coconut cream cake

Coconut Cream Poke Cake using Box Cake Mix

(15.25 ounces) box yellow cake mix

ingredients on back of cake mix box

(15 coconut cream

(14 ounces) can sweetened condensed milk

(8 ounces) container cool whip

coconut flakes

Bake cake per instructions on back of cake mix box for a 9 x 13 baking dish.

(For a bakery style cake, I substituted milk for the water and melted butter for the oil.)

When cake is done, while still hot, poke holes all over cake (a lot of holes). Make sure fork goes about 3/4 of the way through the cake, you don&#039;t want to poke holes through to the bottom.

Mix together the coconut cream and sweetened condensed milk. (NOTE: the coconut cream may come out of the can as a solid on top and liquid on bottom. That is fine. just blend really good in the bowl before mixing in the milk.

Slowly pour the liquid over the cake, even spooning it on and pushing liquid as much as possible into the holes.  Cool cake completely before icing the cake.

Once cake is cool you can frost with cool whip and sprinkle as much coconut flakes onto cool whip and push into the cool whip to hold flakes.

Cake should be refrigerated. Enjoy.

Coconut Cream Cake

15.25 oz box of coconut cake

flour

7 oz package sweetened flaked coconut, divided

15 coconut

14 oz can sweetened condensed milk

heavy cream

sugar

oz cream cheese (softened)

tsp pure vanilla extract

6 oz package frozen fresh coconut, thawed

Preheat the oven to 350°F. Grease and flour a 13 x 9 x 2 inch non stick metal pan or spray with baking spray.

For the cake: Prepare the cake per the directions on the box, plus 1/2 cup self-rising flour. Mix in ½ of the 7 oz bag of sweetened flaked coconut into the batter by hand.

Bake per the directions until the top is golden and a toothpick inserted into the center comes back clean.

For the coconut cream filling: After removing the cake from the oven use a fork or bamboo skewer to poke holes over the top of the hot cake.

In a small mixing bowl, whisk together the cream of coconut with the sweetened condensed milk. Slowly pour over the hot cake, spreading the coconut milk into the holes as you go. Allow the cake to cool completely. Chill overnight.

For the frosting: beat together the heavy cream, powdered sugar, softened cream cheese and vanilla extract. until light and fluffy. Spread over the top of the cake..

Toss together the remaining sweetened flaked coconut with the thawed fresh coconut. Sprinkle evenly over the frosting.

Chill for 1 more day before serving.

This Coconut Custard Cake is a coconut cake flavored with coconut and layered with a decadent creamy coconut custard and frosted with cream cheese frosting. Cover this cake with shredded coconut for the ultimate coconut cake. 

Coconut Custard Cake

vegetable oil

tablespoon (28 grams) unsalted butter, melted

tablespoon (15 milliliters) coconut extract

(5 milliliters) pure vanilla extract

½ cup (118 ml) sour cream

½ cups (350 grams) all-purpose flour

(7.5 grams) baking powder

(4.5 grams) baking soda

(5 grams) salt

cup (315 milliliters) coconut milk,

¼ cup (296 milliliters) heavy whipping cream, divided

(13 grams) corn starch

unsalted butter

(142 grams) granulated sugar

¼ cups (170 grams) shredded coconut, sweetened

vanilla extract

(114 grams) unsalted butter, softened

oz (339 grams) cream cheese, softened

(5 milliliters) vanilla extract

(390 grams) powdered sugar

(151 grams) shredded sweetened coconut, toasted

Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Prepare your bake even stripes if desired.

In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs sour cream and extracts. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.

In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the coconut milk at a time and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.

Divide the batter evenly between the three pans, about 1 2/3 cups of batter per pan. Bake at 350°F for 20-24 minutes and rotate your pans in the oven halfway through.

Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.

Toast the coconut in the preheat oven. Line a baking sheet with parchment paper, spread the coconut evenly on the pan. Bake for 5-8 minutes, or until desired color is reach. Transfer to a bowl or plate to stop the cooking process. Cool completely.

For the cake:

In a small bowl, combine 3 tablespoons of heavy whipping cream and corn starch and whisk until thickened. Add additional heavy cream if necessary to get a liquid consistency.

In a medium saucepan, melt the butter over medium heat and add remaining heavy whipping cream, sugar and shredded coconut. Heat the mixture, stirring occasionally just until the mixture is nearly boiling.

Lastly, add the corn starch mixture and continuing to heat over medium high heat until the mixture is thickened, stirring constantly. Whisk in the vanilla extract last.

Set the mixture aside and all it too cool completely.

For the filling:

Once the cake and filling has cooled, prepare the frosting. In a large mixing bowl, combine the butter and cream cheese and beat on medium-high speed using the paddle attachment. Beat until smooth and creamy.

Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.

For the frosting:

Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a dam of frosting around the outside edge of the cake using a large round piping tip.

Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat the above steps.

Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese icing, you don’t need a very thick layer.

Use your hands to gently pat the shredded coconut into the frosting, covering the cake as thoroughly as possible.

Refrigerate the cake for at least 30 minutes before serving.  Keep covered in an airtight container to prevent the cake from drying out.

To assemble the cake:

Made this cake yesterday.  Omitted the rum, and used a 13 x 9 sheet pan.  Used the leftover batter in a small loaf pan to make a cake for myself.  (One for them, and one for me!)  Hands down best coconut cake I've ever tasted!  More trouble that I usually take, but so worth it.  Love coconut.

I've been looking for the perfect coconut cake, and this is it!  It is so tender that I had trouble keeping it together when taking the layers from the pans!  I did use about 3-4 T of heavy whipping cream in the frosting and whipped it well, to soft peak stage.


Next time I will double the recipe and make it in 2 oblong pans - this one is going to go fast!

You probably used regular flour instead of cake flour. That’s what I did! ?‍♀️ Guess I’ll just have to try again...darn! ?

I made this for the first time today and it was incredible!  The cake is super light and flavorful!  Thank you!

I made this cake for my husbands birthday and all 14 guests loved it! I will definitely make it again. However a few corrections/suggestions to the recipe. 
1. The prep time took longer than the 20 minute minutes stated (and I’m an accomplished cook.) It took about 20 minutes for each of the four  stages...cake, filling, frosting, assembling.  
2. In step number 10, you need to add a little more of the heavy cream to the 4 teaspoons of cornstarch to get it to mix smoothly. I used about 3 tablespoons instead of the 1 tablespoon that was suggested to get it to combine better. 
3. I didn’t have coconut rum so I used spiced rum but only one tablespoon instead of two and added an extra tablespoon of coconut cream. 

It was truly delicious!! I made one mistake by opening the oven to peak (never open the oven!) and the cakes fell in the middle but it was still delicious just not as thick. Can’t wait til the next celebration to make it again!

Can I cut recipe in 1/2 and make smaller cake? Suggestions please?

I spent the afternoon baking this cake. Started with the custard. It turned out rather loose.  It is thick but is thin enough to drip down the sides if not careful. 
Can’t figure out how to send a photo here. But I’m pretty sure the cake is a total failure. All three layers look like I put a bowl on top of the batter. All three completely sunk! Last disaster is the frosting. I ended up putting about 5 cups of powdered sugar and still is pretty thin. I gave up on that and put in the fridge also. 
Now, can shed some light on my crazy disaster?

I made this for Thanksgiving. This was my very first cake that I made from scratch and I’m so proud! I read through the instructions and tips a few times before getting started. Excellent tips and thorough instructions! Only suggestion I would give is make sure you buy 2 bags of the sweetened coconut flakes. Everyone loved it!

My daughter made this for me for Mother’s  Day. It was so yummy and moist. I shared with a friend of mine who is also crazy for coconut and she said she couldn’t stop thinking about it. LOL

I have been looking for a coconut cream cake for forever!! There is this restaurant in downtown chicago that has such a good coconut cream cake and it’s $80!! So when i found this recipe i was so excited. I made it for mother’s day today and my entire family were drooling over it!

Made this cake for my husbands birthday, it was amazing both the cake, filling and icing.  I did adjust cooking time about 10 minutes longer and will decrease sugar amount in filling next time but worth the steps and time.  Cake was so deliciously scratch tasting and perfect density.  Will be making this every year for him,  we all enjoyed every last lick.

Cake taste delicious, unfortunately it doesn’t rise well. Made it twice, following the directions to a T and it collapsed worse than the Soviet Union in 1991...excellent cake bowl

The cake fell horribly. The custard is too sweet. All together, it was a failed attempt at a cake. Very disappointed 😔

I wasn’t sure how the cake was going to turn out. It fell in the middle, but once it was filled and iced. It was DELICIOUS!  My son and father love coconut cake and they both agreed this was the best one that they have had. This will definitely be a go to for us.

I used the original recipe you posted a couple months ago and the flavor of the cake was phenomenal! Not to mention the moist texture - I've run into problems with dry cakes with many other recipes I have tried, and this one was delicious! I did have issues with it sinking, but I was mainly using it for cake pops, so it didn't matter too much. I noticed you mentioned updating the recipe to minimize sinking - just wondering if the flavor and texture of the update recipe are similar?

The layers came out very hard. Way to hard, that is difficult to cut with fork :/ didn’t increase at all when I baked them. I guess because of to much liquids and flour. Coconut milk from layers you can not taste al all, so in my opinion is better to make a sponge cake layers, there you can avoid using That much flour; then you can make a cream with coconut ingredients, would be a lot softer, and tasty and more easy on the stomachs.

Hi, this same thing happened to me, would you mind resending the original receipt? Making the cake for christmas dessert tomorrow! Thanks

This cake is amazing! The coconut flavor is spot on. I absolutely loved the combination of the custard and it paired wonderfully. 
My sister has already requested that I make this for the second time. 
I am sure of it that this will be her new bday cake request from here on out. 
Thank you so much for such a lovely recipe

This heavenly Coconut Cream Cake has such amazing flavor! Moist cake layers are filled with homemade coconut pastry cream and frosted with a whipped coconut cream cheese frosting in this crowd-pleasing dessert.

(400 grams) sugar

eggs, room temperature

(342 grams) cake flour

(8 grams) baking powder

(3 grams) baking soda

(3 grams) salt

(296 grams) buttermilk —

(54 grams) vegetable oil

(6 grams) coconut extract

tsp (4 grams) vanilla extract

egg (the

(100 grams) sugar

(30 grams) cornstarch

(242 grams) whole milk

(232 grams) coconut milk (Found

(85 grams) sweetened flaked coconut

(4 grams) vanilla extract

(2 grams) coconut extract

(115 grams) powdered sugar, measure then sift

heavy whipping cream

Preheat the oven to 350 degrees, grease and...

Preheat the oven to 350 degrees, grease and flour three 8×2 inch round pans.

In a medium bowl, whisk the flour, baking...

In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside

In another bowl, add the buttermilk, oil, vanilla...

In another bowl, add the buttermilk, oil, vanilla extract, and coconut extract.  Set aside..

In the bowl of your mixer, add the...

In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.

With the mixer on low speed, alternately add...

With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). After the last addition, slightly increase the mixing speed until combined.

Do not mix above medium speed or over...

Do not mix above medium speed or over mix the cake batter.

Bake at 350 degrees for 25-30 minutes or...

Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.

In a medium bowl, whisk egg yolks and...

In a medium bowl, whisk egg yolks and set aside.  

In a saucepan, combine the sugar, cornstarch  and...

In a saucepan, combine the sugar, cornstarch  and salt.  Whisk to blend.

Gradually stir in the milk and coconut milk.

Cook over medium heat stirring constantly to dissolve...

Cook over medium heat stirring constantly to dissolve the sugar.

Bring the mixture to a simmer.  Remove from...

Bring the mixture to a simmer.  Remove from the heat. Spoon 1/4 to 1/2 cup of the hot mixture into the bowl holding the egg yolks, stir constantly. You are tempering the eggs so you will not have scrambled eggs when you pour them into the simmering saucepan.  Pour this into the saucepan, whisk constantly until the mixture begins to thicken. 

When it begins to thicken, remove from the...

When it begins to thicken, remove from the heat, add the vanilla and coconut extract plus the cup of flaked coconut.  Remember the filling will thicken even more as it cools.

Pour pastry cream into a heat proof bowl...

Pour pastry cream into a heat proof bowl or small flat casserole dish (for faster cooling.  Let it cool a bit then cover with plastic wrap, pressing the wrap against the filling to prevent a skin from forming. Refrigerate until the cream is throughly cold before using.

Freeze your mixing bowl and beaters 15 minutes...

Freeze your mixing bowl and beaters 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator. 

Use the whisk attachment for a stand mixer,...

Use the whisk attachment for a stand mixer, or beaters on your hand mixer.  Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.  

In another bowl combine the cream cheese, powdered...

In another bowl combine the cream cheese, powdered sugar, coconut extract, and vanilla.  Beat until very smooth.  Fold this into the whipped cream. Cover and refrigerate.  If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.  

Coconut Cream Cake with Coconut Cream Cheese Frosting is super moist and delicious with the best coconut cream cheese frosting! This cake will be devoured and loved by all!

Coconut Cream Cake with Coconut Cream Cheese Frosting

butter (softened)

white sugar

cream of coconut (Coco Lopez is

eggs

baking powder

baking soda

salt

buttermilk

coconut extract

block cream cheese (softened)

milk (as needed)

Toasted Coconut* (see below)

Preheat oven to 315 degrees. Prepare two 8 inch cake pans by spraying with cooking spray and dusting with flour. You can add a parchment round as well for easier release from the pan.

On medium speed, beat together butter, sugar, cream of coconut, and egg yolks until fluffy.

In another bowl, sift together flour, baking powder, baking soda, and salt.

In a liquid measuring cup, measure out the buttermilk and add the coconut extract.

Add the dry ingredients and the buttermilk to the butter and sugar mixture, alternating between the buttermilk and dry ingredients. Scrape down the bowl and mix again briefly.

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold egg whites into the cake batter.

Separate the batter equally into the two pans.

Bake for 50 minutes. Test the center for doneness. This can be done with a toothpick inserted into the center to see if it comes out clean, or you can gently press your fingertips against the center of the cake. If it is done, the top will spring back. If it needs more time, add 10 minutes and check again until done.

Remove from oven and place on a cooling rack.

OPTIONAL: If you would like to add extra moistness to your cake, while the cake is still hot use a pastry brush to brush the remaining cream of coconut (should be about ½ a cup) over the tops of the cake.

Once cooled, wrap the cakes in plastic wrap and store them in the fridge overnight, or at least 4 hours.

Cake Instructions

Beat together butter, cream cheese, and coconut extract until smooth and fluffy.

Add half of the powdered sugar and mix at low speed for 1 minute. Add the rest of the powdered sugar and mix on low until all the sugar has been incorporated. Bring the speed up to medium and beat for 3 minutes until smooth. If the icing seems too stiff, add milk one tablespoon at a time until it has reached the desired consistency. Don’t let it get soupy! You will want the icing fairly stiff to still be able to frost the cake.

Frost your cake, using icing between the one or two layers (depending on how many layers you make).

Frosting Instructions

Preheat oven to 350 degrees. Spread about 1-1 ½ cups of sweetened coconut flakes on a parchment-lined baking sheet.

Bake for about 8-10 minutes, stirring every couple of minutes.

Allow cooling. Press the toasted flakes around the entire freshly iced cake.

Serve and enjoy!

Toasted Coconut

https://content.jwplatform.com/videos/OsiOAKBb.mp4

Coconut Cream Cake with Coconut Cream Cheese Frosting is super moist and delicious with the best coconut cream cheese frosting!  This cake will be devoured and loved by all!

COCONUT CREAM CAKE

Use the whisk attachment for a stand mixer, or beaters on your hand mixer.  Beat the cream until stiff peaks form. This can happen very quickly so don't walk away from the mixer.  You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak or falls over slightly. Keep in the refrigerator while completing the next step.  

This made from scratch Italian cream cake is all kinds of indulgent! Simple to make, this sheet cake is perfectly moist and sweet and every bite is truly delicious!

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