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
Scale
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.
