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.
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).
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.
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.
Coconut Cream Cake
FOR THE CAKE
- 3 1/4 cups all-purpose flour
- 1 1/2 cup granulated sugar separated (1 1/4 for the cake, 1/4 cup for the meringue)
- 1 tsp salt
- 1/4 tsp baking soda
- 1 tbsp baking powder
- 1 cup buttermilk room temperature
- 5 large egg yolks save the egg whites
- 1/4 cup canola oil
- 2 tbsp pure vanilla extract
- 1 1/2 cup 3 sticks unsalted butter, melted
- 1/3 cup egg whites
FOR THE COCONUT BUTTERCREAM FROSTING
- 1 3/4 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
- Pre-heat oven to 275 F and grease 4 8-inch straight-edge cake pans.
- In large bowl, combine the flour, 1 1/4 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, slowly incorporating remaining 1/4 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.