Coconut Cream Cake

Coconut Cream Cake is divine.

This cake is so moist and just so flavorful.  We 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.

Toasting coconut for topping the cake is a beautiful (and delicious) addition to this cake!

Coconut-Cream-Cake-Recip

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

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

OTHER FAVORITE CAKE RECIPES

If you love this Coconut Cream Cake, you should check out these amazing cake recipes:

Classic Carrot Cake
Pineapple Upside Down Cake
German Chocolate Cake
Extreme Chocolate Layer Cake
Red Velvet Cake (Cupcakes)

Toast the coconut (for the topping) to bring out even more of the amazing coconut flavor.  This Coconut Cream Cakes is a dessert you’ll want to make when you are ready to impress. So good!  125% Loon Approved.

We love coconut so much. The distinct taste and texture works perfectly in savory dish and sweet dishes, as well. Not to mention beverages! Speaking of which…have you tried our Coconut Iced Coffee Cocktail?

Coconut-Cream-Cake-Recipe

THE BEST PANS FOR MAKING 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.

Now, let’s make this Coconut Cream Cake recipe!

Coconut Cream Cake

This Coconut Cream Cake is gorgeous and super delicious. Perfect when planning a special meal. So moist and so flavorful. Delicious.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: Cake, Coconut Cream
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Servings: 12 people
Calories: 1109kcal

Ingredients

FOR THE CAKE

  • 3 ¼ cups all-purpose flour
  • 1 ½ cup granulated sugar separated (1 1/4 for the cake, 1/4 cup for the meringue)
  • 1 tsp salt
  • ¼ tsp baking soda
  • 1 tbsp baking powder
  • 1 cup buttermilk room temperature
  • 5 large egg yolks save the egg whites
  • ¼ cup canola oil
  • 2 tbsp vanilla extract
  • 1 ½ cup unsalted butter 3 sticks, melted
  • cup egg whites

FOR THE COCONUT BUTTERCREAM FROSTING

  • 1 ¾ cups unsalted butter room temperature
  • 9 cups confectioners' sugar
  • 15 oz can sweetened cream of coconut
  • 2 tbsp sweetened coconut flakes plus another tablespoon - toasted

Instructions

  • Pre-heat oven to 275° F and grease 4 8-inch straight-edge cake pans.
  • In large bowl, combine the flour, 1 ¼ cups sugar, salt, baking soda, and baking powder. Set aside.
  • In bowl of stand mixer fitted with whisk attachment, whisk together buttermilk, yolks, oil, and vanilla.
  • Slowly incorporate melted butter.
  • Pour dry ingredients into creamed butter mixture and mix on low until combined. Set aside.
  • In large bowl, whisk egg whites (preferbaly with an electric hand mixer), slowly incorporating remaining ¼ cup granulated sugar until egg whites peak.
  • Fold peaked whites into batter and mix on low until mixture comes together.
  • Pour batter evenly into greased cake pans.
  • Bake for 25 - 30 minutes, or until toothpick comes out clean when inserted.
  • Cool completely on wire rack.
  • Once cooled, wrap in plastic and refrigerate until ready to frost.
  • While cake is cooking, make the frosting by beating butter in large bowl until smooth.
  • Slowly incorporate confectioners' sugar.
  • Add cream of coconut and coconut flakes to mixture and beat for 3 minutes or until fluffy.
  • Invert cakes from the pans.
  • Place one cake on serving dish. Use cake leveler to create even layers (optional).
  • Frost top layer, and then repeat with remaining cakes.
  • Frost sides of cake and top with toasted coconut.

Notes

Cake batter can also be baked in a 18x13-inch sheet pan. 

Nutrition

Calories: 1109kcal | Carbohydrates: 144g | Protein: 7g | Fat: 58g | Saturated Fat: 34g | Cholesterol: 211mg | Sodium: 273mg | Potassium: 210mg | Fiber: 1g | Sugar: 115g | Vitamin A: 1672IU | Calcium: 96mg | Iron: 2mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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22 Comments

    • Hi Beverly, yes, you can go with whole eggs. It will make the cake a little more dense (which isn’t a bad thing), but it will still be delicious. Let us know how it turns out or if you have any other questions! All the best, Kris & Wesley

  • Could you clarify the butter requirements for the cake vs the frosting?

    I see 1 1/2 3 sticks….I am assuming this means 1.5 cups OR 3 sticks of butter.

    The reason I ask is there is no mention of sticks in the frosting recipe, just 1 3/4 cup. I don’t want to add too much butter!

    • Hi Aimee! Sorry for the confusing ingredients listing there. It is 1 1/2 cups of unsalted butter, melted. Which is 3 sticks. We’ve updated the recipe to make that easier to understand. Thanks so much and let us know if you make the cake and what you think. We love it so much! Best, Kris & Wesley

  • I’ve seen Cream of Coconut and Coconut Milk at supermarkets, but never came across what your recipe asks for, Sweetened Cream of Coconut.
    Can you please give me the brand name you use in this recipe.

    • Hi Julie, it can be a little tricky to find. If you look in the beverage section of your supermarket, they usually carry sweetened coconut milk in the cocktail accessory area. There is a commonly used brand called Coco Lopez that you should be able to find. Let us know if you have any trouble. Thanks much and let us know how it turns out if you make the cake!! Best, Kris & Wesley

    • Hi Julie, I have Coco Lopez brand Real Cream of Coconut that came from the drink section but does not specify “sweet on the label but has sugar listed as the second ingredient whereas my can of Coconut Milk (store brand) does not list sugar in the ingredients list. So i’m assuming the Col Lopez Real Cream of Coconut is what I need? What say you Mr. Kris or Wesley? Love you guys by the way!

    • 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!

    • 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! :).

      • 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..

      • 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.

    • 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.

  • 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.

    • 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

    • 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

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