Coconut Cream Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment rounds). Place racks in the center of the oven.

Toast shredded coconut: spread 2 cups of the unsweetened shredded coconut (and the optional sweetened coconut if using) in a single layer on a rimmed baking sheet. Bake in the preheating oven for 6–9 minutes, stirring every 2–3 minutes, until golden brown. Watch carefully to avoid burning. Remove and cool; reserve 1 cup for topping and set the remainder aside to incorporate in the frosting (cool completely).

Cream butter and sugar: in a large mixing bowl or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy and pale in color.

Add eggs and extracts: add eggs one at a time, beating well after each addition. Scrape down the bowl. Mix in vanilla extract and coconut extract until combined.

Combine dry ingredients: whisk together the all-purpose flour, baking powder, and salt in a medium bowl.

Alternate dry and wet: with the mixer on low, add one-third of the flour mixture, then half of the coconut milk, then another third of the flour mixture, then the yogurt/sour cream, then the remaining flour, and finally the remaining coconut milk. Mix until just combined after each addition — do not overmix.

Fold in reserved toasted coconut: gently fold 1 cup of the toasted shredded coconut into the batter with a spatula to distribute evenly.

Bake: divide the batter evenly among the three prepared pans (use a kitchen scale for accuracy if available). Smooth tops and bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs and the cakes spring back when gently pressed.

Cool layers: remove pans to a rack and let cool in pans for 10 minutes. Run a thin knife around the edges, then invert cakes onto racks to cool completely. If layers dome, trim to level once cool.

Make syrup: combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar dissolves and bring just to a simmer, then remove from heat. Stir in the rum (if using) and vanilla. Let cool to room temperature. Brush onto each cake layer before frosting to add moisture and flavor (about 2–3 tablespoons per layer).

Prepare coconut milk: chill the 1/2 cup coconut milk (for frosting) in the refrigerator ahead of time so the cream separates, or use the thick cream portion from a chilled can. Whisk lightly to a pourable but thick texture.

Cream butter and cream cheese: in a large bowl or stand mixer fitted with the paddle, beat the softened butter and softened cream cheese on medium speed for 2–3 minutes until smooth and pale.

Add extracts and salt: mix in vanilla extract, coconut extract, and 1/4 teaspoon salt until combined.

Add powdered sugar: with the mixer on low, gradually add the sifted confectioners' sugar 1 cup at a time, mixing to incorporate. Scrape the bowl frequently. After about 4 cups the mixture will be very thick; add the chilled coconut cream and increase speed to medium until light and fluffy, about 2–3 minutes. Add remaining powdered sugar as needed to reach a spreadable but stable consistency (total about 6 cups). Adjust salt and extract to taste.

Fold in toasted coconut for frosting: reserve 1/2 to 1 cup of the cooled toasted coconut and gently fold it into about 2 cups of the frosting to create a coconut-filled layer/filling (this will be used between layers). Keep remaining frosting plain for crumb-coating and final coating.

Level and place first layer: if needed, level the tops of the cooled cake layers. Place the first layer on a cake board or serving plate. Brush lightly with the simple syrup if using (about 2–3 tablespoons).

Add filling: spread about 1 cup of the plain frosting on the first layer, then spread about 3/4 cup of the coconut-studded frosting (the one with folded toasted coconut) on top of the plain frosting to create texture and visible toasted coconut between layers.

Repeat: place the second cake layer on top. Repeat brushing with syrup if using, then add the same combination of plain frosting and coconut-studded frosting. Top with the third layer and press gently to level the stack.

Crumb coat: apply a thin layer of plain frosting around the top and sides of the assembled cake to seal in crumbs. Refrigerate for 20–30 minutes to set the crumb coat.

Final coat: apply a thicker, even layer of the remaining plain frosting around the cake. Smooth the top and sides with an offset spatula or bench scraper.

Apply toasted coconut: press the reserved toasted shredded coconut onto the top of the cake, arranging it in an even layer. Use the toasted flaked coconut or coconut chips around the sides or edges for decorative effect. If desired, gently press additional toasted coconut between the spatula and side to adhere it to the frosting.

Chill briefly: refrigerate the assembled cake for 20–30 minutes to help set the frosting and meld flavors before slicing. Bring to room temperature 20–30 minutes before serving for best texture.