Desserts > Cakes > Layer Cakes > Coconut Cream Cake Recipe

Classic Coconut Cream Layer Cake

Indulge in the ultimate tropical treat with this moist and flavorful Coconut Cream Layer Cake. This recipe features layers of tender coconut-infused cake, a rich coconut cream filling, and a fluffy whipped cream topping. Perfect for any special occasion!

Prep Time
45 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 1/2 cup Vegetable oil
  • 4 large Eggs
  • 2 teaspoons Coconut extract
  • 1 cup Buttermilk
  • 1 cup Sweetened shredded coconut
  • 3 cups Heavy cream
  • 1/2 cup Powdered sugar
  • 1 can (13.5 oz) Cream of coconut
  • 1 can (13.5 oz) Coconut milk
  • 1/4 cup Cornstarch

Prepare the Cake Layers

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, cream together the softened butter and vegetable oil until light and fluffy. Beat in the eggs one at a time, then stir in the coconut extract. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the shredded coconut. Divide the batter evenly among the prepared cake pans.

Bake the Cake Layers

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Make the Coconut Cream Filling

In a medium saucepan, whisk together the coconut milk, cream of coconut, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and let cool completely, stirring occasionally to prevent a skin from forming.

Prepare the Whipped Cream Topping

In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Be careful not to overwhip.

Assemble the Cake

Place one cake layer on a serving plate. Spread with half of the coconut cream filling. Top with the second cake layer and spread with the remaining filling. Place the final cake layer on top. Frost the entire cake with the whipped cream topping. Garnish with additional shredded coconut, if desired. Refrigerate for at least 30 minutes before serving to allow the filling to set.

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FAQ

  • Can I use reduced-fat coconut milk?

    For the best flavor and texture, it's recommended to use full-fat coconut milk. However, you can use reduced-fat coconut milk if you prefer, but the filling may not be as rich.
  • Can I make this cake ahead of time?

    Yes, you can make the cake layers and coconut cream filling a day ahead of time. Store them separately in the refrigerator. Assemble the cake and frost it with the whipped cream topping just before serving.