This Coconut Cream Cake is probably one of the best layer cakes I have ever had. The coconut cream cake itself is so rich and moist and the frosting is just to die for. This is a coconut cake recipe you will want to keep on hand for special occasions. It is perfect for showers, birthdays, weddings, and having company over. We have even made it for Easter and dressed it up like a bunny. It’s a fun treat to serve at Hawaiian themed parties, too!
Ingredients in Coconut Cream Cake
Unsalted Butter Sugar Cream of Coconut – this is not the same as coconut milk. You can find it by the drink mixers. Eggs All Purpose Flour Baking Soda Salt Buttermilk Coconut Extract – coconut extract is best but vanilla extract will work in a pinch
Frosting and Decorating Ingredients
A lot of coconut cakes use a buttercream frosting but this coconut cream cheese frosting is to die for! It really levels this up to be the best coconut cake recipe I have ever had.
Butter Cream Cheese Coconut Extract Powdered Sugar Milk Toasted Coconut Flakes
Cake Supplies Needed for Layer Cake
9 inch round cake pans – to split the cake batter stand mixer or electric mixer with paddle attachment large mixing bowl wire rack – for help cooling to room temperature
Tips for Making this Coconut Cream Cake Recipe
This is one of our more advanced recipes, not necessarily an easy coconut cake recipe, but well worth the work! We have made this countless times and it will turn out great as long as you carefully follow the instructions and don’t skip steps. This Coconut Cream Cake requires freezing OVERNIGHT so be sure to make it a DAY AHEAD of when you plan to serve it! This is a very moist cake and the freezing of the cake makes it so it will not crumble when it is frosted then next day. This step is very important if you want to keep your cake looking pretty.
From Our Readers
I have had a few comments with people saying they had issues with sticking, so make sure to grease and flour! I always grease my pan, then line the bottom and sides with parchment paper (so it doesn’t slip) cut a round piece of parchment paper for the bottom and a long strip for the side of the pan. Then grease again over the parchment paper and lightly flour. Some people have had issues with the cake overflowing in 2 cake pans, I’m not sure if this is an elevation issue or an over-beating issue with the batter, but if the batter seems to be filling your pans more than ¾ full, consider using a 3rd pan or reserving some of the batter for some coconut cupcakes.
One reader mentioned that she just made it in a traditional 9×13 inch pan without doing the layers and it turned out great. Another reader just did cupcakes and said that they turned out really good too! With either of these options you will need to adjust your baking times accordingly and really watch it close by doing toothpick tests. The cupcakes should cook much faster so start checking those sooner.
Read Next: 33+ Easy Dessert Ideas (with Pictures + Simple Recipes)
More Recipes for Coconut Lovers
Tasty Coconut Cupcakes – Light and fluffy cupcakes with the most amazing coconut frosting! Coconut Cream Pie from Scratch – No pudding mixes in this delicious coconut cream pie filling. Coconut Pecan Cookie Bars – A graham cracker crust topped with coconut, milk chocolate chips, pecans. Caribbean Coconut Fudge Bars – A soft oatmeal cookie crust topped with chocolate fudge and a gooey coconut topping. Coconut Almond Bread – This is a moist coconut bread with a hint of almond.
How to Make Coconut Cream Cake
Coconut Syrup
Coconut Cream Pie
Coconut Bread
Haupia (Hawaiian Coconut Pudding)
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