Coconut Cream Cake is a delightful dessert that has quickly become a favorite for special occasions. The luxurious taste and texture of this triple-tiered cake are sure to impress your guests. With its rich coconut flavor and fluffy layers, it’s a perfect treat for any celebration. Whether you’re serving it at a birthday party or a holiday gathering, this cake is bound to be the star of the dessert table.
Why You’ll Love This Coconut Cream Cake
This coconut cream cake not only looks stunning but tastes divine as well. Here are a few reasons why you’ll fall in love with it:
- Impressive triple-tiered design that makes it a showstopper.
- Rich coconut flavor that elevates any dessert table.
- Moist texture thanks to coconut milk and cream.
- Versatile for various occasions, including weddings and birthdays.
- Easy coconut cream cake recipe that anyone can follow.
- Perfect for coconut lovers with its creamy layers and frosting.
This cake is not just a treat; it’s a coconut layer cake that evokes joy and celebration, making it a must-try in the realm of coconut cream desserts.
Ingredients for Coconut Cream Cake
Gather these items:
- 1/2 cup butter
- 1 1/2 cups granulated sugar
- 6 egg whites
- 6 tablespoons vegetable oil
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 6 tablespoons coconut milk
- 6 tablespoons coconut cream
- 6 tablespoons sour cream
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 5 cups powdered sugar
- 1 – 2 tablespoons coconut cream
- 1/8 teaspoon coconut extract (optional)
- 1 cup shredded sweetened coconut
How to Make Coconut Cream Cake Step-by-Step
- Step 1: In a medium bowl, use a hand mixer to beat the butter and sugar together until light and fluffy. Add vanilla extract and coconut extract (if using). Mix briefly.
- Step 2: Beat well until fully incorporated into the sugar/butter mixture until smooth. Slowly drizzle in the vegetable oil while mixing on medium-low speed until well combined.
- Step 3: In a separate bowl, sift together the flour, kosher salt, baking soda, and baking powder.
- Step 4: Add half of the dry ingredients to the wet mixture, followed by half of the coconut milk, coconut cream, and sour cream. Mix on low-speed until just combined.
- Step 5: Divide the batter between the prepared pans, filling each about 1/2 full. Bake for 25 minutes, or until a toothpick inserted comes out clean. Let cool in pans for 10-15 minutes before transferring to wire racks.
- Step 6: In a large bowl, beat the butter and cream cheese together until smooth. Add optional coconut extract if using.
- Step 7: Add powdered sugar and a splash of remaining coconut milk. Mix until smooth and fluffy. Adjust consistency with more milk or sugar as needed.
- Step 8: Add 4 dollops of frosting on the first layer to prevent tearing when spreading frosting. Spread with an offset spatula.
- Step 9: Stack the second layer, repeat frosting process.
- Step 10: Frost the top with an offset spatula, smoothing piped frosting around the sides.
- Step 11: Sprinkle shredded coconut on top and gently press into the sides.
Pro Tips for the Perfect Coconut Cream Cake
Keep these in mind:
- Use room temperature ingredients for better mixing.
- Don’t over-mix the batter to maintain a fluffy texture.
- Let the cake layers cool completely before frosting to prevent melting.
- Consider adding a tropical twist with pineapple layers or coconut-flavored cake variations.
Best Ways to Serve Coconut Cream Cake
This cake is perfect as-is or dressed up for special occasions. Here are some ideas:
- Pair with fresh fruits like strawberries or raspberries for a colorful touch.
- Serve with a scoop of vanilla ice cream for a delightful contrast.
- Consider a coconut cake with cream cheese frosting variation for an added creaminess.
How to Store and Reheat Coconut Cream Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. When ready to enjoy, allow it to come to room temperature before serving. This cake can also be made ahead of time, making it a great option for meal prep.
Frequently Asked Questions About Coconut Cream Cake
What’s the secret to perfect Coconut Cream Cake?
The secret lies in the use of quality ingredients and ensuring that your butter and eggs are at room temperature. This allows for a better emulsion, resulting in a moist moist coconut cake recipe that’s fluffy and flavorful.
Can I make Coconut Cream Cake ahead of time?
Absolutely! You can bake the layers a day in advance. Wrap them tightly in plastic wrap and refrigerate. Frost before serving for best results.
How do I avoid common mistakes with Coconut Cream Cake?
To avoid common mistakes, ensure that all ingredients are at room temperature, and be cautious not to over-mix the batter, which can lead to a dense cake. Following the easy coconut cream cake recipe will guide you through the process.
Variations of Coconut Cream Cake You Can Try
There are countless ways to personalize your coconut cream cake. Here are a few ideas:
- Add crushed pineapple between layers for a tropical coconut cake recipe.
- Experiment with gluten-free options by substituting regular flour.
- Try a coconut cream cake with whipped cream topping for a lighter finish.
- Decorate with fresh fruit or edible flowers for an elegant touch.
With each variation, you can create a unique dessert that will delight your guests and leave them wanting more.
Coconut Cream Cake: 7 Layers of Heavenly Delight
- Total Time: 1 hour 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in the luxurious taste and texture of this triple-tiered coconut cream cake. Its impressive height is matched only by its rich coconut flavor, making it the ideal dessert for any special occasion.
Ingredients
- 1/2 cup butter
- 1 1/2 cups granulated sugar
- 6 egg whites
- 6 tablespoons vegetable oil
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 6 tablespoons coconut milk
- 6 tablespoons coconut cream
- 6 tablespoons sour cream
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract (optional)
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 5 cups powdered sugar
- 1 – 2 tablespoons (leftover) coconut cream
- 1/8 teaspoon coconut extract (optional)
- 1 cup shredded sweetened coconut
Instructions
- In a medium bowl, use a hand mixer to beat the butter and sugar together until light and fluffy. Add vanilla extract and coconut extract (if using). Mix briefly.
- Beat well until fully incorporated into the sugar/butter mixture. The texture should be smooth, slightly frothy, with a milkshake-like consistency. Slowly drizzle in the vegetable oil while mixing on medium-low speed until well combined.
- In a separate bowl, sift together the flour, kosher salt, baking soda, and baking powder.
- Add half of the dry ingredients to the wet mixture, followed by half of the coconut milk, coconut cream, and sour cream. Mix on low-speed until just combined. Do not over-mix. Add the remainder of the wet and dry ingredients to the bowl, and mix until fully incorporated. Use a spatula to scrape down the sides of the bowl. Give the batter a final stir by hand with the spatula to ensure a smooth, even consistency.
- Divide the cake batter between the prepared pans, filling each about 1/2 full. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10-15 minutes, then transfer to a wire rack to cool completely before frosting.
- In a large bowl, beat the butter and cream cheese together until smooth. If using (optional) coconut extract, add it now and mix to incorporate.
- Add powdered sugar to the bowl, plus a splash of the remaining coconut milk. Mix until smooth and fluffy, about 3 minutes. If the frosting is too thick, add a bit more coconut milk. If it’s too thin, add more powdered sugar until you reach the desired consistency. If the frosting is too sweet add a tiny pinch of salt.
- Add 4 dollops of frosting on top of the first layer of cake. This will help prevent the cake from tearing when you spread the frosting. Use a cookie scoop or spoon for this. With an offset spatula, spread the frosting over the cake. Smooth it out with a sweeping motion while turning the cake.
- Stack the second cake layer on top of the first, aligning the edges, and repeat the process of dolloping the frosting and spreading it.
- Place it bottom side up for an even surface. Add some frosting to a piping bag and snip a small hole at the end. Pipe even lines of frosting around the sides of the cake.
- Frost the top of the cake with a small offset spatula. Smooth out the piped-on frosting around the sides with a side scraper held at a 45° angle toward the cake. Apply gentle pressure as you turn the cake plate.
- At the top of the cake, pull in the frosting from the outer edges towards the center with a series of strokes. Wipe the spatula clean after each stroke. Tidy up the edges around the bottom of the cake with a clean offset spatula.
- Sprinkle shredded coconut over the top. For the sides, with a handful of coconut, start from the bottom and gently move upwards. Let the shreds fall out of your hand and stick to the frosting. Continue until all sides of the cake are covered.
Notes
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 729
- Sugar: 56 g
- Sodium: 400 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 98.6 g
- Fiber: 1 g
- Protein: 6.4 g
- Cholesterol: 100 mg
Keywords: Coconut Cream Cake