This perfect coconut cream cake is soft, moist, creamy, and full of rich coconut flavor. With fluffy cake layers, a smooth coconut filling, and toasted shredded coconut on top, this dessert is beautiful enough for celebrations but comforting enough for a family weekend treat.
If you love coconut desserts, this cake is a must-try. The combination of coconut milk, coconut extract, vanilla, and toasted coconut gives every bite a sweet tropical flavor and a creamy homemade finish.
Why You’ll Love This Coconut Cream Cake
This cake has everything a good homemade dessert should have. The cake layers are tender and light, the coconut filling is rich and creamy, and the toasted coconut topping adds the perfect texture.
It is great for birthdays, holidays, potlucks, Sunday dessert, or any occasion where you want a cake that looks impressive and tastes even better.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 cup full-fat coconut milk
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 4 large egg whites
For the Coconut Filling and Topping
- 1 can coconut milk, 13.5 oz
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 1 1/2 cups toasted shredded coconut
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F / 175°C.
Grease and flour two 8-inch round cake pans, or line them with parchment paper for easier removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Set aside.
Step 3: Make the Cake Batter
In a large mixing bowl, beat the softened butter until creamy.
Add the dry ingredients gradually, mixing until the mixture looks slightly crumbly.
Pour in the coconut milk, coconut extract, and vanilla extract. Mix until smooth.
In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the batter until combined.
Step 4: Bake the Cake Layers
Divide the batter evenly between the prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
How to Make the Coconut Filling
Step 1: Heat the Coconut Milk
In a medium saucepan, combine the coconut milk and sugar. Warm over medium heat until the mixture begins to steam.
Do not boil.
Step 2: Mix the Egg Yolks and Cornstarch
In a small bowl, whisk together the egg yolks and cornstarch until smooth.
Slowly add a little warm coconut milk mixture into the yolks while whisking constantly. This helps prevent the eggs from scrambling.
Step 3: Cook Until Thick
Pour the egg mixture back into the saucepan.
Cook over medium heat, stirring constantly, until the filling thickens into a creamy custard.
Remove from heat and stir in the vanilla extract.
Let the filling cool completely before assembling the cake.
How to Assemble the Coconut Cream Cake
Place one cake layer on a serving plate.
Spread a generous layer of coconut filling over the top.
Place the second cake layer over the filling.
Spread the remaining coconut filling over the top of the cake. You can also spread some around the sides if desired.
Sprinkle toasted shredded coconut over the top and sides of the cake.
How to Toast Shredded Coconut
Spread shredded coconut in a dry skillet over medium-low heat. Stir often until golden and fragrant.
You can also toast coconut on a baking sheet in the oven at 325°F / 160°C for about 5 to 8 minutes. Watch carefully because coconut can burn quickly.
Tips for the Best Coconut Cream Cake
Use full-fat coconut milk for the richest flavor and creamiest filling.
Make sure the cake layers are completely cool before adding the filling.
Toast the coconut for extra flavor and texture.
Do not rush the filling. Stir constantly until it thickens properly.
For a stronger coconut flavor, add a little extra coconut extract to the cake batter.
Storage
Store the coconut cream cake covered in the refrigerator for up to 3 days.
Because of the creamy filling, this cake should be kept chilled until ready to serve.
For the best texture, let the cake sit at room temperature for about 10 to 15 minutes before slicing.
Final Thoughts
This perfect coconut cream cake is rich, soft, and full of tropical coconut flavor. The fluffy cake layers, creamy coconut filling, and toasted coconut topping make it a beautiful homemade dessert for any occasion.
Serve it chilled, slice it generously, and enjoy every creamy coconut bite.
