Coconut Cream Cake
Indulge in the tropical decadence of this Coconut Cream Cake, a dessert so luscious it feels like a slice of paradise. This recipe transforms simple pantry staples into a moist, flavorful cake layered with rich coconut milk and sweetened shredded coconut for an irresistible texture. Topped with a cloud-like whipped cream frosting infused with coconut extract, every bite is a velvety blend of sweetness and subtle tropical notes. The cake is beautifully finished with an optional garnish of fluffy shredded or toasted coconut for extra flair. Perfect for celebrations or as a special treat, this 12-serving cake is surprisingly easy to prepare, requiring just 25 minutes of prep time and 35 minutes in the oven. Whether you're hosting a party or simply looking for a show-stopping dessert, this Coconut Cream Cake is a dreamy, crowd-pleasing choice bursting with tropical flavor.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 2 cups Granulated sugar
- 4 whole Large eggs
- 2 teaspoons Pure vanilla extract
- 0.75 cups Coconut milk (unsweetened)
- 1 cup Shredded coconut, sweetened
- 2 cups Heavy whipping cream
- 0.5 cups Powdered sugar
- 1 teaspoon Coconut extract
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. Alternatively, line them with parchment paper circles for easy removal.
In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, using a hand or stand mixer on medium speed, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Reduce the mixer speed to low and alternately add the dry ingredients in three batches and the coconut milk in two batches, beginning and ending with the dry ingredients. Mix just until all ingredients are combined, taking care not to overmix.
Gently fold in the shredded sweetened coconut with a spatula until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and tap the pans lightly on the counter to release any air bubbles.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
To make the frosting, whip the heavy whipping cream, powdered sugar, and coconut extract together in a large bowl on high speed until stiff peaks form. This will take about 3-5 minutes. Be careful not to overbeat.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of whipped cream frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining whipped cream frosting.
Optional: Decorate the cake with additional shredded coconut or toasted coconut flakes for garnish.
Chill the cake in the refrigerator for at least 1 hour before slicing and serving to allow the flavors to meld and the frosting to set.
Nutrition Facts
Calories |
7290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 385.8 g | 495% | |
| Saturated Fat | 256.9 g | 1284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1482 mg | 494% | |
| Sodium | 2831 mg | 123% | |
| Total Carbohydrate | 872.9 g | 317% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 564.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 232 mg | 18% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
