Coconut Cream Cake Recipe Card
This coconut cream cake is a moist, fluffy, and indulgent dessert packed with tropical flavor. Featuring soft coconut cake layers, a silky coconut cream filling, and a luscious coconut buttercream or cream cheese frosting, it’s perfect for any occasion. With tips for boosting coconut flavor, vegan and gluten-free options, plus decorating and storage advice, this guide helps you bake the ultimate coconut cream cake from scratch—every time.
Ingredients
Cake Layers:
- 2½ cups cake flour (sifted)
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 5 egg whites (room temperature)
- 1 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup full-fat coconut milk
- ½ cup sour cream
- 1½ cups sweetened shredded coconut
Coconut Cream Filling:
- 1 can full-fat coconut cream (chilled overnight)
- ⅓ cup powdered sugar
- 1 tsp coconut extract
- 1 tbsp cornstarch (optional for extra thickness)
Coconut Frosting:
- 1½ cups unsalted butter (room temperature)
- 4 cups powdered sugar
- ¼ cup coconut cream (use the thick part from top of can)
- 1 tsp vanilla extract
- ½ tsp coconut extract
- Pinch of salt
Optional Garnish:
- Toasted coconut flakes
- White chocolate curls
- Lime zest or fresh berries
Instructions
Make the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- In a bowl, sift together flour, baking powder, and salt.
- In a stand mixer, cream butter and sugar for 3–4 minutes until fluffy.
- Beat in egg whites one at a time. Add vanilla and coconut extracts.
- Mix coconut milk and sour cream in a small bowl.
- Alternate adding dry ingredients and wet mixture into the creamed butter, starting and ending with flour. Mix just until combined.
- Fold in shredded coconut.
- Divide evenly into pans. Bake for 25–28 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in pans, then remove and cool completely.
Prepare the Coconut Cream Filling:
- Scoop chilled coconut cream into a bowl.
- Beat with powdered sugar and coconut extract until smooth.
- For extra firmness, beat in cornstarch. Chill for 30 minutes.
Make the Frosting:
- Beat butter until light. Slowly add powdered sugar.
- Add coconut cream, extracts, and salt. Beat for 3–4 minutes until fluffy.
Assemble the Cake:
- Level cake layers if needed.
- Spread coconut cream filling between layers.
- Frost the outside with coconut buttercream.
- Decorate with toasted coconut and optional toppings.
Notes
🧁 Notes:
- For stronger coconut flavor, add 1 tbsp coconut rum to the frosting or cake layers.
- Vegan or gluten-free? Swap eggs for flax eggs, use vegan butter and sour cream, and gluten-free flour blend with xanthan gum.