Coconut cream cake is a three-layer cake made with coconut milk, coconut extract and shredded coconut folded into the batter. A cream cheese frosting flavoured with more coconut covers the layers, and shredded coconut goes over the top and sides for the finish.

Table of Contents

Ingredients for Coconut Cream Cake:

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 tsp coconut extract
1 cup coconut milk
1/2 cup shredded coconut (sweetened or unsweetened)

For the Coconut Cream Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1/4 cup coconut milk
1/2 tsp coconut extract
1 cup shredded coconut (for garnish)

Step-by-Step Recipe for Coconut Cream Cake:

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Begin and end with the dry ingredients.
Fold in the shredded coconut until evenly distributed.

Step 2: Bake the Cake

Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Prepare the Coconut Cream Frosting

In a bowl, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, mixing until fully incorporated.
Stir in coconut milk and coconut extract, beating until the frosting is light and fluffy.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
Add the second layer and frost the top. Repeat with the third layer.
Frost the sides of the cake and sprinkle shredded coconut over the entire cake for a beautiful finish.

Nutritional Information for Coconut Cream Cake

The following breakdown is for a single serving (1/12th of the cake):

Calories: 420
Protein: 4g
Fat: 22g
- Saturated Fat: 15g
Carbohydrates: 52g
- Sugars: 38g
Fiber: 2g
Sodium: 150mg

Tips for the Perfect Coconut Cream Cake

Use high-quality coconut milk: It enhances the flavor and texture of the cake.
Toast the shredded coconut: Toasting adds extra flavor and a slight crunch.
Chill the frosting if needed: If the frosting becomes too soft, refrigerate it for 10 minutes before assembling.

Happy baking!

Frequently Asked Questions

Should I toast the shredded coconut?

It is a good idea. Toasting adds extra flavour and a little crunch, which works especially well on the outside of the cake.

Can I use sweetened or unsweetened coconut?

Either one works. Fold 1/2 cup of shredded coconut into the batter, sweetened or unsweetened, and use whichever you prefer.

What should I do if the frosting turns too soft?

Pop it in the fridge for about 10 minutes, then stack and frost the three layers.

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Coconut Cream Cake Recipe and Its Nutritional Information