessive, and it works.
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 1 hour (plus chilling)
Servings: 12 slices (or 4 if you’re feeling ambitious)
Ingredients
For the cake:
For the filling:
For the frosting:
For garnish:
Instructions
- Bake the cake: Preheat oven to 350°F. Grease two 9-inch pans. Mix dry ingredients, then beat in wet ingredients until smooth. Divide batter evenly and bake for 25 minutes. Cool completely. (Patience is key—warm cake = melted filling.)
- Make the filling: Whip heavy cream, powdered sugar, and coconut extract to stiff peaks. Fold in shredded coconut. Refrigerate.
- Frosting time: Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla. Want it thicker? Add more sugar. Thinner? A splash of coconut milk.
- Assemble: Place one cake layer on a plate. Spread filling evenly, top with second layer. Frost the whole thing like you’re Michelangelo sculpting David. Press toasted coconut onto the sides and top.
- Chill: Refrigerate for at least 2 hours. Skipping this step? Enjoy your cake soup.
Nutritional Values (Per Slice)
Calories: 580
Fat: 32g
Carbs: 70g
Protein: 5g
Sugar: 55g
Yes, it’s decadent. No, you won’t regret it.
Storage Instructions
Store in the fridge for up to 5 days. Freeze individual slices for up to 3 months (wrap tightly in plastic). Pro tip: Toasted coconut loses its crunch after a day, so add fresh garnish before serving leftovers.
Common Mistakes to Avoid
- Overmixing the batter: Gluten development = dense cake. Mix until just combined.
- Warm filling: If your cream filling is runny, you didn’t chill it long enough. FYI, frustration is best served with a spoon.
- Skipping the toast: Raw coconut flakes are sad. Toast them in a dry pan until golden for maximum flavor.
Alternatives
- Dairy-free: Swap butter for coconut oil, cream for coconut cream, and use vegan cream cheese.
- Lower sugar: Reduce powdered sugar in the frosting by 1 cup and add a pinch of salt to balance sweetness.
- Extra flair: Add pineapple chunks between layers for a piña colada vibe.
Frequently Asked Questions
Can I use canned coconut cream instead of heavy cream?
Yes, but whip it chilled and add 1 tbsp cornstarch to stabilize it. IMO, heavy cream works better.
Why did my cake sink in the middle?
Overbeating, underbaking, or opening the oven too early. Treat your oven like a surprise party—no peeking.
Can I make this ahead?
Absolutely. Bake the cake layers up to 2 days in advance. Assemble the day of serving.
My frosting is too sweet. Help?
Add a squeeze of lemon juice or a pinch of salt. Or lean into it—sweet tooths unite.
Can I use coconut flour?
No. Coconut flour absorbs liquid like a sponge and requires recipe adjustments. Stick to all-purpose.
Final Thoughts
This cake is the culinary equivalent of a standing ovation. It’s impressive without being fussy, tropical without the airfare, and guaranteed to disappear faster than your motivation to go to the gym.
Make it. Share it (or don’t). Just don’t blame us when you’re asked to bring it to every gathering for the rest of your life.
