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.

Nutrition

Serving Size: 1 slice
Calories: 316
Sugar: 16 g
Sodium: 120 mg
Fat: 19 g
Saturated Fat: 12 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 94 mg