The Ultimate Coconut Cake
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.
Ingredients
Coconut Cake
- 6 tablespoon Butter room temp
- ½ cup Vegetable Oil
- 3 tablespoon Coconut Oil
- 2 ¼ cup Sugar
- 3 large Eggs room temp
- ½ cup Sour cream room temp
- 2 teaspoon Vanilla Extract
- 3 cups Cake Flour
- 1 tablespoon Baking Powder
- 1 ½ teaspoon Baking Soda
- 1.5 teaspoon Salt
- 1 ½ Coconut Cream Coconut Milk **See Notes
Coconut Pastry Cream
- 1 Whole Large Egg
- 1 Egg Yolk
- ¼ cup Sugar
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 1 cup Coconut Milk **See Notes
- 3 tablespoon Butter
Coconut Whipped Cream
- 1 8oz Cream Cheese block
- ⅓ cup Coconut Cream fat ***See Notes
- 5 cups Heavy Cream cold
- 2 teaspoon Vanilla Extract
- ⅓ 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 ⅓ 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
Make sure to read over all the steps before making the cake.
Notes:
Coconut milk from the carton is not the same as canned coconut milk. Coconut cream is the best choice for this recipe but canned coconut milk will still work.
Baker Tips:
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 you're overwhelmed with how much coconut milk you need here is a simple tip. Get 2 cans of coconut cream or milk, 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.
Nutrition
Calories: 1388kcalCarbohydrates: 110gProtein: 15gFat: 102gSaturated Fat: 60gPolyunsaturated Fat: 12gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 325mgSodium: 988mgPotassium: 347mgFiber: 1gSugar: 73gVitamin A: 2836IUVitamin C: 2mgCalcium: 236mgIron: 2mg
Tried this recipe?Let us know how it was!