Description
Light, fluffy, and irresistibly moist, this Coconut Cream Cake is a dreamy dessert layered with creamy coconut filling and topped with luscious whipped cream. Perfect for celebrations or whenever you crave a tropical touch!
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup coconut milk
1 cup shredded sweetened coconut
For the coconut cream filling:
1 cup coconut milk
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup shredded coconut
For the topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup toasted coconut flakes
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
5 minutes
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3 minutes
Cream butter, oil, and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
6 minutes
Alternate adding the dry ingredients and coconut milk, mixing until just combined. Fold in shredded coconut.
5 minutes
Divide batter evenly into the prepared pans and bake until a toothpick comes out clean.
25-30 minutes
For the filling, whisk coconut milk, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring until thickened. Remove from heat, stir in vanilla and coconut, and cool completely.
8 minutes + 20 minutes cooling
For the topping, whip heavy cream with powdered sugar and vanilla until soft peaks form.
5 minutes
To assemble, place one cake layer on a plate, spread with coconut filling, top with the second layer, and cover with whipped cream. Sprinkle with toasted coconut.
10 minutes
Prep Time: 25 minutes | Cooking Time: 30 minutes | Cooling & Assembly: 30 minutes | Total Time: 1 hour 25 minutes
Kcal: 420 kcal | Servings: 10 slices
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal mixing. When creaming the butter, oil, and sugar, beat for a full 3-4 minutes until pale and fluffy. This incorporates air for a light crumb. When adding dry and wet ingredients, start and end with the dry mixture, mixing on low speed until just combined to avoid a tough cake. For the filling, cook it until it thickly coats the back of a spoon, then press plastic wrap directly on its surface while cooling to prevent a skin from forming.
Serving Suggestions
Serve this cake chilled for the best texture. Pair a slice with a cup of strong coffee or a tropical fruit tea. For an elegant presentation, garnish individual plates with a drizzle of mango or passionfruit puree and a sprinkle of extra toasted coconut. This cake is perfect for birthdays, summer parties, or as a show-stopping finish to a seafood dinner.
How-to Summary
In summary, this cake involves three main components: baking two fluffy coconut cake layers, preparing a stovetop coconut cream filling, and making homemade whipped cream. The key steps are proper creaming of fats and sugar, careful layering of the cooled filling between the cake layers, and finishing with a generous frosting of whipped cream and toasted coconut.
Frequently Asked Questions
Can I use canned coconut cream instead of coconut milk? Yes, for a richer flavor, you can use full-fat canned coconut cream in both the cake and filling. For the cake batter, you may need to thin it slightly with a tablespoon or two of regular milk to match the consistency of coconut milk.
How do I store this cake? Due to the whipped cream topping, this cake must be stored covered in the refrigerator. It will keep well for up to 3 days.
Can I make the cake layers ahead of time? Absolutely. Bake the cake layers, let them cool completely, wrap tightly in plastic wrap, and freeze for up to a month. Thaw in the refrigerator before assembling.
Why is my filling runny? A runny filling is typically due to insufficient cooking time. The cornstarch mixture must come to a gentle boil and cook for 1-2 minutes to activate its thickening power. Ensure it cools completely before assembly.
Can I use a different frosting? While whipped cream is classic, a cream cheese frosting or a Swiss meringue buttercream flavored with coconut extract would also be delicious and more stable at room temperature.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix until ingredients are just combined.
- Using cold ingredients: Cold eggs or coconut milk can cause the creamed butter to seize, resulting in a curdled-looking batter and a less fluffy cake.
- Not cooling the filling completely: A warm filling will melt the whipped cream and make the cake layers soggy.
- Under-whipping the cream: For a stable topping, whip the heavy cream to firm, but not stiff, peaks so it holds its shape on the cake.
Conclusion
This Coconut Cream Cake is a masterpiece of tropical flavors and textures, combining a tender, moist crumb with rich cream and delightful coconut in every bite. While it requires attention to detail—like proper cooling and careful mixing—the impressive and delicious result is well worth the effort. It’s a guaranteed crowd-pleaser that brings a taste of the tropics to any table.