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The Perfect Coconut Cream Cake That Your Whole Family Will Love

Topped with crunchy, toasted coconut, this perfect, tender cake is filled with a dreamy, comforting cream filling that takes this cake to a whole new happy level. Your family will love it. 

I discovered this cake a few years ago and waited until my birthday to treat myself. I was not disappointed! It instantly became my favorite. The whole family thought so too, even those who say they are not crazy about coconut. The recipe is a little involved but it’s so worth the extra effort to mix this batter from scratch, cook the cream filling, whip the heavy cream, and toast the coconut for the topping.

Coconut Cream Cake is the happiest cake in the whole wide world! I love cake, so that’s sayin somethin!

Enjoy!

 

Coconut Cream Cake

(Originally found in Southern Living Magazine, April 2015, pg. 149.)

Note: Buy a whole quart of heavy cream. You will need a total of 4 cups.

 

Cook the dreamy, creamy filling first:

Filling

  • ½ C Sugar
  • ¼ C Cornstarch
  • ⅛ tsp table salt
  • 4 large egg yolks
  • 1 C half-n-half
  • 1 C coconut milk
  • 1 C sweetened, flaked coconut
  • 3 Tbs butter’
  • 1 tsp vanilla extract
  • ¼ tsp coconut extract

 

  1. Whisk together first 3 ingredients in a 3 qt. Saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture cook over medium heat whisking constantly (don’t you dare walk away!) 6 to 7 minutes or until mixture just starts to bubble. If you stay on duty and whisk this filling constantly, you will be rewarded with creamy yumminess to hide inside an already perfect cake! Cook, whisking constantly one more minute. Remove from heat.
  2. Whisk flaked coconut and next three ingredients into sugar-egg mixture. Transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent a film from forming. Let stand 30 minutes. Chill 4 to 24 hours. 

Cake: 

  1. While the filling is cooling, prepare the perfect, tender cake layers; preheat oven to 350 degrees. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, one at a time, beating just until blended after each addition.
  2. Stir together cake flour and next two ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. If you want a tender cake, don’t keep beating the batter. Stir in 1 teaspoon vanilla and 1/2 teaspoon coconut extract. Spoon batter into greased and floured 9-inch cake pans. (Hint: line bottom of cake pans with parchment paper and spray with non-stick spray.)
  3. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely about an hour.
  4. Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled filling.
  5. Assemble cake; split each layer in half horizontally with a serrated knife to make 4 layers. Place one layer cut side up, on a serving platter; spread with one-third of the filling. Repeat with remaining cake flat layers and filling. Ending with a cake layer cut side down on top. Spread top and sides of the cake with fluffy coconut frosting.

 

Fluffy Coconut Frosting

Beat 3 cups heavy cream, 1 teaspoon vanilla extract, and 1/2 teaspoon coconut extract at medium-high speed with an electric mixer 1 to 2 minutes or until foamy. Gradually add 1/3 cup sugar beating 2 minutes or until stiff peaks form. Do not overbeat.

Note: I normally use raw sugar for all my baking and cooking but this recipe is an exception. I suggest that you do NOT use raw sugar in this recipe. It affects the texture of the cake. I tried beating the butter and sugar longer than suggested but the granules were still not fully incorporated into the batter.

Debbie

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Coconut Cream Cake on a glass platter

 

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2 Comments

  • Millie Mcilvaine

    Oh that cake recipe sounds so delicious. It must take hours. Maybe I could buy one from you… My grandmother made the best fresh coconut cake. The icing had the smallest bit of crunch when you bit into it. Dont know if it was the egg whites or what but it was heavenly. Thank you for sharing.

    • Deborah Schreffler

      Hey Millie! It doesn’t take hours unless you count waiting for it to cool:) It is a little involved but I know you can do it! This icing is rich but not crunchy. The toasted coconut topping is crunchy and really adds a nice finishing touch.

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