Coconut Cream Cake - Baking Cherry

Coconut Cream Cake

Cake Recipes

Learn how to make this fluffy and delicious Coconut Cream Cake, made with shredded or desiccated coconut and coconut milk, topped with a tasty and creamy coconut frosting. An easy dessert recipe for you to make a homemade cake from scratch.

Active time: 25min | Cook time: 30min | Yield: 12 servings

Ingredients:

Cake:
  • 3 Eggs at room temperature
  • 3/4 cup (150g) Sugar
  • 3/4 cup (180ml) Coconut Milk
  • 1/2 cup (120ml) Vegetable Oil
  • 1 Tbsp (15ml) Vinegar
  • 2 cups (260g) Cake Flour
  • 1 tsp (4g) Baking Powder
  • 1 tsp (4g) Baking Soda
  • A Pinch of Salt
  • 1/3 cup (30g) Unsweetened Shredded or Desiccated Coconut
Coconut Cream:
  • 1 cup (240ml) Milk
  • 1/4 cup (30g) Cornstarch
  • 1/3 cup (65g) Sugar
  • 1 cup (240ml) Coconut Milk
  • 3/4 cup (180ml) Heavy Cream
  • 1 tsp (5ml) Vanilla Extract
Topping:
  • 1/3 cup (30g) Unsweetened Shredded or Desiccated Coconut

Video:

 

Directions:

Cake:
  1. Grease with butter or cooking spray a 9x13in (23x33cm) baking pan. Set aside.
  2. In the bowl of an electric mixer fitted with the whisk attachment, place the eggs and sugar. Beat on medium speed until light and fluffy, about 5 to 7 minutes.
  3. Add the milk, oil, and vinegar. Beat on low speed for 10 seconds, until just combined.
  4. Sift the flour, baking powder, baking soda, and salt over the mixture. Stir gently with a spatula or wire whisk until just combined. Do not overmix the flour.
  5. Add the coconut and stir.
  6. Pour the batter into the prepared pan. Bake at 350°F (180°C) for 20 to 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
  7. Let it cool at room temperature.
Coconut Cream:
  1. In a medium saucepan, place the milk and cornstarch. Dissolve the cornstarch in cold milk to avoid any lumps.
  2. Add the sugar, coconut milk, and heavy cream. Bring to a boil over medium heat, stirring continuously until thickened, about 5 to 7 minutes.
  3. Turn off the heat, add vanilla extract and stir.
  4. Using the bottom of a wooden spoon or spatula, poke holes all over the cake. Spread the hot coconut cream over the cake while still hot.
  5. Sprinkle coconut on top.
  6. Refrigerate the cake for 2 hours and serve.

You may also like:

3-Ingredient Lemon Mousse

Gluten-Free Chocolate Ganache Cake

Strawberry Jello Cake

No-Bake 3-Ingredient Chocolate Tart

Cheesecake Cookie Bars

Super Chocolatey Fudge-Ganache Cake

2-Ingredient Chocolate Mousse (no eggs, no cream)

Brownie Cheesecake Bars (2-Ingredient Frosting)

Learn how to make this fluffy and delicious Coconut Cream Cake, made with shredded or desiccated coconut and coconut milk, topped with a tasty and creamy coconut frosting. An easy dessert recipe for you to make a homemade cake from scratch.