I still remember the first time I made a coconut cream cake that actually tasted like coconut. Not the fake perfume-sweet stuff you get in grocery store slices. I’m talking about the kind that smells like a tropical windstorm hit a bakery. The frosting was barely holding on, the cake was so soft it sagged like a hammock, and my sous chef nearly cried when she had the first bite. That cake? That was magic.
This cake ain’t just another fluffy white number slathered in whipped topping. It’s got soul. It’s humid, decadent, creamy—moist in the way that only a real baker understands. Coconut cream cake is a Southern classic, sure, but we’re going deeper. Think steeped coconut milk, layers so tender they practically dissolve, and a frosting that whispers, not screams. You feel me?
Let’s dive in, but fair warning—once you master this, you’re gonna have to bring it to every damn family gathering ‘til the end of time.
What Makes Coconut Cream Cake Special?
Coconut cream cake, at its heart, is a vanilla-based layer cake soaked in coconut milk or cream, frosted with either whipped cream or cream cheese buttercream, and absolutely blanketed in shredded coconut. But the good ones? They don’t just taste sweet. They taste like memory. Like a warm breeze or sun on a Sunday.
The best versions are triple coconut threats—infused batter, coconut soak, and coconut-studded frosting. And here’s the kicker: balance. Too much sweet, and it’s cloying. Too little fat, and it dries out. You gotta find that Goldilocks zone.
Ingredients & Substitutions
For the Cake:
- 2 ½ cups cake flour (low-protein flour = tenderness)
- 1 tbsp baking powder
- ½ tsp fine sea salt
- ¾ cup unsalted butter (room temp, not melting into a puddle)
- 1 ¾ cups granulated sugar
- 4 large egg whites (save yolks for pastry cream if you’re fancy)
- 1 tsp pure vanilla extract
- 1 tsp coconut extract (use sparingly, this stuff’s potent like perfume)
- 1 cup canned full-fat coconut milk (shake the can! sediment lurks at the bottom)
For the Coconut Soak:
- 1 can (13.5 oz) coconut milk (unsweetened)
- ¼ cup granulated sugar
- 1 tsp coconut extract
For the Frosting:
- 8 oz cream cheese (cold-ish, not rock hard)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sift it, or deal with lumps like regret)
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 2–3 tbsp heavy cream, as needed
Finishing Touch:
- 2 ½ cups sweetened shredded coconut (toasted or raw, up to you)
Substitution Notes:
Can’t do dairy? Sub in vegan butter, coconut cream cheese (Kite Hill works), and full-fat coconut cream.
No cake flour? Use all-purpose flour, subtract 2 tbsp per cup, and add 2 tbsp cornstarch. Sift it twice. Makes a world of difference.
Gluten-free? Use a blend with xanthan gum, but beware: structure gets tricky. Don’t overmix or you’ll have a rubbery frisbee instead of cake.
Step-by-Step Instructions (with Pro Tips)
1. Make the Cake
Preheat the oven to 350°F (175°C). Grease and line three 8-inch round pans. Or do two 9-inch pans, but you’ll lose a layer, and yes, you will miss it.
Sift your cake flour, baking powder, and salt. Do not skip this. Lumps = doom.
In a stand mixer with paddle attachment, beat butter and sugar until pale and fluffy. Like, 4–5 minutes minimum. You’re creaming air into it—don’t rush.
Add egg whites gradually. Scrape that bowl. Otherwise you’ll get greasy batter at the bottom, and you’ll cry.
Add extracts. Alternate flour mix and coconut milk. Start and end with flour. Don’t overmix or the gluten wakes up angry.
Divide into pans. Tap them on the counter like you’re waking ‘em up. Bake 22–28 mins. Toothpick should come out mostly clean, tiny crumbs clinging.
Cool 10 minutes in pan. Then flip out onto rack. Let it really cool before soaking or frosting. Warm cake + soak = mush city.
2. Coconut Soak
Mix coconut milk, sugar, and extract. Warm it slightly, just to help the sugar dissolve.
Poke cooled cakes with a skewer—gently, not like you’re mad at it.
Brush soak onto layers. Let it sit. The cake should be damp, not drowned.
3. Make the Frosting
Cream cheese + butter? Beat until fluffy. Add powdered sugar one cup at a time.
Add extracts. Then drizzle in heavy cream. Adjust consistency. You want spreadable but not runny. Think: soft peaks of frosting that hold, not drip.
Taste it. If it’s too sweet, a pinch of salt goes a long way.
4. Assemble
Place first cake layer on a stand. Slather frosting. Not too much—save the drama for the top.
Repeat. Once stacked, coat the whole thing. Don’t worry about crumbs; they’re just flavor freckles.
Now—press shredded coconut all over the sides and top. It’s messy, it’s fun. Kids love it. So do adults with chaotic energy.
Cooking Techniques & Science Behind the Cake
Cake flour matters. Less protein = less gluten = softer crumb. All-purpose flour bulks it up. Fine for rustic cakes, not this delicate queen.
Why egg whites only? Keeps it snow-white and light. Yolks bring richness and color—but they also weigh things down.
Creaming method is king. You’re building air pockets in butter that expand in the oven. If you don’t beat long enough? Flat, dense cake. Like a pancake’s depressed cousin.
Coconut milk’s fat counts. Full-fat, not light. That richness soaks in and stays. It’s not just flavor, it’s texture insurance.
Frosting tip: Too runny? Chill it 10–15 mins. Too stiff? Microwave a spoonful, then mix it back in. Don’t throw it away. Salvage is the name of the game.
Serving & Pairing Suggestions
Slice with a hot knife. Seriously. Dip it in hot water, wipe, cut. Clean lines. Bakery style.
Serve chilled or room temp—depends if you want soft n’ silky or cool and dense.
Garnish with toasted coconut flakes, lime zest, or edible flowers. Hibiscus petals? Killer contrast.
Pairings:
- Drink: Try a glass of sparkling wine, coconut rum cocktail, or Thai iced tea.
- Side: Pineapple compote, mango slices, or a drizzle of passionfruit syrup.
- For brunch: Serve mini versions with mimosas. Yeah, I said brunch cake. Fight me.
Final Thoughts: Why This Cake Matters
Coconut cream cake isn’t just dessert. It’s nostalgia baked into layers. It’s a showstopper without being gaudy. It smells like warmth, tastes like comfort, and disappears before your shift ends.
It’s finicky, sure. But once you master the balance—fat, air, soak, sugar—you’ve got a cake people will talk about. Beg for. Maybe even propose over.
Chefs, don’t sleep on this one. Add your flair. Infuse cardamom, rum, or pandan. Make it sing. Just don’t skip the soak.
FAQs
1. Can I make coconut cream cake ahead of time?
Yes! In fact, it’s better the next day. The soak needs time to work its magic. Just keep it covered in the fridge. Bring to room temp before serving if you want that soft bite.
2. Why is my cake dry even with the soak?
You probably overbaked it, overmixed the batter, or used low-fat coconut milk. All three are moisture murderers. Next time, use a thermometer—cake’s done at ~205°F in the center.
3. Can I toast the shredded coconut?
Absolutely. Toasted coconut adds a nutty depth. Just bake at 325°F for 5–8 mins, shaking every so often. Watch it like a hawk—it burns fast.
4. Can I freeze coconut cream cake?
Yep. Freeze slices individually, wrapped tight. Thaw overnight in the fridge. Not quite as moist as fresh, but still dreamy.
5. What’s the best way to transport this cake?
Cold and boxed. Chill the cake first. It firms up. Put it in a tall cake box, slide a nonslip mat underneath. Drive like you’ve got a baby goat in the back
