COCONUT CREAM CAKE

Coconut Cream Cake

For fluffy coconut-y goodness!

Yield: 3 x 8-inch rounds or 2 x 9-inch rounds

PREP IT!     

For Coconut Cake:

  • 3 cups  Flour, cake

  • 2 teaspoon Baking powder

  • ½ teaspoons Baking soda

  • ½ teaspoon Salt

  • 1 cup (2 sticks) Butter, salted

  • 2 cups Sugar, granulated

  • 1/8 teaspoon Almond extract

  • 2 teaspoons Vanilla extract

  • 4 large Egg yolks, room temperature

  • 1 cup​ Coconut milk, unsweetened

  • ¼ cup​ Sour cream or Buttermilk

  • 5 large Egg whites, room temperature

  • 1 bag Coconut, shredded

For Coconut Cream Filling:

  • 1½ cups Sugar, granulated

  • ¼ cup Cornstarch

  • tablespoons Coconut milk, unsweetened

  • 7 large Egg whites, pasteurized, room temperature

  • ½ teaspoon Cream of tartar

  • 1/8 teaspoon Salt

  • 1 (about 7–10 oz) Coconut, shredded

For Buttercream Frosting:

  • 1 cup (2 sticks) Butter, salted

  • 1 tablespoon Heavy cream or Evaporated milk

  • 1 teaspoon Vanilla extract

  • 4 cups Powdered sugar (start with this and add ½ cup more at a time as needed)

MAKE IT!

For Coconut Cake:

  1. Preheat oven to 350F. Prepare your cake pans by lining them with parchment paper and lightly greasing with oil or spraying with non-stick pan spray.

  2. Cream butter and sugar until fluffy. Add almond extract and vanilla extract.

  3. Whisk one egg yolk at a time into the butter and sugar mixture.

  4. Mix coconut milk and sour cream or buttermilk.

  5. Fold 1/3 of dry mixture into wet mixture then whisk in 1/3 of the coconut/sour cream mixture.

  6. Keep mixing in dry ingredients and coconut/sour cream until everything is incorporated.

  7. Whip egg whites until stiff peaks form.

  8. Gently fold egg whites into cake mixture until everything is incorporated.

  9. Pour in cake pans and bake at 350 degrees.

  10. Bake for 30 minutes. You’ll know it’s done when you stick a toothpick in the cake and it comes out clean.

  11. Cool cakes.

For Coconut Cream Filling:

  1. In a saucepan, whisk together sugar and cornstarch.

  2. Gradually add coconut milk in a thin stream while whisking to form a smooth mixture.

  3. Heat the mixture over medium heat, whisking constantly until it thickens and reaches 250°F on a candy or digital thermometer.

  4. Remove from heat and let it cool slightly while you whip the egg whites.

  5. In a clean mixing bowl, add egg whites, cream of tartar, and salt.

  6. Using a stand mixer or hand mixer, beat on high speed until stiff peaks form (the peaks should stand up straight when you lift the beaters).

  7. Gently fold the slightly cooled coconut base mixture into the whipped egg whites using a spatula.

  8. Stir in the shredded coconut generously. This helps give the filling body and texture. Add more if it still feels too soft.

  9. For best texture, let the filling cool completely or refrigerate for 30–60 minutes before using to help it thicken more.

  10. Spread this coconut cream between cake layers. You can also sprinkle extra shredded coconut in between for garnish.

For Buttercream Frosting:

  1. Place butter, heavy cream, and vanilla in a stand mixer or mix with a hand mixer. Whip until creamy. Add in powdered sugar until well incorporated and smooth.

  2. Transfer frosting to a gallon size zip top bag. Refrigerate immediately. Frosting must stay cold to remain set.

  3. It stays fresh in the fridge for approximately 3 days.

  4. Once completely cooled, frost cake with coconut filling and buttercream frosting on the outside. Coat outside with shredded coconut.

DessertAdunni Ogunlanohrecipe, cake, dessert, coconut cake, coconut creamComment