Coconut Cream Cake

For this recipe, we filled moist coconut cake layers with an indulgent coconut pastry cream, and frosted with a light and airy whipped coconut cream cheese frosting. SO good!

Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 15

Ingredients

Cake Layers

• 1 ½ sticks (170 g) unsalted butter, softened
• 2 cups (400 g) sugar
• 4 large eggs, room temperature
• 3 cups (342 g) cake flour
• 2 tsp (8 g) baking powder
• ½ tsp (3 g) baking soda
• ½ tsp (3 g) salt
• 1 ¼ cups (296 g) buttermilk
• ¼ cup (54 g) vegetable oil
• 1 ½ tsp (6 g) coconut extract
• 1 tsp (4 g) vanilla extract

Coconut Pastry Cream

• 4 egg yolks
• ½ cup (100 g) sugar
• ¼ cup (30 g) cornstarch
• ½ tsp (3 g) salt
• 1 cup (242 g) whole milk
• 1 cup (232 g) coconut milk
• 1 cup (85 g) sweetened flaked coconut
• 1 tsp (4 g) vanilla extract
• ½ tsp (2 g) coconut extract

Whipped Coconut Cream Cheese Frosting

• 8 oz (225 g) cream cheese, softened
• 1 cup (115 g) confectioners’ sugar, sifted
• 1 tsp (4 g) vanilla extract
• ½ tsp (2 g) coconut extract
• 1 ½ cups (348 g) heavy whipping cream

Decoration

• 14 oz (396 g) sweetened flaked coconut

Instructions

Cake Layers

1. Preheat oven to 350°F (175°C). Grease and flour three 8×2 inch round pans.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
3. In another bowl, combine buttermilk, vegetable oil, vanilla extract, and coconut extract. Set aside.
4. In a mixer, beat butter at medium speed until smooth. Gradually add sugar and beat 3–5 minutes until light and fluffy.
5. Add eggs one at a time, mixing until incorporated.
6. On low speed, alternately add flour mixture and buttermilk mixture, starting and ending with dry ingredients. Mix until just combined.
7. Bake 25–30 minutes or until a toothpick comes out clean. Cool 10 minutes, then turn out of pans.

Coconut Pastry Cream

1. Whisk egg yolks in a medium bowl.
2. In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in milk and coconut milk.
3. Cook over medium heat, stirring constantly until sugar dissolves and mixture simmers.
4. Temper egg yolks by stirring in ¼–½ cup of hot mixture, then return to saucepan. Whisk until thickened (3–4 minutes).
5. Remove from heat, stir in vanilla, coconut extract, and flaked coconut.
6. Pour into a heatproof bowl, cover with plastic wrap pressed against the surface, and refrigerate until chilled.

Whipped Coconut Cream Cheese Frosting

1. Chill mixing bowl and beaters 15–30 minutes. Beat cream until stiff peaks form; refrigerate.
2. In a separate bowl, beat cream cheese, powdered sugar, coconut extract, and vanilla until smooth.
3. Fold cream cheese mixture into whipped cream. Refrigerate if needed.

Assemble the Cake

1. Place first cake layer on plate. Spread coconut pastry cream, leaving ¼–½ inch from edges.
2. Repeat with second layer and top with third. Fill gaps with whipped frosting.
3. Frost sides with whipped frosting and press flaked coconut around edges.
4. Top center with additional pastry cream, pipe frosting rosettes, and sprinkle coconut.
5. Refrigerate cake; remove 1–2 hours before serving for best texture.

Notes

• Buttermilk substitute: Add 1 tbsp vinegar or lemon juice to milk to 1 ¼ cup, let sit 5 minutes.
• Cake flour substitute: For each cup, remove 2 tbsp flour, replace with 2 tbsp cornstarch.

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