coconut cream cake recipe

Written ByJenny Smyth Posted on
coconut cream cake recipe
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The Best coconut cream cake recipe

I’m so excited to share with you my favorite coconut cream cake recipe! This moist and delicious dessert has been a staple in my household for years, and for good reason. The combination of tender coconut-infused cake, rich cream cheese frosting, and toasted coconut flakes on top is a match made in heaven.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They can’t get enough of the sweet and creamy flavors that just melt in their mouths. As for me, I love how versatile this recipe is – perfect for special occasions like birthdays or holidays, but also great for a quick weeknight dessert.

And let’s not forget the best part: it’s actually relatively healthy compared to other desserts out there! With coconut cream providing a rich source of healthy fats and protein, I feel good about serving it to my family. Plus, the toasted coconut flakes add a nice crunch and texture that’s hard to resist.

Whether you’re celebrating a special occasion or just need a sweet treat, this coconut cream cake recipe is sure to impress. And don’t even get me started on the leftovers – if you’re lucky enough to have any left over after the first day (let alone the second or third!) , you can store them in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

Simply thaw and serve when you’re ready for another slice (or two!)

Coconut Cream Cake

Coconut Cream Cake

4.8 from 745 votes

A moist and delicious coconut cream cake with a rich coconut flavor in every bite. This cake is perfect for any occasion and is sure to impress.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened shredded coconut
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 cup buttermilk

For the Coconut Cream Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
pinch of salt
1/4 cup heavy cream
1/2 cup unsweetened shredded coconut

👨‍🍳Directions

1Preheat oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan, then line the bottom with parchment paper.
3In a large mixing bowl, combine flour, sugar, shredded coconut, baking powder, baking soda, and salt.
4Mix well to ensure all ingredients are evenly distributed.
5Add softened butter, eggs, vanilla extract, and buttermilk.
6Using an electric mixer, beat on medium speed until the batter is smooth and well combined.
7The batter should be thick and creamy.
8Pour the batter into the prepared cake pan.
9Use a spatula to smooth the top of the batter.
10Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11The cake should be golden brown and spring back when lightly touched.
12Allow the cake to cool in the pan for 10 minutes.
13Then, transfer it to a wire rack to cool completely.
14The cake should be at room temperature before frosting.
15While the cake is cooling, prepare the coconut cream frosting.
16In a large mixing bowl, beat the softened butter until creamy.
17Gradually add powdered sugar, mixing well after each addition.
18Add vanilla extract, salt, and heavy cream.
19Beat until the frosting is light and fluffy.
20Stir in the shredded coconut.
21Once the cake is completely cooled, spread the coconut cream frosting evenly over the top and sides of the cake.
22Sprinkle additional shredded coconut on top if desired.
23Slice and serve the cake, enjoying the moist and delicious coconut flavor in every bite.

🔧Equipment

Mixing bowl
Electric mixer
9-inch round cake pan
Parchment paper
Oven

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 75mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

Tips: For a richer flavor, you can add a layer of coconut cream filling between two layers of cake. Use a toothpick to check for doneness, ensuring the cake is fully cooked before removing it from the oven.

Watch Video Of How Coconut Cream Cake Works

This coconut cream cake recipe is always a good idea – whether you’re celebrating a special occasion or just need a sweet treat. And don’t worry about leftovers – they store beautifully in an airtight container in the fridge for up to 5 days or freeze them for up to 2 months.

When you’re ready for another slice (or two!) , simply thaw and serve.

❓ Frequently Asked Questions About Coconut Cream Cake

Q: What type of flour should I use for this recipe?

For this recipe, I recommend using unbleached all-purpose flour. You can also use cake flour if you prefer a lighter texture.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just be sure to adjust the ratio of liquid to flour accordingly.

Q: How do I toast the coconut flakes?

To toast coconut flakes, simply spread them on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until lightly browned. Keep an eye on them as they can quickly go from perfectly toasted to burnt.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the cake layers and frosting separately and storing them in an airtight container in the fridge for up to 24 hours.

Q: How long does it take to make this recipe?

This recipe takes about 45 minutes to prepare and assemble, but it’s worth every minute!

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