Heavenly Coconut Cream Cake
Indulge in the tropical bliss of Heavenly Coconut Cream Cake, a delightful three-layer dessert that brings the essence of paradise to your table. This cake features fluffy coconut-infused sponge layers, a creamy coconut custard filling, and a light whipped frosting adorned with sweetened shredded coconut. Perfect for birthdays or any special occasion, this cake is not only visually stunning but also bursting with rich coconut flavor. With easy-to-follow steps and customizable toppings, you can craft this impressive treat that will leave your guests in awe.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) coconut milk (full-fat)
- ½ cup (120 ml) buttermilk
- 1 cup (225 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup (240 ml) coconut milk (for filling)
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar (for filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for filling)
- ½ tsp coconut extract (for filling)
- ½ cup (40 g) sweetened shredded coconut (for filling)
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract (for frosting)
- ½ tsp coconut extract (for frosting)
- 1 ½ cups (120 g) sweetened shredded coconut (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl, mix the coconut milk and buttermilk until smooth.
- Cream the butter and sugar until fluffy, then add eggs one at a time followed by vanilla and coconut extracts.
- Gradually mix in the dry ingredients alternately with the milk mixture until just combined.
- Divide batter among pans and bake for 25–28 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 420
- Sugar: 32g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg