I recently created a Coconut Cream Cake that melds tropical flair with pantry staples. Blending all-purpose flour, granulated sugar, eggs, full-fat coconut milk and coconut extract, I crafted a moist cake crowned with luscious coconut cream icing. This recipe delivers a delightful twist on a cherished dessert, absolutely unforgettable version.

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I’ve been experimenting with flavors lately and decided to whip up my take on Coconut Cream Cake. I mixed together 2 1/2 cups all-purpose flour and 2 cups granulated sugar with a tablespoon of baking powder and a pinch of salt.

Then I cracked in 4 large eggs and stirred in 1 cup of full-fat coconut milk along with 1/2 cup vegetable oil. To really bring out that tropical vibe, I added 2 teaspoons of coconut extract and tossed in 1/2 cup unsweetened shredded coconut.

This cake isn’t just any dessert; it holds its own among my favorite recipes like coconut cake recipes and healthy cake ideas. For the icing, I simply blended 1 cup coconut cream, 1/2 cup softened unsalted butter, powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt.

I like to garnish mine with extra shredded coconut just for that fun touch. Enjoy exploring this unique twist!

Why I Like this Recipe

I like this recipe because it just hits all the right notes for me. First, the coconut flavor is amazing—the mix of coconut milk, extract, and shredded coconut gives every bite a warm, tropical vibe that just transports me to summer, even when it’s cold outside. Second, the whole process is pretty straightforward and fun. I like how the steps are easy to follow even if I’m in a hurry, and the cake turns out moist and tasty every single time, making it great for sharing with friends or even just treating myself. Lastly, the coconut cream icing is a game changer. It’s rich and creamy with just the right amount of sweetness, and when you get that extra sprinkle of shredded coconut on top, it feels like you’re enjoying a little bit of heaven.

Ingredients

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Coconut milk provides a rich, creamy texture and subtle coconut flavor that makes the cake moist.
Vegetable oil keeps the crumb tender and soft while lending extra moisture throughout the cake.
Eggs add protein and help bind the batter together giving the cake structure and color.
Unsweetened shredded coconut brings a chewy texture and extra fiber along with a natural coconut taste.
Coconut cream in the icing gives a decadent, smooth finish with a sweet, tropical vibe.
Granulated sugar sweetens the whole creation while providing energy and a light crispness.

Ingredient Quantities

2 1/2 cups all-purpose flour

2 cups granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

4 large eggs, at room temperature

1 cup full-fat coconut milk (canned)

1/2 cup vegetable oil

2 teaspoons coconut extract

1/2 cup unsweetened shredded coconut

For the coconut cream icing:

1 cup coconut cream

1/2 cup unsalted butter, softened

3 to 4 cups powdered sugar

1 teaspoon vanilla extract

A pinch of salt

Optional: extra shredded coconut for garnish

How to Make this

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1. Preheat your oven to 350°F, grease your cake pan and line it with parchment paper.

2. In a big bowl, whisk together 2 1/2 cups of all-purpose flour, 2 cups granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In another bowl, beat 4 large eggs until they are a little frothy then mix in 1 cup full-fat coconut milk, 1/2 cup vegetable oil and 2 teaspoons coconut extract.

4. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Then fold in the 1/2 cup unsweetened shredded coconut.

5. Pour the batter into the prepared pan and smooth the top with a spatula.

6. Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for around 10 minutes before transferring to a wire rack.

7. For the coconut cream icing, beat 1/2 cup softened unsalted butter in a bowl, then add in 1 cup coconut cream and mix until it’s smooth.

8. Gradually add 3 to 4 cups powdered sugar, one cup at a time, and beat the mixture until it’s light and creamy. Stir in 1 teaspoon vanilla extract and a pinch of salt.

9. Once the cake has completely cooled, spread the icing evenly over the top using a spatula.

10. If desired, sprinkle a little extra shredded coconut over the icing as a garnish and enjoy your delicious Coconut Cream Cake!

Equipment Needed

1. Oven – Needed to bake the cake at 350°F.
2. Cake pan – For baking the cake; make sure you grease it and line with parchment paper.
3. Parchment paper – Used to line the cake pan so the cake won’t stick.
4. At least two mixing bowls – One big bowl for the dry ingredients and another for the wet ingredients.
5. Whisk – To mix the dry ingredients and to beat the eggs until frothy.
6. Measuring cups and spoons – For accurate measurements of all the ingredients.
7. Spatula – One for folding the batter and another to smooth the top of your batter in the pan.
8. Toothpick – To test if the cake is done by inserting it into the center; it should come out clean.
9. Wire rack – For cooling the cake once it’s out of the oven.
10. Mixer (optional) – Can be used for beating the butter with the coconut cream for the icing.

FAQ

Q: Can I substitute full-fat coconut milk if I can't find it?

A: Yeah, you can use light coconut milk, but the cake might be a bit less rich. If you do that, consider adding a tad more coconut extract to amp up the flavor.

Q: How do I get my coconut cream icing to turn out smooth?

A: Make sure to let your butter soften really well before mixing. Beat the coconut cream and butter together until they're creamed, then sift in your powdered sugar slowly so you avoid lumps.

Q: Can I make this cake a day ahead and store it?

A: Absolutely, you can bake it ahead of time and store it in an airtight container. Just cover the cake to keep it moist. If the icing seems a bit stiff after, you can gently warm it up a little before frosting.

Q: What should I do if my cake turns out too dense?

A: If your cake feels dense, it might be due to overmixing the batter. Next time try mixing just until the ingredients are combined. Also, make sure your eggs are at room temperature so they mix better with the other wet ingredients.

Q: Is there any way to give the cake extra coconut flavor?

A: Sure thing, you can toast the shredded coconut before mixing it in, or even sprinkle some on top as garnish. This adds a nice crunch and an extra burst of coconut taste.

Coconut Cream Cake Recipe Substitutions and Variations

All-purpose flour: You can use a gluten free flour blend instead, but results may vary a bit in texture
Granulated sugar: Coconut sugar works as a substitute, though you might have to adjust the amount since it’s less sweet
Vegetable oil: Try melted coconut oil as a replacement to boost the coconut flavor in the cake
Full-fat coconut milk: You can opt for heavy cream mixed with a little extra coconut extract if you cant find canned coconut milk
Unsalted butter (for the icing): If needed, swap with softened coconut oil for a different but tasty twist

Pro Tips

1. Be careful not to overmix the wet and dry ingredients together. If you mix too long, your cake might turn out tough instead of soft and fluffy.
2. Make sure all your ingredients, especially the eggs, are at room temperature. This helps keep the batter smooth and helps it bake evenly.
3. Try lightly toasting the shredded coconut before folding it in or using as garnish. It adds a richer, nuttier flavor and some extra crunch.
4. When making the icing, beat your butter and coconut cream for a few minutes until it looks smooth and creamy. That way, your icing will be light and spreadable instead of clumpy.