A slice of Coconut Cream Cake is like a joyful beach vacation for your taste buds. This cake is incredibly moist and fluffy, layered with a luscious coconut pastry cream and topped with a creamy coconut frosting. Each bite bursts with rich coconut flavor, balanced perfectly by the sweetness of cream cheese and a touch of vanilla. It’s an all-time favorite not just for the tropical flavor it imparts, but also for the delightful textures that dance together—the soft crumb from the cake, the rich cream filling, and the crisp coconut flakes.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coconut Cream Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Coconut Cream Cake

When I first stumbled upon a Coconut Cream Cake recipe, it sparked a delightful obsession. I remember making it for a family gathering, and within minutes, it disappeared! The way it combines nostalgia with indulgence makes it a show-stopper at any occasion, from birthdays to casual get-togethers. Whether you’re a seasoned baker or just getting started, this recipe will have you impressing guests and satisfying cravings. So grab your mixing bowls and let’s embark on this sweet adventure together.

Why You’ll Love This Recipe

Simple & Quick: With a bit of prep time, you can whip up this showstopper easily — it’s perfect even for beginner bakers.
Irresistible Flavor: The combination of fresh coconut cream and silky frosting creates a flavor that’s downright addictive.
Eye-Catching Appeal: Topped with shredded coconut, it’s as beautiful as it is delicious, making it ideal for any occasion.
Flexible Serving: Perfect for dessert after dinner or as a sweet afternoon treat with coffee—your friends and family will love it anytime!

Ingredients You’ll Need

1 1/2 cups (360 ml) whole milk: Essential for creating a rich and creamy base in both the cake and the pastry cream.
4 egg yolks: These add richness and help thicken the pastry cream.
3/4 cup (150 g) granulated white sugar: Provides sweetness to balance all other flavors.
Pinch of salt: Enhances flavor by balancing sweetness.
1 tsp vanilla: A must for a warm, aromatic flavor base.
1 tsp coconut extract: To amplify the coconut flavor throughout the cake.
2 tbsp + 1 tsp (19 g) cornstarch: Used to stabilize and thicken the pastry cream.
2 tbsp (28 g) unsalted butter, cold and cut in cubes: Richness for the pastry cream that enhances flavor.
2 1/2 cups (280 g) cake flour: Provides a light and fluffy texture for the cake.
1 1/2 tsp baking powder: Essential for the cake to rise properly.
1/4 tsp baking soda: Works in conjunction with baking powder for a perfect rise.
1/2 tsp salt: Includes another layer of flavor in the cake.
10 tbsp (140 g) unsalted butter, softened: Gives the cake moisture and a tender crumb.
1 1/2 cups (300 g) granulated white sugar: Sweetens the cake for that indulgent taste.
6 egg whites, at room temperature: Provide structure and leavening; ensure the cake is light.
2 tsp vanilla: Adds warmth and depth of flavor.
2 tsp coconut extract: Enhances coconut flavor seamlessly throughout the cake.
1 cup (240 ml) canned, full-fat coconut milk (unsweetened), at room temperature: Adds a rich, creamy texture.
1/2 cup (122 g) sour cream, at room temperature: Moistens the cake and adds a slight tang.
1/3 cup (80 ml) canned, full-fat coconut milk (unsweetened): For soaking the cake, ensures it stays moist.
1/4 cup (75 g/60 ml) sweetened condensed milk: Adds sweetness and creaminess when soaked into the cake.
1 cup (224 g) unsalted butter, softened: Base for the frosting, making it creamy.
8 oz (226 g) cream cheese, cold: For a luscious and tangy coconut cream cheese frosting.
2 cups (260 g) powdered sugar: Provides sweetness and structure to the frosting.
1 – 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like): Boosts that coconut flavor in the frosting.
1 cup (96 g) shredded, sweetened coconut flakes: For topping the cake and adding texture.

How to Make Coconut Cream Cake

Prepare Pastry Cream: In a medium saucepan, heat 1 1/2 cups of whole milk over medium-low heat just until it’s steaming. Lower the heat and keep it warm. In a large bowl, whisk together 4 egg yolks, 3/4 cup granulated white sugar, pinch of salt, 1 tsp vanilla, 1 tsp coconut extract, and 2 tbsp + 1 tsp cornstarch until the mixture is smooth and pale yellow. Gradually add 1/4 of the heated milk while stirring vigorously, then combine it all back in the saucepan. Cook over medium-low heat for about 10-15 minutes, mixing continuously until thick and soft peaks form. Remove from heat, add in 2 tbsp cold unsalted butter in cubes, then cover with plastic wrap directly on top to prevent a skin. Chill in the fridge until cooled.
Cake Preparation: Preheat your oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line with parchment paper. In a medium bowl, whisk together 2 1/2 cups cake flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. In a large bowl, cream together 10 tbsp softened unsalted butter and 1 1/2 cups granulated white sugar for 2 minutes using an electric mixer. Add 6 egg whites, 2 tsp vanilla, and 2 tsp coconut extract, mixing until pale and smooth. Add in 1 cup canned coconut milk and 1/2 cup sour cream, mixing until just combined. Gradually add in the dry ingredients until the batter is smooth, scraping the bowl as necessary.
Bake: Pour the batter into the prepared pan and bake for 40-45 minutes or until edges are golden and a toothpick inserted comes out clean. While the cake bakes, prepare the coconut milk soaking mixture by whisking together 1/3 cup canned coconut milk and 1/4 cup sweetened condensed milk in a liquid measuring cup and chilling in the fridge.
Cream Cheese Frosting: Once the cake is baked and cooled, add 1 cup softened unsalted butter to a large mixing bowl and mix on high until fluffy, about 5 minutes. Then combine with 8 oz cold cream cheese and mix until fluffy, around 1 minute. Sift in 2 cups powdered sugar and 1-1 1/2 tsp coconut extract, beating on low speed until combined and then on high speed until fluffy.
Assembly: Once the cake is completely cooled, cut a very thin layer off the top to allow room for soaking. Poke holes on the top of the cake using the handle of a rubber spatula or wooden spoon. Slowly pour the chilled coconut milk mixture over the top, helping it absorb with an offset spatula. Transfer cooled pastry cream to a piping bag and fill the holes of the cake (some will leak out). Spread the remaining pastry cream on top, then frost the whole cake with the cream cheese frosting. Finish by sprinkling shredded coconut flakes over the top and slice into 16 pieces for serving.

Storing & Reheating

To store Coconut Cream Cake, keep it in an airtight container at room temperature for up to two days. For longer freshness, move it to the refrigerator where it can stay good for about a week. If you need to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container for up to three months. Reheat in a microwave for around 10-15 seconds, but keep in mind, the texture might change slightly—adding a dollop of fresh cream could help restore some of that original deliciousness.

Chef’s Helpful Tips

Check that your eggs are at room temperature for fluffier egg whites. This helps the cake rise beautifully.
Avoid over-mixing when incorporating the dry ingredients; a few lumps are okay.
If you’re short on time, make the pastry cream and frosting a day ahead—just chill them until you’re ready to assemble.
For extra coconut flavor, consider using toasted coconut flakes as a topping.
Making the cake a day in advance will enhance its flavors as it sits, soaking up the coconut milk.

Enjoying Coconut Cream Cake is more than just tasting a dessert; it’s about reliving delightful memories and creating new ones. There’s something special about taking the time to bake this scrumptious treat, whether for a gathering or just indulging yourself. This cake will surely bring smiles and spark conversations!

Recipe FAQs

Can I make this cake ahead of time?

Absolutely! You can prepare the cake up to a day in advance. Just make sure to keep it tightly covered in the refrigerator. The flavors tend to develop beautifully, making it even more delicious!

What can I use instead of coconut extract?

If coconut extract isn’t available, try using additional vanilla extract for a slightly different flavor. Keep in mind the coconut profile will be less intense, but it’s still delicious!

How do I store leftover cake?

Store any leftover Coconut Cream Cake in an airtight container in the refrigerator for up to a week. It can also be stored at room temperature for a day or two, depending on the humidity.

Can I substitute the cake flour?

While cake flour brings a soft texture, you can substitute it with all-purpose flour. Just remember, the cake might be a little denser; consider adding an extra egg white for lightness.

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Coconut Cream Cake

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Author: Anna
Prep Time: 105 minutes
Cook Time: 42 minutes
Total Time: 2 hours 27 minutes
Yield: 16 servings 1x
Category: Cakes
Method: Baking
Cuisine: American

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Description

This Coconut Cream Cake is a delightful treat that combines a silky pastry cream with rich coconut flavor. Ideal for gatherings, its simple preparation will impress your guests and satisfy your sweet tooth.

Ingredients

Scale

1 1/2 cups (360 ml) whole milk
4 egg yolks
3/4 cup (150 g) granulated white sugar
pinch of salt
1 tsp vanilla
1 tsp coconut extract
2 tbsp + 1 tsp (19 g) cornstarch
2 tbsp (28 g) unsalted butter, cold and cut in cubes
2 1/2 cups (280 g) cake flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
6 egg whites, at room temperature
2 tsp vanilla
2 tsp coconut extract
1 cup (240 ml) canned, full fat coconut milk (unsweetened), at room temperature
1/2 cup (122 g) sour cream, at room temperature
1/3 cup (80 ml) canned, full fat coconut milk (unsweetened)
1/4 cup (75 g/60 ml) sweetened condensed milk
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1– 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like)
1 cup (96 g) shredded, sweetened coconut flakes

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Instructions

Heat the whole milk in a medium saucepan over medium-low heat until steaming; lower heat and set aside.
In a large bowl, whisk together egg yolks, granulated sugar, salt, vanilla, coconut extract, and cornstarch until pale and smooth.
Stir in a quarter of the heated milk, then add the rest while mixing until combined.
Transfer the mixture to the saucepan and cook over medium-low heat, stirring continuously for 10-15 minutes until thickened.
Remove from heat, add cold butter to the pastry cream, and mix until combined. Cover with plastic wrap directly on the cream and refrigerate until chilled.

Notes

For a lighter texture, ensure the egg whites are at room temperature before whipping.
Coconut flakes can be toasted for added flavor and crunch.
Let the cake cool completely before frosting for the best results.