Coconut Cream Cake Recipe

Prepare

Preheat oven to 350°F (175°C). Grease two 8- or 9-inch round cake pans and line bottoms with parchment. Lightly flour the sides and tap out excess.

Dry ingredients

In a medium bowl whisk together the all-purpose flour, baking powder and salt until evenly combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, beating on low speed after each addition until just combined. Add the 2 tsp vanilla extract and mix until incorporated.

Alternate dry and wet

With the mixer on low, add one-third of the dry flour mixture, then half of the coconut milk plus whole milk combined, mixing until just incorporated. Repeat with another third of the flour, the remaining milk, and finish with the final third of flour. Scrape bowl and fold in the shredded coconut by hand until evenly distributed. Do not overmix.

Divide and bake

Divide batter evenly between prepared pans, smoothing tops. Bake in the preheated oven for 22–28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the top springs back lightly when touched. Rotate pans halfway through for even browning.

Cool

Let cakes cool in pans on a wire rack for 10 minutes. Run a thin knife around edges, invert onto rack, remove parchment, and cool completely (about 1 hour) before filling and frosting.

Prepare chilled coconut milk

Open the chilled can/bottle of coconut milk and scoop the thickened cream that has risen to the top into a bowl (reserve any thin coconut water for another use). If using carton coconut milk, chill in advance and use the solidified cream portion.

Beat filling

In a mixing bowl beat together the chilled coconut cream, heavy cream and softened cream cheese on medium speed until smooth and slightly thickened. Gradually add the confectioners' sugar and 1 tsp vanilla, and continue beating until the mixture holds soft peaks and is spreadable, about 2–3 minutes. Chill in refrigerator while cake layers finish cooling so it firms slightly.

Cream butter

In a clean bowl, beat the 1 cup softened unsalted butter on medium speed until smooth and pale, about 2 minutes.

Add sugar and milk

With the mixer on low, gradually add the confectioners' sugar, then add the 1/4 cup coconut milk and 1 tsp vanilla. Increase speed to medium and beat until fluffy, about 2–3 minutes. If frosting is too stiff, add up to 1–2 tbsp more coconut milk; if too thin, add a little more confectioners' sugar to reach spreadable consistency. Add a pinch of salt to balance sweetness.

Toast coconut

While frosting is being prepared, toast 1/2 cup shredded coconut in a dry skillet over medium heat, stirring often, until golden brown and fragrant, about 3–5 minutes. Transfer to a plate to cool.

Optional soak

If using the optional light coconut syrup, brush each cake layer lightly with 1–2 tablespoons of the syrup to add extra moisture and coconut flavor.

Layer and fill

Place one cooled cake layer on your cake stand or serving plate. Spread half of the coconut cream filling evenly across the top, leaving a small border. Top with the second cake layer and press gently to level.

Crumb coat

Apply a thin crumb coat of the coconut frosting over the top and sides of the assembled cake to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost and garnish

Apply the remaining frosting evenly over the cake. Press the toasted shredded coconut onto the top and sides as desired and sprinkle the reserved toasted flaked coconut for extra texture. Refrigerate for at least 30 minutes to allow filling and frosting to set before slicing. Bring to room temperature 20–30 minutes before serving for best flavor and texture.