Coconut Cream Cake Recipe

Coconut Cream Cake Recipe

Ingredients

• For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (120 ml) vegetable oil
• 1 ¾ cups (350 g) granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp coconut extract (optional but enhances flavor)
• 1 cup (240 ml) coconut milk (or whole milk)
• ½ cup (60 g) shredded coconut

• For the Frosting:

• 1 cup (230 g) unsalted butter, softened
• 250 g (1 cup) cream cheese, softened
• 3 cups (360 g) powdered sugar, sifted
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• 2–3 tbsp heavy cream or coconut milk (for smooth texture)

• For Decoration:

• 1 ½ cups (120 g) shredded coconut (toasted or plain)
• Optional: white chocolate curls or extra coconut cream swirls on top

👩‍🍳 Instructions

1. Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round pans with parchment paper.

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

3. In another large bowl, beat butter, oil, and sugar together until light and fluffy (about 3 minutes).

4. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.

5. Alternate adding dry ingredients and coconut milk, beginning and ending with dry ingredients. Mix until just combined.

6. Fold in shredded coconut gently.

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

8. Cool completely before frosting.

2. Make the Frosting

1. Beat butter and cream cheese together until smooth and creamy (2–3 minutes).

2. Gradually add powdered sugar, mixing on low until incorporated.

3. Add vanilla and coconut extract.

4. Add heavy cream or coconut milk a spoonful at a time until fluffy and spreadable.

3. Assemble the Cake

1. Level the cooled cake layers if needed.

2. Place one layer on a serving plate, spread frosting evenly.

3. Add the second layer and cover the entire cake with frosting.

4. Press shredded coconut around the sides and sprinkle on top.

5. Pipe frosting rosettes on top for decoration.

6. Chill for 30–60 minutes before slicing for clean cuts.

🍰 Tips

For extra coconut flavor, brush each cake layer with coconut milk before frosting.

You can use toasted coconut flakes for a beautiful golden edge.

Store leftovers in the fridge for up to 4 days (best served at room temperature).