Best Coconut Cream Cake Recipe You’ll Crave

Best Coconut Cream Cake Recipe Starts Here

Crafting a truly exceptional coconut cream cake begins with understanding the basics. This recipe focuses on creating a balance of moist cake layers and a rich, velvety coconut frosting that isn’t overly sweet. We’ll guide you through each step, ensuring your baking journey is enjoyable and leads to a dessert that impresses. Get ready to transform simple ingredients into a tropical masterpiece, ideal for celebrations or a delightful family treat.

Prep Time and Servings

Anticipate about 30 minutes of active preparation time for your ingredients and batter mixing. The baking process will add approximately 25-30 minutes, followed by essential cooling time. This recipe is designed to yield a beautiful two-layer, 8-inch round cake, comfortably serving 8-12 people, depending on slice size. For a different kind of sweet, our desserts category offers many choices, including our quick Italian cream cake for another delightful option. Planning ahead ensures a smooth baking experience and perfect results.

What You’ll Need to Bake

To ensure a seamless baking process, gather all your equipment before you begin. You’ll need two 8-inch round cake pans, parchment paper, a stand mixer or hand mixer, mixing bowls (large and medium), a whisk, rubber spatulas, measuring cups and spoons, a wire cooling rack, and an offset spatula for frosting. Having these tools ready makes the process much more efficient and less stressful, allowing you to focus on the joy of baking. Good preparation is key to success in the kitchen.

Gathering Your Cake Ingredients

The success of your creamy coconut cake hinges on the quality and preparation of your ingredients. Using fresh, high-quality items ensures the best flavor and texture. Pay close attention to the details in this section, as each component plays a crucial role in creating a truly delicious and memorable dessert. Bringing certain ingredients to room temperature, as noted, is also vital for proper emulsification and a smooth batter.

Dry Mix Essentials

For your dry mix, you’ll need 2 ½ cups of all-purpose flour, sifted to remove any lumps and ensure a light crumb. Add 1 ½ teaspoons of baking powder for lift, ½ teaspoon of baking soda to react with the buttermilk and enhance tenderness, and a ½ teaspoon of salt to balance the sweetness. A quarter cup of unsweetened shredded coconut can also be added to the dry mix for extra texture and flavor within the cake layers themselves.

Wet Mix Staples

The wet ingredients are where much of the cake’s moisture and flavor originate. You’ll need 1 cup (2 sticks) of unsalted butter, softened to room temperature, and 1 ½ cups of granulated sugar. Also, 2 large eggs, at room temperature, are crucial for binding. The tropical essence comes from 1 can (13.5 oz) of full-fat coconut milk and ½ cup of buttermilk (or milk with a teaspoon of lemon juice). Finally, 1 teaspoon of vanilla extract enhances all the flavors.

Frosting Ingredients List

This creamy coconut frosting is the crown jewel of the cake. You will need 1 cup (2 sticks) of unsalted butter, softened, and a generous 4-5 cups of powdered sugar (confectioners’ sugar), sifted. For the distinctive coconut flavor, acquire ½ cup of full-fat coconut cream (from the top of a chilled can of coconut milk) and 1 teaspoon of coconut extract. A touch of 1 teaspoon of vanilla extract and 1-2 tablespoons of heavy cream or milk (if needed for consistency) complete the list.

Simple Steps for Cake Layers

Baking the cake layers is a precise process that requires attention to detail, but it’s far from complicated. Following these simple steps will help you achieve light, fluffy, and perfectly baked coconut cake layers. The order of mixing and the consistency of your batter are key to developing the ideal texture, ensuring your final cake is both beautiful and delicious. Take your time with each stage for the best results.

Mixing Dry Ingredients

In a medium bowl, whisk together your sifted all-purpose flour, baking powder, baking soda, and salt. If you’re adding shredded coconut to the batter, mix it in here as well. Whisking ensures that all leavening agents and flavorings are evenly distributed throughout the flour. This prevents pockets of unmixed ingredients and contributes to an even rise and consistent texture in your finished cake layers.

Creaming Butter and Sugar

In a large mixing bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, cream together the softened unsalted butter and granulated sugar on medium-high speed. Continue beating for 3-5 minutes until the mixture is light in color and fluffy. This process incorporates air into the butter and sugar, which is vital for a tender cake crumb. Add the eggs one at a time, beating well after each addition, until fully incorporated and the mixture is smooth and emulsified. For more baking inspiration, consider our peanut butter brownie swirl cookies.

Adding Wet to Dry Batter

With the mixer on low speed, alternately add the dry ingredient mixture and the wet ingredients (coconut milk and buttermilk) to the creamed butter and sugar mixture. Begin and end with the dry ingredients. Start with one-third of the dry mix, then half of the wet, then another third of the dry, the remaining wet, and finally the last third of the dry. Mix just until combined after each addition. Do not overmix, as this can develop the gluten in the flour too much, leading to a tough cake.

Creating the Creamy Coconut Frosting

The frosting is what elevates this dessert from a simple coconut cake to a truly creamy coconut cake. This recipe delivers a luscious, stable, and incredibly flavorful frosting that spreads beautifully and holds its shape. Mastering the technique here ensures a stunning visual presentation and a delightful textural contrast with the moist cake layers. Pay attention to temperature and consistency for the best outcome.

Whipping Cream and Sugar

In a large mixing bowl, using a stand mixer with the paddle attachment, beat the softened unsalted butter on medium speed until creamy, about 2 minutes. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition. Once all the sugar is incorporated, the mixture will be thick. Add the coconut cream, coconut extract, and vanilla extract. Beat on medium-high speed for another 3-5 minutes until the frosting is light, fluffy, and truly creamy. If the frosting seems too stiff, add a tablespoon of heavy cream or milk until it reaches your desired consistency, like a beautifully aerated whipped cream.

Spreading Frosting Smoothly

Once your frosting is perfectly whipped, it’s time to apply it. Use an offset spatula for the easiest and smoothest application. Start by applying a thin “crumb coat” to the entire cake. This traps any loose crumbs, preventing them from mixing into your final, pristine layer of frosting. Chill the cake for 15-20 minutes to set the crumb coat. Then, apply a generous second layer of frosting, using the offset spatula to create an even, smooth finish on both the top and sides of the cake. Take your time to achieve a professional look.

Baking Your Coconut Cake Perfectly

Achieving perfectly baked cake layers is a critical step for a delicious creamy coconut cake. The right oven temperature, proper pan preparation, and knowing when your cake is truly done will prevent common baking mishaps. Under-baking can lead to a gooey center, while over-baking results in dry, crumbly layers. Follow these guidelines closely for a consistently excellent outcome every time you bake.

Oven Prep and Pan Care

Preheat your oven to 350°F (175°C). Prepare your two 8-inch round cake pans by greasing them thoroughly with butter or non-stick spray, then flouring them. For extra insurance against sticking, cut out circles of parchment paper to fit the bottom of each pan and place them inside. Pour your prepared cake batter evenly between the two pans. Gently tap the pans on the counter a few times to release any large air bubbles, ensuring an even rise.

Knowing When Cake is Done

Bake the cake layers for approximately 25-30 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. The cakes are done when the edges pull slightly away from the sides of the pan, and a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid opening the oven door too frequently during the baking process, as this can cause the cakes to sink. If the tops brown too quickly, you can loosely tent them with aluminum foil.

Cooling and Frosting Your Cake

Patience during the cooling process is perhaps the most crucial factor for a beautifully frosted and structurally sound cake. Rushing this stage can lead to disastrous results, such as sliding layers or a melted, uneven frosting. Once the cake layers are completely cool, the real fun begins with assembling and generously frosting your creamy coconut creation, ensuring a delightful treat.

Cooling Cakes Completely

Once baked, remove the cake pans from the oven and let them cool on a wire rack for about 10-15 minutes. This allows the cakes to firm up slightly before you attempt to remove them. After this initial cooling, invert the cakes onto the wire rack, gently peel off the parchment paper, and let them cool completely, usually for at least 1-2 hours, or even longer. The cakes must be absolutely cool to the touch before frosting; any residual warmth will cause the frosting to melt and slide off.

Frosting The Cake Layers

Once your cake layers are completely cool, it’s time to assemble. Place one cake layer on your serving platter or cake stand. Spread about one-third of the creamy coconut frosting evenly over the top of the first layer. Carefully place the second cake layer on top, aligning it. Now, use the remaining frosting to cover the top and sides of the entire cake. Use an offset spatula or a bench scraper to smooth the frosting as desired. For a balanced meal, after mastering this creamy coconut cake, try something savory like our creamy baked mac and cheese.

Tips for Coconut Cream Cake Success

Even with a straightforward recipe, a few key techniques can dramatically impact the outcome of your creamy coconut cake. These tips are designed to help you avoid common baking pitfalls and ensure your cake turns out perfectly moist, tender, and flavorful every single time. Incorporating these simple practices will elevate your baking skills and guarantee a delicious result.

Room Temperature Ingredients Matter

Using room temperature ingredients, especially butter and eggs, is not just a suggestion; it’s essential for a light and even cake texture. Room temperature butter creams better with sugar, creating tiny air pockets that contribute to a fluffy cake. Similarly, room temperature eggs emulsify more effectively with the batter, preventing curdling and ensuring a smooth, cohesive mixture. Plan ahead by taking these ingredients out of the fridge at least 30 minutes to an hour before you begin.

Avoid Overmixing the Batter

Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, leading to a tough, dense, and chewy cake rather than a tender, moist one. As soon as you no longer see streaks of dry flour, stop mixing. A few small lumps are perfectly fine and often preferred over an overmixed batter. This gentle approach ensures a delicate and soft crumb.

Allow Cake to Fully Cool

This tip cannot be stressed enough. Attempting to frost a warm or even slightly warm cake will result in the frosting melting, sliding, and creating a messy, unstable cake. The cake layers must be completely cool to the touch, inside and out. If you’re short on time, you can even bake the layers a day ahead, wrap them tightly, and store them at room temperature or in the fridge until you’re ready to frost. Patience truly pays off here.

Storing This Coconut Cream Cake Well

After all your effort in baking and decorating, proper storage is vital to keep your creamy coconut cake fresh and delicious. Coconut cakes, especially those with creamy frostings, require specific conditions to maintain their texture and flavor. These tips will help you enjoy your homemade treat for days after it’s baked, ensuring every slice is as good as the first.

Airtight Storage Options

To keep your coconut cream cake fresh, it’s best stored in an airtight cake carrier or under a cake dome at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you prefer a firmer frosting, you can store it in the refrigerator. If refrigerating, make sure it’s covered to prevent it from drying out or absorbing other food odors. Always allow refrigerated cake to come to room temperature for about 30 minutes before serving for the best flavor and texture.

Freezing Cake for Later

This coconut cream cake freezes beautifully, making it perfect for making ahead or enjoying later. To freeze, either wrap individual slices or the entire unfrosted cake layers tightly in plastic wrap, then in aluminum foil. This double layer of protection prevents freezer burn. For a frosted cake, flash freeze it uncovered for an hour until the frosting is firm, then wrap it securely. It can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before bringing to room temperature and serving.

Common Questions About the Cake

Baking can sometimes bring up questions about substitutions or dietary adjustments. Here, we address some common inquiries related to making a creamy coconut cake, offering solutions and alternatives to help you customize the recipe to your needs or preferences. Understanding these options ensures more bakers can enjoy this delightful tropical dessert.

Gluten-Free Cake Options

Yes, you can absolutely make this creamy coconut cake gluten-free! Simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients, like baking powder and extracts, are also certified gluten-free. The texture might be slightly denser, but a good blend will still yield a wonderfully moist and flavorful cake. Always check package labels to confirm gluten-free status.

Using Coconut Oil instead of Butter

While butter provides a rich, classic flavor and contributes to the cake’s structure, you can use coconut oil as a substitute for a dairy-free option or a more intense coconut flavor. If substituting, use solid (but not hard) coconut oil in the same quantity as butter. The texture of the cake might be slightly different, potentially a bit denser, but it will still be moist and delicious with a pronounced coconut aroma. Ensure your coconut oil is refined if you prefer a less intense coconut flavor.

Chef’s Pro Tips for Baking

Move beyond the basic instructions with these chef-inspired tips that will take your creamy coconut cake from good to extraordinary. These techniques focus on enhancing moisture, deepening flavor, and achieving a professional finish, ensuring every bite is a delightful experience. Incorporating these small details can make a significant difference in the final product of your baking endeavors.

For Extra Moist Cake

To guarantee an extra moist cake, consider brushing your cooled cake layers with a simple coconut syrup. This can be made by simmering a quarter cup of coconut milk with two tablespoons of sugar until the sugar dissolves and the mixture slightly thickens. Brush this warm syrup generously over the top of each cooled cake layer before frosting. This adds an additional layer of coconut flavor and locks in moisture, preventing the cake from drying out. You’ll find more inspiring recipe ideas on our Pinterest page.

Professional Frosting Technique

For a truly professional look, use a rotating cake stand and an offset spatula. After applying your crumb coat and chilling, apply the final layer of frosting. Use the offset spatula to spread frosting over the top and sides, then use a bench scraper held perpendicular to the cake to smooth the sides as you rotate the stand. For the top, warm your offset spatula slightly under hot water, dry it, and glide it over the surface for a super smooth finish. See behind-the-scenes and daily deliciousness on our Instagram account.

How to Make Cake You’ll Crave

While this creamy coconut cake recipe is fantastic on its own, there’s always room to personalize and add your unique touch. These suggestions will help you infuse even more excitement and flavor into your cake, making it truly unforgettable. Experiment with different textures and complementary tastes to create a dessert that specifically caters to your cravings and those of your guests.

Delicious Tropical Twists

Infuse additional tropical flavor by adding finely diced pineapple or mango to the cake batter. Ensure the fruit is well-drained to avoid adding excess moisture that could affect the cake’s texture. For an even more vibrant flavor profile, consider adding a teaspoon of lime or orange zest to the batter. You could also create a light lime or passionfruit curd to use as a filling between the cake layers, offering a bright, tangy contrast to the rich coconut.

Adding Extra Crunch or Zest

Beyond the cake itself, you can enhance the overall experience with textural and aromatic additions. Toasted macadamia nuts, finely chopped, can be folded into the frosting or sprinkled between layers for a delightful crunch. A sprinkle of fresh lime or orange zest over the top of the frosted cake not only adds a beautiful pop of color but also a fresh, citrusy aroma that complements the coconut perfectly. Consider a sprinkle of finely grated white chocolate for a subtle, creamy sweetness on top.

Enjoy Your Amazing Coconut Cake

After all your careful preparation and attention to detail, the moment has arrived to present and savor your magnificent creamy coconut cake. This final section provides suggestions for garnishing and serving, ensuring that your homemade dessert not only tastes incredible but also looks stunning on any table. Prepare to delight your family and friends with this tropical masterpiece.

Garnishing with Toasted Flakes

Toasted coconut flakes are the quintessential garnish for a coconut cake, adding both visual appeal and an enhanced coconut flavor. To toast, spread unsweetened shredded coconut flakes on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until golden brown and fragrant. Allow them to cool completely before gently pressing them onto the sides of the frosted cake or sprinkling them over the top. A few fresh mint leaves or edible flowers can also add an elegant touch.

Serving and Savoring Each Slice

When it’s time to serve, use a sharp, thin knife, wiping it clean between each slice for a neat cut. Serve your creamy coconut cake slightly chilled or at room temperature, depending on your preference. Each slice promises a delightful combination of moist, tender cake and rich, creamy frosting, imbued with tropical coconut flavor. Pair it with a cup of coffee, tea, or even a light sorbet for a truly indulgent dessert experience. Enjoy every amazing bite!