Description
This Coconut Cake features moist layers infused with shredded coconut and cream of coconut, filled with a luscious coconut pastry cream, and finished with a smooth vanilla buttercream frosting. The cake is garnished with sweetened shredded coconut for an extra tropical touch. Perfect for celebrations or any time you crave a rich, tropical dessert.
Ingredients
Cake
- 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
Pastry Cream Filling
- 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
Vanilla Buttercream Frosting
- 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
Instructions
- Prepare Cake Batter: Preheat the oven to 325°F. Spray three 8-inch round cake pans with baking spray and set aside. In a large bowl, combine the flour, sugar, baking powder, salt, and unsweetened shredded coconut. In a separate medium bowl, whisk together the cream of coconut, milk, vegetable oil, egg yolks, and vanilla extract. Beat the egg whites in a small bowl until medium peaks form. Pour the wet ingredients into the dry ingredients and mix thoroughly, then gently fold in the beaten egg whites.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- Make Pastry Cream: In a medium bowl, gently stir together the egg yolks, cornstarch, and sugar without beating. Heat the milk until it just begins to bubble around the edges. Slowly pour the hot milk into the egg yolk mixture, stirring constantly to temper. Return the mixture to the pot and cook over medium-low heat, stirring continuously until it thickens, about 2 minutes. Remove from heat and whisk in the butter until smooth. Strain through a fine mesh sieve into a clean bowl. Stir in the shredded coconut and vanilla extract. Cover with plastic wrap pressed directly on the surface to avoid skin forming. Refrigerate until cool and firm.
- Prepare Buttercream Frosting: Beat the butter until light and fluffy. Gradually add the sifted powdered sugar, continuing to beat until well combined. Stir in the vanilla extract and heavy cream, beating until smooth and spreadable.
- Assemble the Cake: Level the cooled cake layers if necessary. Place one layer on a cake plate and pipe a ring of frosting around the edges to create a dam. Spoon half of the cooled pastry cream inside the ring and spread it evenly. Repeat with the second cake layer and remaining pastry cream. Top with the last cake layer and spread the remaining frosting over the top and sides of the cake. Press the sweetened shredded coconut onto the top and around the sides to garnish.
Notes
- Use room temperature ingredients for best cake texture and easier mixing.
- Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Flower or cake testers are helpful to confirm doneness of cake layers.
- The cream of coconut adds sweetness and moisture—do not substitute with coconut milk.
- For a toasty flavor, lightly toast the shredded coconut before adding it to the frosting garnish.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
