Coconut Cream Cake
A rich, tender coconut layer cake filled with silky coconut pastry cream and finished with a fluffy whipped coconut cream cheese frosting. Ultra-moist, bakery-style, and loaded with coconut flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 15 servings
- Cuisine: American
Ingredients
**Cake Layers**
1 1/2 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
1/2 tsp (3 g) baking soda
1/2 tsp (3 g) salt
1 1/4 cups (296 g) buttermilk
1/4 cup (54 g) vegetable oil
1 1/2 tsp (6 g) coconut extract
1 tsp (4 g) vanilla extract
**Coconut Pastry Cream**
4 egg yolks
1/2 cup (100 g) sugar
1/4 cup (30 g) cornstarch
1/2 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
1/2 tsp (2 g) coconut extract
**Whipped Coconut Cream Cheese Frosting**
8 oz (225 g) cream cheese, softened
1 cup (115 g) powdered sugar, sifted
1 tsp (4 g) vanilla extract
1/2 tsp (2 g) coconut extract
1 1/2 cups (348 g) heavy whipping cream
**Decoration**
14 oz (396 g) sweetened flaked coconut
Instructions
**Cake Layers**
Preheat oven to 350°F (175°C). Grease and flour three 8×2 inch round cake pans.
Whisk flour, baking powder, baking soda, and salt in a medium bowl.
In another bowl, combine buttermilk, oil, vanilla, and coconut extract.
Beat softened butter until smooth. Add sugar gradually and beat 3–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each.
Alternate adding dry ingredients and buttermilk mixture, beginning and ending with dry. Mix only until combined.
Divide batter evenly between pans.
Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks.
**Coconut Pastry Cream**
Whisk egg yolks in a bowl.
In a saucepan, mix sugar, cornstarch, and salt. Slowly add milk and coconut milk.
Cook over medium heat until simmering.
Temper yolks with 1/4–1/2 cup hot mixture, then pour back into pan.
Cook 3–4 minutes until thickened.
Remove from heat; stir in vanilla, coconut extract, and flaked coconut.
Cover with plastic wrap touching the surface and chill completely.
**Whipped Coconut Cream Cheese Frosting**
Chill bowl and beaters 15–30 minutes.
Beat heavy cream to stiff peaks; refrigerate.
In another bowl, beat cream cheese, powdered sugar, vanilla, and coconut extract until smooth.
Fold whipped cream into cream cheese mixture. Chill if needed.
**Assemble the Cake**
Place first layer on cake plate. Spread a layer of coconut pastry cream, leaving a small border.
Add second layer and repeat.
Top with third layer and fill gaps with whipped frosting.
Frost the entire cake with whipped coconut frosting.
Press sweetened coconut around the sides and top.
Decorate with rosettes and extra pastry cream if desired.
Refrigerate cake; let sit at room temperature 1–2 hours before serving.
Notes
• Substitute buttermilk by adding 1 tbsp vinegar or lemon juice to milk; rest 5 minutes.
• Make cake flour by replacing 2 tbsp of flour per cup with cornstarch.
• Chill pastry cream fully before assembling to prevent sliding.
• Cake layers may be baked 1 day ahead. Frosting should be made fresh for best texture.
Find it online: https://kindeat.com/coconut-cream-cake/