Description
A luscious and moist Heavenly Coconut Cream Cake featuring layers of tender coconut-flavored sponge cake, rich coconut milk filling, and fluffy whipped cream frosting, all topped with sweet shredded coconut for a tropical finish.
Ingredients
Scale
Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- ½ cup buttermilk
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
Filling:
- 1 cup full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- ½ tsp coconut extract
- ½ cup sweetened shredded coconut
Frosting:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
Decoration:
- 1 ½ cups sweetened shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line three 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt, then set this mixture aside.
- Combine Milk Mixture: In a separate bowl, thoroughly combine the full-fat coconut milk and buttermilk.
- Cream Butter and Sugar: Using a mixer, cream the unsalted butter and granulated sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, followed by vanilla and coconut extracts.
- Combine Batter: Alternately add the dry ingredient mixture and the milk mixture to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Divide and Bake: Evenly divide the batter among the prepared cake pans and bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare Filling: In a saucepan, whisk together the granulated sugar, cornstarch, and egg yolks. Gradually stir in both the full-fat coconut milk and whole milk. Cook over medium heat, stirring constantly, until the mixture thickens and is smooth.
- Finish Filling: Remove the saucepan from heat and stir in the unsalted butter and coconut extract until fully incorporated. Let the filling chill in the refrigerator until set.
- Whip Frosting: In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Add vanilla and coconut extracts and continue whipping until well blended.
- Assemble Cake: Place one cake layer on your serving plate. Spread a generous layer of the chilled coconut filling and sprinkle with shredded coconut. Repeat layering with remaining cakes and filling. Frost the entire cake with the whipped cream frosting.
- Decorate: Press or sprinkle the sweetened shredded coconut onto the frosting to decorate the cake edges and top as desired.
Notes
- For best results, use full-fat coconut milk to ensure richness in flavor and texture.
- Make sure the cakes are completely cooled before assembling to prevent melting the filling and frosting.
- You can toast the shredded coconut lightly before decorating for added flavor and texture.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Use room temperature ingredients where possible for smoother batter and better texture.
