Coconut Cream Cake

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Coconut Cream Cake

This Coconut Cream Cake recipe is divine.  Moist and so flavorful.  I just love a cake with multiple layers, but you could easily do this in 2 pans (instead of 4), or even in a cake sheet.

If you go with 2 pans (instead of 4), increase the cook time to 45 minutes (or until an inserted toothpick comes out clean).

Coconut Cream Cake recipe

The oven temp may seem low, but don’t worry, it helps produce a cake that is moist and super delicious.

Toast the coconut (for the topping) to bring out even more of the amazing coconut flavor.  This is a cake to make when you want to impress.  So good!  125% Loon Approved.

Coconut Cream Cake

Be sure your 8-inch cake pans are straight-edge for best results.   These are the cake pans I use, and I absolutely love them.


5.0 from 1 reviews
Coconut Cream Cake
 
Prep time
Cook time
Total time
 
This Coconut Cream Cake is gorgeous and super delicious. Perfect when planning a special meal. So moist and so flavorful. Delicious.
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: 12
Ingredients
  • FOR THE CAKE:
  • 3¼ cups all-purpose flour
  • 1½ cup granulated sugar, separated (1¼ for the cake, ¼ cup for the meringue)
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 cup buttermilk, room temperature
  • 5 large egg yolks (save the egg whites)
  • ¼ cup canola oil
  • 2 tablespoons pure vanilla extract
  • 1½ cup (3 sticks) unsalted butter, melted
  • ⅓ cup egg whites
  • FOR THE COCONUT BUTTERCREAM FROSTING:
  • 1¾ cups unsalted butter, room temperature
  • 9 cups confectioners' sugar
  • 15 oz. can sweetened cream of coconut
  • 2 tablespoons sweetened coconut flakes, plus another tablespoon - toasted
Instructions
  1. Pre-heat oven to 275 F and grease 4 8-inch straight-edge cake pans.
  2. In large bowl, combine the flour, 1¼ cups sugar, salt, baking soda, and baking powder. Set aside.
  3. In bowl of stand mixer fitted with whisk attachment, whisk together buttermilk, yolks, oil, and vanilla.
  4. Slowly incorporate melted butter.
  5. Pour dry ingredients into creamed butter mixture and mix on low until combined. Set aside.
  6. In large bowl, whisk egg whites, slowly incorporating remaining ¼ cup granulated sugar until egg whites peak.
  7. Fold peaked whites into batter and mix on low until mixture comes together.
  8. Pour batter evenly into greased cake pans.
  9. Bake for 25 - 30 minutes, or until toothpick comes out clean when inserted.
  10. Cool completely on wire rack.
  11. Once cooled, wrap in plastic and refrigerate until ready to frost.
  12. While cake is cooking, make the frosting by beating butter in large bowl until smooth.
  13. Slowly incorporate confectioners' sugar.
  14. Add cream of coconut and coconut flakes to mixture and beat for 3 minutes or until fluffy.
  15. Invert cakes from the pans.
  16. Place one cake on serving dish. Use cake leveler to create even layers (optional).
  17. Ice top of layer, and then repeat with remaining cakes.
  18. Ice sides of cake and top with toasted coconut.
  19. Serve and enjoy!

 

14 Comments

  • Reply August 4, 2017

    Leslie Funn

    Do you have an elevation alteration for the recipe? I live at 6500 ft above sea level.

    • Reply August 5, 2017

      krislongwell

      Great question, Leslie! I’m going to do a little research on that question. I don’t want to give you an answer that might lead to less than desirable results. Be back in touch. Thank you!

  • Reply August 1, 2017

    Mamisella

    I like moist cakes – what can I wet the cakes with that would pair well with the coconut flavor?

    • Reply August 1, 2017

      krislongwell

      The meringue folded into the batter keeps it nice and moist. The butter and buttermilk help, too. That works for us! But, did you have anything else in mind? I hope I was understanding your question correctly! :).

      • Reply August 1, 2017

        Mamisella

        Hi Kris,
        you did understand my question correctly. I was wondering if I could drizzle the cake layers lightly with a simple flavored syrup … not sure what to put in terms of flavor (rum) in as I wouldn’t want to overpower the other flavors..

        • Reply August 1, 2017

          krislongwell

          oooh, a touch of rum would be nice in the cake batter, or mixed in with the icing. Maybe 1/4 cup? Dark rum would be nice. I’ll think on it some more, too.

  • Reply July 28, 2017

    Bearspirit

    I hunch there is an error in the temperature the recipe states to preheat the oven? Not 275’F surely?

    • Reply July 28, 2017

      krislongwell

      Hi there! Nope! No error. Lots of folks ask that question. When you divide it among the 4 cake pans, it cooks more quickly. If cooking in two pans, increase the cook time to about 45 minutes. Of course, ovens vary from oven to oven, so, as we’re certain you now, the good ole’ clean toothpick test is always best. In some ovens, it may take a little longer. When I make it, it takes close to 30 minutes.

  • Reply July 24, 2017

    Gail

    This looks like a wonderful cake. But why in the world would you put the picture of a bowl of melted butter on the print copy instead of a picture of the cake? I want a pic of the final result when I print so I can see how it should look.

    • Reply July 24, 2017

      krislongwell

      That’s a great question, Gail! It should be the picture of the cake! Some kind of a glitch that our tech team is looking into. Thanks for giving us the heads up! More importantly…we hope the cake turns out to your liking!!! Best, Kris & Wesley

  • Reply June 17, 2017

    Ashley

    This recipe looks so yummy!! Does it work well as a cupcake recipe as well? Thanks!

    • Reply June 17, 2017

      krislongwell

      Yes! That would be amazing! Just adjust your cook time. Try a batch, you’ll know the amount of time you need. Let us know how they turn out, now we want to make these into cupcakes!!! xo Kris & Wesley

  • Reply April 14, 2017

    Per Lofving

    Mmmmmm…. this cake looks just right for Sunday lunch. Or breakfast? Per

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