Name: Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 1/3 cups all purpose flour; 1 1/2 cups sugar; 2 1/3 teaspoons baking powder; 3/4 teaspoon salt; 1 cup unsweetened shredded coconut; 1/2 cup cream of coconut; 1 cup milk; 3/4 cup vegetable oil; 3 large eggs, separated; 1 1/2 teaspoons vanilla extract; 6 egg yolks; 1/4 cup cornstarch; 1/2 cup sugar; 2 cups milk; 1/4 cup salted butter; 1 1/2 cups unsweetened shredded coconut; 1 teaspoon vanilla extract; 2 1/4 cups salted butter, room temperature; 6 cups powdered sugar, sifted; 1 1/2 teaspoons vanilla extract; 3 tablespoons heavy cream; 2 cups sweetened shredded coconut, for garnish

Print Recipe· 4.3 from 14 reviews

There is nothing quite as delightful as diving into a Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe that feels like a warm hug from the inside out. This cake is a tropical escape wrapped in layers of moist, tender cake, a luscious coconut pastry cream that melts in your mouth, and the sweetest vanilla buttercream frosting that brings everything together perfectly. Whether you’re celebrating a special occasion or simply craving something extraordinary, this cake will charm your taste buds and fill your kitchen with irresistible aromas.

Ingredients You’ll Need

The image shows a collection of clear glass bowls and measuring cups arranged neatly on a white marbled surface. At the top center is a large bowl filled with white flour. To the left is a smaller bowl holding three bright yellow egg yolks. Below the flour bowl is a medium bowl full of white sugar. Slightly to the right of the sugar bowl is a small bowl with a pale beige liquid. Near the lower right corner is a medium bowl filled with white shredded coconut. On the lower left side, there is a glass measuring cup with clear liquid, and in front of it, a tiny bowl with dark brown vanilla extract. In the center is another medium bowl holding a clear liquid with a greenish tint. To the right of it is a small bowl of white powder. A small bowl with white salt is also visible at the top left near the egg yolks and sugar. Another glass measuring cup filled with white milk is placed near the upper right side. All containers are transparent and placed on the clean white marbled surface, creating a clean and bright scene photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe plays a key role in building its incredible flavors, texture, and that dreamy coconut essence. From the fluffy cake base to the rich pastry cream and silky frosting, these essentials are surprisingly simple but absolutely vital.

All-purpose flour: The sturdy foundation that gives the cake its perfect crumb and structure.
Sugar: Sweetens every part of the cake and enhances all the lovely flavors.
Baking powder: Helps the cake layers rise light and fluffy, never dense.
Salt: Balances the sweetness and brings depth to all flavors.
Unsweetened shredded coconut: Adds natural texture and authentic coconut taste throughout.
Cream of coconut: A rich, creamy coconut ingredient that infuses moistness and tropical flavor.
Milk: Keeps the batter smooth and tender for a melt-in-your-mouth feel.
Vegetable oil: Adds moisture without overpowering other flavors.
Eggs (separated): Provide structure and lightness, especially when you whip the whites to peaks.
Vanilla extract: Elevates the flavor with warm, familiar notes.
Cornstarch: Gives the pastry cream filling its perfectly smooth, thick texture.
Salted butter: Offers richness and creaminess in both the pastry cream and frosting.
Powdered sugar (sifted): Sweetens the frosting while keeping it silky smooth.
Heavy cream: Adds lushness and a velvety finish to the buttercream.
Sweetened shredded coconut: The final layer of decadence crowning the cake with flavor and crunch.

How to Make Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe

Step 1: Prepare the Cake Layers

First, preheat your oven to 325 degrees Fahrenheit and prepare three 8-inch round cake pans with baking spray so the layers come out easily. In a large bowl, mix the all-purpose flour, sugar, baking powder, salt, and unsweetened shredded coconut — this dry mix gives the cake its rustic coconut character. In a separate bowl, whisk together the cream of coconut, milk, vegetable oil, egg yolks, and vanilla extract to add moisture and depth.

Step 2: Whip the Egg Whites

Next, beat the egg whites until they form medium peaks. This step is crucial because folding in these fluffy whites will give your cake an airy, tender texture that feels light but still moist.

Step 3: Combine and Bake

Pour the wet mixture into the dry ingredients and mix thoroughly to ensure everything blends seamlessly. Gently fold in the beaten egg whites to keep the batter light and smooth. Divide the batter evenly between the prepared pans and bake for about 25 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely while you prepare the next heavenly component.

Step 4: Make the Coconut Pastry Cream Filling

In a medium bowl, combine the egg yolks, cornstarch, and sugar, stirring delicately with a spoon so the mixture stays smooth and free of bubbles. Heat the milk until it just starts to bubble at the edges, then slowly whisk it into the egg yolk mixture to temper the eggs. Return this mixture to the stove and cook over medium-low heat until it thickens—this will take about 2 minutes. Remove from heat, whisk in the butter for richness, and strain the custard into a clean bowl to ensure perfect smoothness. Stir in shredded coconut and vanilla extract then cover with plastic wrap touching the surface to avoid a skin forming, refrigerating until you’re ready to assemble.

Step 5: Whip the Vanilla Buttercream

Beat the salted butter in a large bowl until light and fluffy, then gradually beat in sifted powdered sugar for sweetness and a creamy texture. Finally, stir in vanilla extract and heavy cream for that signature buttery, melt-in-your-mouth vanilla buttercream that makes this cake truly unforgettable.

Step 6: Assemble Your Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe

Once the cake layers are cooled, level them carefully to create an even surface. Place one layer on your cake plate and pipe a ring of buttercream frosting around the edges—that will help keep the coconut pastry cream filling neatly in place. Spoon half of the custard into the center and spread it evenly within the ring of frosting. Repeat this process for the second layer, then place the final cake layer on top and cover the entire cake with the remaining buttercream. To finish, sprinkle sweetened shredded coconut over the top and gently press coconut around the sides for an irresistibly textured finish.

How to Serve Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe

A two-layer round cake with light brown sponge layers and a thick white cream filling between them, stacked evenly. The cake sits on a white marble cake stand with a wooden base, placed on a surface with white marbled texture. The cake has a smooth, slightly crumbly texture on the outside, with the cream layer visible and slightly uneven along the edges. The background is a soft, light gray with subtle texture, creating a clean and simple look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly shredded coconut on top is a classic choice that adds a wonderful texture contrast to the creamy frosting. You can also sprinkle toasted coconut flakes to introduce a nutty, caramelized flavor that complements the sweetness beautifully. A few edible flowers or tropical fruit slices like pineapple or mango can add a pop of color and freshness for a more festive presentation.

Side Dishes

This cake pairs wonderfully with light, fruity sides such as a tropical fruit salad featuring pineapple, mango, and kiwi. A scoop of coconut ice cream or a small serving of passion fruit sorbet would also balance the richness of the cake. For beverage pairings, a cup of lightly brewed tea or refreshing coconut water can keep the tropical vibe alive.

Creative Ways to Present

Looking to impress? Try serving individual mini versions of this Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe in pretty glass jars or clear dessert cups to showcase the luscious layers. Alternatively, decorate the cake with neat rosettes of vanilla buttercream and sprinkle toasted coconut in an ombré pattern from bottom to top. For a fun, interactive take, consider a “build your own slice” buffet with extra pastry cream, frosting, and coconut toppings so everyone can customize their slice!

Make Ahead and Storage

Storing Leftovers

This cake stays moist and flavorful when stored properly. Keep leftovers covered tightly with plastic wrap or in an airtight container in the refrigerator. They will stay fresh for up to 3 days, though the coconut pastry cream might become a little firmer as it chills.

Freezing

You can freeze the fully assembled Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe by wrapping it securely in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. Thaw it in the refrigerator overnight before serving for best results.

Reheating

Since this cake is best served chilled or at room temperature, reheating is not recommended. Instead, allow slices to sit out for about 30 minutes to take the chill off and soften the buttercream slightly. This lets all the flavors bloom perfectly before you dig in.

FAQs

Can I make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend suited for baking. Just be sure it contains xanthan gum or add some separately to help provide structure.

What if I don’t have cream of coconut?

You can substitute cream of coconut with coconut milk and a touch of sugar to achieve similar richness, but the flavor will be milder. Adjust the sweetness to taste when making this swap.

Is it necessary to separate the eggs?

Yes, separating eggs and whipping the whites adds air to the batter, giving the cake its light texture. Skipping this step may result in a denser cake.

Can I use sweetened shredded coconut instead of unsweetened?

Yes, but since sweetened coconut adds extra sugar, reduce the sugar amount in the recipe slightly to avoid an overly sweet cake.

How long does it take to assemble the whole cake?

Once all components are prepared, assembling the cake usually takes about 20 to 30 minutes. Taking your time here really pays off with a beautifully layered, professional-looking cake.

Final Thoughts

There is something truly special about sharing this Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream Recipe with loved ones. It’s a labor of love that rewards you with an unforgettable tropical flavor in every bite, a perfect balance of sweet, creamy, and coconut-licious goodness. I highly encourage you to try it, savor every step, and watch how everyone’s faces light up with joy once this cake graces your table.