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Coconut Cream Cake

Coconut Cream Cake Recipe

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup full-fat canned coconut cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup sweetened shredded coconut
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 2-3 tablespoons heavy cream or milk
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round cake pans and line with parchment. Whisk flour, sugar, baking powder, and salt. Beat butter until creamy. Add eggs one at a time, then coconut cream, vanilla, and coconut extract. Gradually mix in dry ingredients, then fold in shredded coconut.
  2. Divide batter between pans. Bake 25-28 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn onto a rack to cool completely.
  3. Beat cream cheese and butter until fluffy. Add coconut extract and salt. Gradually beat in powdered sugar, then thin with cream as needed.
  4. Place one layer on a plate, spread 1 cup frosting. Top with second layer. Apply crumb coat, chill 20 minutes. Frost with remaining frosting.
  5. Press shredded coconut onto the sides and top. Slice and serve, letting it sit at room temperature about 20 minutes for best flavor.

Notes

If you chill the cake before slicing, you'll get the cleanest cuts. The frosting firms up nicely in the fridge, but for the best flavor, let the cake sit out for a bit before serving. The shredded coconut on the outside can be toasted or left as is.