coconut layer cake

A two layer Coconut Cake covered in coconut buttercream.

Coconut Cake

(2 and 1/4 cups) plain flour

(1 and 1/2 cups) caster sugar

baking powder

eggs, room temperature

240 ml (1 cup) tinned coconut cream

vanilla extract

(1 cup) shredded coconut (toasted)*

(4 cups) icing sugar

tinned coconut cream

(2 cups) coconut flakes, to decorate

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake tins with baking or parchment paper.

In a large mixing bowl, add flour, sugar and baking powder. Whisk briefly. Add butter and beat with an electric mixer on low speed, until butter is broken into small pea-sized pieces and completely covered in flour.

Next, add eggs, one at a time, while continuing to mix on low speed. Then, pour in the coconut cream and vanilla. Start to beat on low speed and then turn up to medium speed. Add shredded coconut. Mixture should be creamy and smooth.

Divide cake batter between your two prepared pans. Bake for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Carefully transfer cakes to a wire rack to cool completely.

To make the frosting, add butter to a large mixing bowl. Beat with an electric mixer for 2 minutes or until smooth and creamy.

Add 2 cups of sugar, along with 2 tablespoons of coconut cream, and continue to beat. Add remaining 2 cups of sugar and 2 tablespoons of coconut cream and beat briefly until smooth.

 Spread frosting on one cake layer, add the remaining cake layer on top. Cover top and sides with frosting. Decorate with coconut flakes.

A delightful yummy moist cake with beautiful presentation. Was a winner in my office, they are still talking about weeks later. Thanks Jess.

The only things i could find were canned coconut milk and cream of coconut like you would use for a pina colada :/ which would be more appropriate for this 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.

Coconut Cream Cake

(400 grams) sugar

(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.  

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.  

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Coconut Cake

Coconut Cream Cake

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Top 3 coconut layer cake recipes from across the web

The most viewed coconut layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Cake

Coconut Cream Cake

Coconut Cream Cake

The most viewed coconut layer cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine