If you’ve been searching for a truly indulgent, lush dessert to wow your friends and family, then this Heavenly Coconut Cream Cake Recipe is about to become your ultimate go-to. Imagine layers of moist, tender cake infused with the gentle sweetness of coconut, all wrapped in a billowy whipped cream frosting, and dotted with luscious coconut cream filling—each bite feels like a tropical vacation for your taste buds. This cake beautifully balances rich flavors and light textures, making it an unforgettable centerpiece for any celebration or just a special treat for yourself.
Ingredients You’ll Need
This Heavenly Coconut Cream Cake Recipe uses a handful of simple, yet carefully chosen ingredients that work harmoniously to create its irresistible flavor and texture. Each item plays a crucial role, from the tender crumb of the cake to the creamy, dreamy filling and frosting.
- All-purpose flour (2 ½ cups): The base for a soft, structured cake that holds all the layers together perfectly.
- Baking powder (1 tbsp): Essential for that light, fluffy rise so your cake isn’t dense or heavy.
- Salt (½ tsp): Balances sweetness and enhances the overall flavor complexity.
- Full-fat coconut milk (1 cup + 1 cup for filling): Adds rich coconut flavor and moisture that makes the cake irresistibly tender.
- Buttermilk (½ cup): Brings a subtle tang and tender crumb, giving the cake a delicate softness.
- Unsalted butter (1 cup + 2 tbsp for filling): Provides richness and a silky mouthfeel, key to that moist texture.
- Granulated sugar (2 cups + ½ cup for filling): Sweetens evenly for perfect balance without overpowering.
- Large eggs (5): Bind the cake and add richness and structure.
- Pure vanilla extract (2 tsp + 1 tsp for frosting): Deepens flavor and adds warmth that complements the coconut beautifully.
- Coconut extract (1 tsp + ½ tsp each for filling and frosting): Intensifies the coconut essence, making this a truly tropical delight.
- Cornstarch (3 tbsp for filling): Thickens the coconut cream filling for that luscious, pudding-like consistency.
- Egg yolks (4 for filling): Contribute to the rich, creamy texture of the filling.
- Sweetened shredded coconut (½ cup for filling + 1 ½ cups for decoration): Adds texture, flavor, and that classic coconut look and feel.
- Heavy whipping cream (2 cups): Whipped into a fluffy frosting that wraps up the cake with lightness and sweetness.
- Powdered sugar (½ cup for frosting): Sweetens the whipped cream without graininess for a silky finish.
How to Make Heavenly Coconut Cream Cake Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and greasing or lining three 8-inch round cake pans. This ensures your cake layers bake evenly and come out cleanly, making the assembly easier and the final presentation flawless.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures your leavening agents and seasoning are evenly distributed throughout the cake batter, crucial for a uniform rise and balanced flavor.
Step 3: Combine Milk Ingredients
In another bowl, whisk together 1 cup of full-fat coconut milk and ½ cup of buttermilk. This blend adds moisture and that unmistakable coconut flavor, while the acidity from the buttermilk helps tenderize the cake crumb.
Step 4: Cream Butter and Sugar
Using a stand or hand mixer, beat the unsalted butter and 2 cups of granulated sugar until light and fluffy. This process incorporates air, contributing to the cake’s soft and tender texture. Then, add eggs one at a time, beating well after each addition, and mix in vanilla and coconut extracts for that classic aromatic base.
Step 5: Combine Ingredients
Alternately add the dry ingredients and the milk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which keeps the cake delicate and soft.
Step 6: Bake the Cake
Divide the batter evenly among the prepared cake pans and bake for 25 to 28 minutes. The cake layers should spring back when lightly touched, and a toothpick inserted into the center should come out clean. Allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Step 7: Prepare the Coconut Cream Filling
For the filling, whisk together sugar, cornstarch, and egg yolks in a saucepan. Gradually stir in both full-fat coconut milk and whole milk, then cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat, stir in butter, coconut extract, and shredded coconut, then chill until ready to assemble. This rich filling creates the luscious, tropical heart of this Heavenly Coconut Cream Cake Recipe.
Step 8: Whip the Frosting
Whip the heavy cream with powdered sugar, vanilla, and coconut extracts until stiff peaks form. This creamy frosting will provide a light, fluffy contrast to the rich cake and filling, making every bite a perfectly balanced delight.
Step 9: Assemble the Cake
Start with one cooled cake layer, spread a generous amount of the chilled coconut cream filling on top, then add the next cake layer. Repeat with filling, then place the final layer on top. Frost the entire cake with the whipped cream frosting, smoothing the sides and top for an elegant finish.
How to Serve Heavenly Coconut Cream Cake Recipe
Garnishes
Once your cake is frosted, sprinkle the top and sides with 1 ½ cups of sweetened shredded coconut. This not only adds a visual cue of the coconut flavor inside but also a delightful texture contrast that will keep people reaching for another slice.
Side Dishes
This Heavenly Coconut Cream Cake Recipe pairs wonderfully with a fresh fruit salad featuring tropical fruits like pineapple, mango, or passionfruit to brighten the palate. A scoop of vanilla ice cream alongside also turns it into an extra indulgent treat perfect for summer gatherings or special occasions.
Creative Ways to Present
For a more dramatic presentation, serve individual mini versions of this cake stacked with the coconut cream filling in clear glasses or jars. Layer the cake, filling, and frosting, then top with toasted shredded coconut for a deconstructed twist that’s fun and visually stunning.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. The filling and whipped cream frosting require refrigeration and will keep the cake fresh and moist for up to 3 days without drying out.
Freezing
This Heavenly Coconut Cream Cake Recipe can be frozen before frosting. Wrap cooled cake layers individually in plastic wrap and then in aluminum foil to avoid freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before assembling and frosting for best results.
Reheating
Since this cake is filled and frosted with perishable ingredients, it’s best enjoyed chilled or at room temperature. If you prefer it slightly warmer, let it sit out for 20 to 30 minutes before serving. Avoid microwaving as it can break down the delicate whipped cream and cream filling textures.
FAQs
Can I substitute coconut milk with regular milk in the recipe?
While you could use regular milk, doing so will change the flavor significantly. Coconut milk provides the rich, tropical flavor and moisture that define this Heavenly Coconut Cream Cake Recipe, so it’s highly recommended to keep it for the best taste and texture.
Is there a way to make this cake vegan?
To make a vegan version, substitute eggs with flax or chia eggs, use vegan butter or coconut oil, and plant-based milk alternatives. However, you would need to experiment with the coconut cream filling and whipped frosting replacements, as traditional eggs and dairy are key to their texture.
Can I use unsweetened shredded coconut instead of sweetened?
Yes, you can swap in unsweetened shredded coconut if you prefer less sweetness, but you might want to add a touch more sugar to the filling and frosting to balance the flavors in this Heavenly Coconut Cream Cake Recipe.
How long does the coconut cream filling need to chill?
Chill the filling for at least 2 hours or until completely cooled and set. This ensures it’s thick enough to hold between the cake layers without oozing out and gives the flavors time to meld beautifully.
Can I make this cake gluten-free?
You can try using a gluten-free flour blend with a similar protein content as all-purpose flour. Keep in mind the texture might vary slightly, but with the right blend, you can still achieve a delicious, tender cake.
Final Thoughts
Making this Heavenly Coconut Cream Cake Recipe is like inviting sunshine and a bit of tropical paradise right into your kitchen. Every step—from baking those tender, coconut-infused layers to whipping up the creamy filling and frosting—is a joy that culminates in a dessert so delicious you’ll want to make it again and again. Gather your ingredients, roll up your sleeves, and get ready to share a slice of heaven with everyone you love!
Print
Heavenly Coconut Cream Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 38 minutes
- Total Time: 58 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Heavenly Coconut Cream Cake is a luscious, multi-layered dessert combining moist coconut-infused sponge cakes with a rich coconut custard filling and light whipped cream frosting. Decorated with shredded coconut, this tropical-inspired cake is perfect for celebrations and coconut lovers alike.
Ingredients
Cake
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- ½ cup buttermilk
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
Filling
- 1 cup full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- ½ tsp coconut extract
- ½ cup sweetened shredded coconut
Frosting and Decoration
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease or line three 8-inch round cake pans to ensure the cakes do not stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Combine milks: In a separate bowl, mix the full-fat coconut milk with the buttermilk until well combined. This will add moisture and flavor to the cake batter.
- Cream butter and sugar: Using a mixer, cream the unsalted butter and granulated sugar together until fluffy and light in color. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla and coconut extracts.
- Combine batter: Alternately add the dry ingredient mixture and the milk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until everything is combined to avoid overmixing, which can toughen the cake.
- Bake the cakes: Divide the batter evenly among the three prepared pans and bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them onto wire racks to cool completely before assembling.
- Prepare the filling: In a saucepan, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add the coconut milk and whole milk, whisking continuously. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the butter and coconut extract. Chill the custard until firm.
- Whip the cream: In a chilled bowl, beat the heavy whipping cream with the powdered sugar until stiff peaks form. Add vanilla and coconut extracts and gently mix.
- Assemble the cake: Place one cooled cake layer on a serving plate and spread a layer of the chilled coconut custard filling. Sprinkle shredded coconut over the filling. Repeat layering with the next cake layer and custard. Top with the final cake layer and frost the entire cake with the whipped cream. Decorate the top and sides with the remaining shredded coconut.
Notes
- Ensure all ingredients, especially the butter and eggs, are at room temperature for better mixing and texture.
- The cake layers can be baked a day ahead and wrapped tightly to maintain moisture.
- For a more intense coconut flavor, toast the shredded coconut before decorating.
- Store the cake refrigerated due to the cream filling and frosting; bring to room temperature before serving for best flavor.
