This Coconut Cake is fluffy and moist. It’s frosted with coconut whipped cream and filled with a coconut pastry cream. Best part there’s no artificial coconut.
My goal was to make a coconut cake that wasn’t flavored with coconut extract. It had to be light, soft and so good you won’t be able to put your fork down. So that meant it couldn’t be heavy and overly sweet with a dense coconut cream cheese frosting. I do love cream cheese buttercream with coconut cake but while I was testing this recipe, I just wanted something a little lighter because the coconut cake layers had such a fluffy texture I knew that the coconut cake would pair better with a light whipped cream frosting.
So here you have it. The best coconut cake recipe is made with coconut milk in the cake, filling, and frosting all topped with a generous amount of coconut chips.
Why you’ll love this Coconut cake:
Ultimate coconut cake bursting with natural coconut flavor in every bite.
Moist and Fluffy cake layers
Not overly sweetened and light- perfect for older folks
Coconut Cake Ingredients notes
See the recipe below for complete measurements and a full list of ingredients. This recipe can be made with a stand mixer or an electric mixer.
Flour: Cake flour produces the fluffiest and softest cake. Try not to substitute with all-purpose flour or any other kind for best results.
Baking Powder/Baking Soda: Helps lift the cake and create a tender cake texture.
Unsalted Butter/Vegetable Oil/ Coconut Oil: I used a blend of 3 different types of fats. Butter creates the texture and flavor while oil will keep the cake moist. I added coconut oil for extra coconut taste but wouldn’t completely replace coconut oil with regular oil because it doesn’t keep the cake as moist.
Sour Cream: If you don’t have sour cream yogurt can be a great substitute.
Eggs: Use large room temperature eggs
Coconut Cream: Coconut cream has a higher percentage of fat than coconut milk which will help create a moister cake. (Whole milk can also be substituted)
Coconut Pastry Cream
Eggs: Whole eggs and egg yolks
Coconut Milk: If you’ve run out of coconut milk or coconut cream you can substitute with just regular whole milk.
Sugar: Sweetens the pastry cream
Cornstarch: Thickens the pastry cream (do not substitute with regular flour)
Butter: Makes the pastry cream creamy and glossy.
Coconut Whipped Cream:
Heavy Cream: Make sure the heavy cream if full fat 36%
Cream Cheese: Thickens the heavy cream and gives is a thick consistency.
Powdered Sugar: Sweetens the whipped cream. Regular granulated sugar can be used also just add it to the coconut cream and cream cheese mixture to make sure it’s not grainy.
Vanilla Extract: Gives it a bit of extra flavor.
Canned Coconut: Try to find canned coconut cream or full fat coconut milk. I find that organic coconut milk and organic coconut cream has the best fats that is already solidified. I usually use Arroy-D milk and the fat is usually much different than the organic ones.
How to Make Coconut Cake
In a large mixing bowl or a stand mixer with the paddle attachment add the butter, oil, and coconut oil. Cream the fats and then add in the eggs, sour cream, vanilla extract, and mix until all the ingredients are combined.
Add the dry ingredients(flour, baking soda, baking powder, salt, and sugar) to the wet ingredients, mix until just combined, and then scrape the sides of the bowl with a spatula. Heat the coconut cream or milk until hot and then pour it into the cake batter. The cake batter should be thin.
Preheat oven to 350F and line 3 8-inch cake rounds with parchment paper.
Divide and pour batter into three pans and bake the cakes for 18 to 24 minutes. Insert a toothpick into the center of the cakes to check if it’s clean, once the cakes are done baking allow them to fully cool. Take a butter knife and line it to the sides of the cake pan to release the cake easier. Wrap the cakes with plastic wrap and set them to the side until ready to assemble.
Coconut Cream Filling:
In a medium mixing bowl add the sugar, and cornstarch and mix to get rid of any clumps and then incorporate the whole egg and egg yolk.
Take a medium saucepan and heat the coconut milk until boiling. Once the coconut milk has boiled slowly add it to the egg mixture mixing at the same time making sure not to overcook the eggs. Add the mixture back to the saucepan and cook on low to medium heat, stirring constantly. The coconut pastry cream will be ready once it starts boiling and thickens.
Pour the pastry cream into a container add the butter and then place plastic wrap over it making sure it touches the pastry cream to prevent a film from forming. Let the pastry cream sit in the fridge until it cools and until needed.
Coconut Cream Cheese Whipped Cream
In a stand mixer cream the cream cheese, coconut cream, and sugar. Mix on medium speed to make the mixture creamy. Add 1/3 of the heavy cream and mix on low speed until the mixture comes together without lumps. Once the mixture seems consistent and not lumpy add the rest of the heavy cream and whip on medium-high speed until it thickens. Make sure not to overmix the whipped cream.
Coconut Cake Assembly:
Take a serrated knife and cut the tops of the cakes off to have a leveled cake.
Place a cake layer on a cake stand or serving plate. Using an offset spatula spread a thin layer of the whipped cream on the cake layer and then pipe an edge of the whipped cream on the outer edges of the cake and fill the inside with half of the coconut pastry cream. Top with the second layer and repeat the step until the third layer.
Spread a thin layer of frosting on top of the cake and sides and then refrigerate for 20 minutes to let the cake set. Spread the rest of the frosting on the coconut cake and then sprinkle the coconut flakes on the outside of the cake. Refrigerate the cake for 30 minutes or 1 hour if time allows before serving. Cover the cake tightly and store it in the refrigerator for up to 4 days.
Must Read Tips from the Baker(me):
- Make the pastry cream ahead of time and refrigerate. Pastry cream will stay good up to 3 days in the refrigerator.
- Mix the coconut whipped cream but don’t whip it. Store in an airtight container and save until needed.
- If you’re reading the recipe and your overwhelmed with how much coconut milk you actually need here is a simple tip. Get 2 cans of coconut cream or milk and save the fat for the whipped frosting and use the remaining liquid for the cake and pastry cream.
- Coconut chips or coconut shreds: I love the look of the coconut chips, but coconut shreds would be easier to eat and a little easier on the mouth if I were taking a bit out of my coconut cake slice.
Bakers Tip:
Room Temperature Ingredients: Ensure that all your ingredients, especially eggs, butter, and milk, are at room temperature before you start baking. This helps them combine more evenly and creates a smoother batter.
Mixing: Avoid Overmixing the cake batter. Once the flour is incorporated into the wet ingredients the gluten begins to form. If you continue to mix it’ll create a hard cake.
Measure Accurately: Use a kitchen scale to measure accurately.
Preheat Oven: Always preheat your oven to the temperature specified in the recipe before you start mixing your ingredients. This ensures that your cake bakes evenly and rises properly.
Proper Pan Preparation: Grease and flour your cake pans or line them with parchment paper to prevent the cake from sticking. This helps make sure that your cake layers don’t stick to the bottom of the pan.
Evenly Distributed Batter: Divide the batter evenly between the cake pans to ensure that each layer bakes uniformly.
Cooling Properly: Allow the cake to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely. Cooling too quickly can cause the cake to collapse.
Frosting on Cooled Cakes: Make sure that your cakes are completely cooled before frosting them. Otherwise, the frosting may melt and slide off.
Frosting Cake Tips:
Make sure before you frost your cake that your cake layers have fully cooled.
Cut the top domes of the cake layers to create an even cake.
Place a small square sheet of parchment paper in between the cake and the cake stand to help with cleaning.
Spread a thin layer of frosting around the entire cake once all layers have been assembled. And then refrigerate the cake to let is set for 20 to 30 minutes. This step is called crumb coating and helps prevent lopsided cakes that might collapse.
Frequently Asked Questions:
Can I make this coconut cake into cupcakes?
Yes, just fill the liners with batter 2/3 full. Bake at 350F for 12 to 14 minutes.
Does this cake have to be refrigerated?
Yes, the coconut whipped cream needs to be refrigerated.
How long does this cake stay good for?
Cover the cake tightly or store the cake slices in an airtight container in the refrigerator for up to 3 days.
Can I make this coconut cake into a sheet pan?
A Coconut sheet cake is a great way to make a cake when you are on a time crunch. It’s perfect for parties and potlucks also.
What kind of coconut should I use?
Shredded coconut flakes are normally used and easily accessible, but in my recipe, I wanted to use dried unsweetened coconut chips that I found from Trader Joe’s. It gives the cake a different look and adds texture to the cake. You can also use fresh coconut shavings if desired.
Is canned coconut milk the same as coconut milk in carton?
Canned coconut milk has a higher fat content than coconut milk in the carton. In this recipe use canned cream of coconut but if you can’t find it then canned coconut milk will do the job.
For More Delicious Recipes:
Extra Moist Triple Chocolate Cake
The Ultimate Coconut Cake
Ingredients
Coconut Cake
- 6 tbsp Butter room temp
- 1/2 cup Vegetable Oil
- 3 tbsp Coconut Oil
- 2 1/4 cup Sugar
- 3 large Eggs room temp
- 1/2 cup Sour cream room temp
- 2 tsp Vanilla Extract
- 3 cups Cake Flour
- 1 tbsp Baking Powder
- 1 ½ tsp Baking Soda
- 1.5 tsp Salt
- 1 ½ Coconut Cream Coconut Milk **See Notes
Coconut Pastry Cream
- 1 Whole Large Egg
- 1 Egg Yolk
- 1/4 cup Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla Extract
- 1 cup Coconut Milk **See Notes
- 3 tbsp Butter
Coconut Whipped Cream
- 1 8oz Cream Cheese block
- 1/3 cup Coconut Cream fat ***See Notes
- 5 cups Heavy Cream cold
- 2 tsp Vanilla Extract
- 1/3 cup Powdered Sugar
Instructions
Coconut Cake
- In a stand mixer with the paddle attachment add the butter, oil, and coconut oil. Cream the fats and then add in the eggs, sour cream, vanilla extract, and mix until all the ingredients are combined.
- Add the dry ingredients (flour, baking soda, baking powder, salt, and sugar) to the wet ingredients, and mix until just combined.
- Scrape the sides of the bowl with a spatula. Heat the coconut cream or milk until hot (115F) and then pour it into the cake batter. The cake batter should be thin.
- Preheat oven to 350F and line 3 8-inch cake rounds with parchment paper.
- Divide and pour batter into three pans and bake the cakes for 18 to 24 minutes.
- Once the cakes are done baking allow them to fully cool. Take a butter knife and line it to the sides of the cake pan to release the cake easier. Wrap the cakes with plastic wrap and set them to the side until ready to assemble.
Coconut Cream Filling
- In a medium mixing bowl add the sugar, and cornstarch and mix to get rid of any clumps and then incorporate the whole egg and egg yolk.
- Take a medium saucepan and heat the coconut milk until boiling.
- Once the coconut milk has boiled slowly add it to the egg mixture mixing at the same time making sure not to overcook the eggs.
- Add the mixture back to the saucepan and cook on low to medium heat, stirring constantly. The coconut pastry cream will be ready once it starts boiling and thickens.
- Pour the pastry cream into a container add the butter and then place plastic wrap over it making sure it touches the pastry cream to prevent a film from forming. Let the pastry cream sit in the fridge until it cools and until needed.
Coconut Cream Cheese Whipped Cream
- In a stand mixer cream the cream cheese, coconut cream, and sugar. Mix on medium speed to make the mixture creamy.
- Add 1/3 of the heavy cream and mix on low speed until the mixture comes together without lumps.
- Once the mixture seems consistent and not lumpy add the rest of the heavy cream and whip on medium-high speed until it thickens. Make sure not to overmix the whipped cream.
Coconut Cake Assembly
- Take a serrated knife and cut the tops of the cakes off to have a leveled cake.
- Place a cake layer on a cake stand or serving plate. Using an offset spatula spread a thin layer of the whipped cream on the cake layer and then pipe an edge of the whipped cream on the outer edges of the cake and fill the inside with half of the coconut pastry cream.
- Top with the second layer and repeat the step until the third layer.
- Spread a thin layer of frosting on top of the cake and sides and then refrigerate for 20 minutes to let the cake set.
- Spread the rest of the frosting on the coconut cake and then sprinkle the coconut flakes on the outside of the cake.
- Refrigerate the cake for 30 minutes or 1 hour if time allows before serving. Cover the cake tightly and store it in the refrigerator for up to 4 days.
Notes
Recently in my kitchen recipes:
Hello! How much sugar goes in the cake?:)
Hi! I’m sorry I just fixed it. 2 1/4 cup of sugar. If I don’t ever respond back fast enough message me on instagram at ofjensweets
Thank you so much!! 🥰