This old-fashioned coconut cream cake is soft, moist, creamy, and covered with fluffy frosting and sweet shredded coconut. It is the perfect dessert for coconut lovers and makes a beautiful cake for holidays, birthdays, Sunday dinners, potlucks, or family gatherings.
With tender cake layers, a rich creamy filling, and a snowy coconut topping, every bite tastes sweet, soft, and comforting. This recipe is easy to prepare and looks impressive on any dessert table.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup whole milk
- 1/2 cup sour cream
For the Coconut Cream Filling
- 1 cup sweetened condensed milk
- 1/2 cup coconut milk
- 1/2 cup shredded sweetened coconut
For the Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
For Topping
- 2 to 3 cups sweetened shredded coconut
Instructions
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This should take about 2 to 3 minutes.
Step 4: Add the Eggs and Flavoring
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and coconut extract.
Step 5: Add the Milk and Dry Ingredients
Add the flour mixture to the butter mixture in batches, alternating with the milk. Mix just until combined. Gently fold in the sour cream for extra moisture.
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Coconut Cream Filling
In a small bowl, stir together the sweetened condensed milk, coconut milk, and shredded coconut.
Once the cake layers are cool, poke small holes into the tops of the layers using a fork or skewer. Spoon the coconut cream mixture over the cake layers and let it soak in.
Make the Frosting
In a large bowl, beat the heavy whipping cream, powdered sugar, vanilla extract, and coconut extract until stiff peaks form. The frosting should be thick, fluffy, and easy to spread.
Assemble the Cake
Place one cake layer on a serving plate. Spread a generous layer of whipped frosting over the top.
Add the second cake layer and frost the top and sides of the cake. Press shredded coconut over the top and sides until fully covered.
Chill Before Serving
Refrigerate the cake for at least 1 hour before slicing. This helps the filling set and makes the cake easier to cut.
Serving Suggestions
Serve this coconut cream cake with:
- Hot coffee
- Iced tea
- Fresh berries
- Vanilla ice cream
- A drizzle of white chocolate
- Extra coconut sprinkled on top
Tips for the Best Coconut Cake
For the best flavor, use both vanilla and coconut extract. The sour cream helps keep the cake moist, while the coconut cream filling adds richness and sweetness.
Make sure the cake layers are fully cooled before frosting so the whipped cream does not melt. For an even stronger coconut flavor, toast some of the shredded coconut before adding it to the cake.
Storage
Store the cake covered in the refrigerator for up to 4 days. Because it has whipped cream frosting and coconut cream filling, it should be kept chilled until ready to serve.
Final Thoughts
This old-fashioned coconut cream cake is soft, creamy, and full of sweet coconut flavor. With its moist layers, fluffy frosting, and beautiful coconut topping, it is a classic homemade dessert that feels special but is simple enough to make for any occasion.
