Homemade Coconut Cream Cake

Ingredients

Coconut Cake Layers

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional but recommended)
• 1 cup canned coconut milk (full-fat)
• 1 cup sweetened shredded coconut

Coconut Cream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup coconut cream or thick coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Pinch of salt

Topping

• 1½–2 cups sweetened shredded coconut (toasted or untoasted)

Instructions

Make the Cake

1. Preheat oven to 175°C (350°F). Grease and line two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then add vanilla and coconut extract.
5. Add dry ingredients alternately with coconut milk, mixing just until combined.
6. Fold in shredded coconut.
7. Divide batter evenly between pans.
8. Bake for 28–32 minutes, or until a toothpick inserted comes out clean.
9. Cool completely before frosting.

Make the Frosting

1. Beat butter until smooth and creamy.
2. Gradually add powdered sugar.
3. Mix in coconut cream, vanilla, coconut extract, and salt.
4. Beat until light, fluffy, and spreadable.

Assemble the Cake

1. Place one cake layer on a serving plate and spread frosting evenly on top.
2. Add the second layer and frost the top and sides of the cake.
3. Press shredded coconut gently onto the frosting to coat.
4. Chill for 20–30 minutes before slicing for clean cuts.

Tips & Variations

• Toast the coconut topping for deeper flavor
• Add coconut pastry cream between layers for extra richness
• Substitute cream cheese frosting for a tangy twist
• Use three smaller layers for a bakery-style presentation