Not only is this Coconut Cream Cake with Coconut Cream Cheese Frosting dazzling to look at, but it tastes divine! Light and fluffy coconut cake is soft and moist - with natural coconut flavor and flecks of vanilla bean. Perfectly sweet all by itself, but topped with a silky Coconut Cream Cheese Frosting and fresh shredded coconut, it is a coconut dream come true!
There's something about this traditional southern cake that reminds me of a big fluffy snowball - perfect for a special winter celebration, but equally as wonderful dressed up with fresh florals for a warm and sunny spring shower or Easter celebration.
Ingredients for Coconut Cream Cake
COCONUT CREAM CAKE
Not only is this Coconut Cream Cake dazzling to look at, but it tastes divine! Light and fluffy coconut cake is soft and moist - with natural coconut flavor and flecks of vanilla bean.
Perfectly sweet all by itself, but topped with a silky Coconut Cream Cheese Frosting and fresh shredded coconut, it is a coconut dream come true!
COCONUT CREAM CAKE:
3 cups (360g) cake flour
1 Tablespoon baking powder
3/4 teaspoon salt
¾ cup unsalted butter (room temperature)
¼ cup coconut oil
2 cups (400g) granulated sugar
1 cup coconut milk (regular not lite, room temperature, shake well)
1/3 cup whole milk
2 large eggs (room temperature, whites & yolks separated)
1-1/2 teaspoons vanilla bean paste (or pure vanilla extract)
1 teaspoon coconut extract
4 large egg whites (room temperature)
¼ teaspoon cream of tartar
COCONUT CREAM CHEESE FROSTING:
12 ounces cream cheese (softened)
¾ cup unsalted butter (softened)
2 teaspoons coconut extract
5 cups (590g) powdered sugar
2 cups shredded coconut
HOW I MAKE THIS:
- Preheat oven to 350 degrees. Prepare four 6x3-inch round cake pans (or three 9-inch round cake pans), line bottom of each with parchment paper. Grease and flour the sides of each pan.
- PREPARE CAKE: Sift cake flour into a medium bowl, add baking powder and salt and whisk until well blended; set aside.
- Place the butter, coconut oil and sugar in the bowl of a stand mixer, fitted with a paddle attachment, and beat on medium speed until well blended; increase speed to medium high and continue beating until light and fluffy (about 3 minutes).
- Add the egg yolks one at a time and mix until combined after each addition. (Place the egg whites in a separate large mixing bowl.)
- Add the coconut milk, whole milk, vanilla bean paste and coconut extract and beat for an additional minute.
- Add 1/3 of the flour mixture, mixing just until combined; add next 1/3 of the flour mixture and again mix just until combined. Add final 1/3 of flour mixture and blend just until combined.
- Add the 4 additional egg whites to the 2 you have already reserved. White the egg whites and cream of tartar on medium-high speed until stiff (but not dry) peaks form.
- Using a spatula, gently fold in 1/3 of the egg whites into the cake batter, being careful not to over-mix and deflate the egg whites; add next 1/3 of egg whites, again fold gently just until combined. Add final 1/3 of egg whites and gently fold in.
- Divide batter between prepared cake pans (fill each pan no more than half way), smoothing the tops so that they are even.
- Bake in pre-heated oven for about 20-22 minutes or until the tops are golden and spring back when touched lightly and a toothpick inserted in the center of each cake comes out clean (test each cake individually before removing it from the oven).
- Remove from oven and allow to sit for 5-10 minutes; the top edge of each cake should start to pull away from the tops of the pans, but if not, run a sharp knife along the edges of the cakes and invert onto a wire rack to cool.
- Cool cakes completely before continuing.
- PREPARE COCONUT CREAM FROSTING: In the bowl of an electric stand mixer fitted with a paddle attachment, whip butter and cream cheese until smooth and fluffy. Add coconut extract. Add powdered sugar 1 cup at a time and whip on medium speed until light and fluffy.
- LEVEL CAKE: Pick out the three most uniform cakes. Use a cake leveler or sharp knife to cut the dome off of each cake and level so that they are each the same height. (I usually pop the cakes in the freezer for 10 minutes before doing this – they will slice better if you do!)
- DECORATE CAKE: Frost top of one layer and sprinkle with flaked coconut; add second layer and frost, sprinkle with flaked coconut. Top with third layer. Lightly frost the sides and top of the entire cake (this is called a “crumb coat”) and place entire cake in freezer or fridge for 10 minutes, or until frosting is set.
- Remove from freezer and frost and smooth outside edge of cake, and finally frost the cake top. Pipe additional frosting around the bottom of cake and the top edge of cake. Lightly press shredded coconut onto the frosting on the sides of the cake, then sprinkle remaining coconut on the top of the cake.
- Remove cake from fridge 10 minutes before you want to serve. The cake will slice up much cleaner this way.
- Store covered in a cool location.
YIELD: 18 servings
NOTES: YES, you will have one extra cake layer – perfect for snacking!
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