Coconut Cream Cake Recipe

Introduction

Few desserts are as elegant and comforting as a Coconut Cream Cake. With its tender sponge layers, velvety cream filling, and snowy blanket of shredded coconut, this cake is the perfect harmony of lightness and indulgence. Its pristine white appearance makes it a show-stopping centerpiece for celebrations, while the subtle coconut flavor adds a tropical charm. With this recipe, you’ll be able to bring bakery-quality results into your own kitchen and impress guests on any occasion.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, for stronger flavor)

• 1 cup unsweetened coconut milk

For the Filling and Frosting:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut (to fold into cream)

• 1 cup shredded coconut (for topping)

Instructions

1. Preparing the Cake Layers

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

• In a large bowl, beat the butter and sugar until light and fluffy.

• Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.

• Gradually add the dry ingredients, alternating with coconut milk, beginning and ending with dry ingredients. Mix until just combined.

• Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

• Let cakes cool completely before assembling.

2. Making the Cream Filling

• In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

• Gently fold in 1 cup of sweetened shredded coconut.

3. Assembling the Cake

• Slice each cake layer in half horizontally, creating four thin layers.

• Place one layer on a serving plate. Spread a generous layer of whipped coconut cream on top.

• Repeat with the remaining layers, stacking neatly.

• Frost the entire cake with the remaining whipped cream.

4. Decorating

• Generously cover the cake with shredded coconut, gently pressing it into the frosting.

• Chill for at least 1–2 hours before serving to let the flavors meld together.

Conclusion

This Coconut Cream Cake is light yet indulgent, tropical yet comforting—a true showpiece for any occasion. Whether for birthdays, weddings, or family gatherings, each bite offers a cloud-like sponge, rich cream, and a snowy coconut finish. Once you bake it, this cake is bound to become your signature dessert.