Short description
This Heavenly Coconut Cream Cake features tender layers of coconut-infused sponge, luxuriously whipped coconut cream frosting, and a generous topping of shredded coconut—an elegant, tropical dessert that’s perfect for celebrations or indulging your sweet tooth.
Why You’ll Love This Recipe
Intensely coconut-forward with both coconut milk and shredded coconut
Light, fluffy texture complemented by creamy, smooth frosting
No complicated techniques—ideal for bakers of all levels
Can be prepared ahead and chilled, enhancing flavor and serving ease
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ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
4 large eggs
1 cup coconut milk
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
2 cups heavy cream
½ cup powdered sugar
1 teaspoon coconut extract
directions
Preheat oven to 350 °F (175 °C). Grease and flour two 9‑inch round cake pans.
In a large bowl, cream butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in coconut milk and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry mixture into the wet batter. Fold in half the shredded coconut.
Divide batter between the prepared pans and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean. Cool cakes completely.
Whip heavy cream with powdered sugar and coconut extract until stiff peaks form.
Place one cake layer on a serving plate, spread a portion of the whipped cream frosting over it, then top with the second layer. Frost the top and sides.
Sprinkle the remaining shredded coconut over the cake. Chill for at least 1 hour before serving.
Servings and timing
Serves: Approximately 12 slices
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Prep time: ~20 minutes
Bake time: ~30 minutes
Chill time: Minimum 1 hour, ideally up to 8 hours or overnight for best flavor and texture
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Variations
Layer substitution: Use cake flour and include a simple syrup soak for moister, more delicate layers
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Topping twist: Toast shredded coconut lightly to add a nutty flavor and crunch
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Stabilized frosting: Add gelatin or cornstarch to whipped cream if cake is served in warm conditions
Flavor fusion: Swirl in tropical fruit purees like mango or pineapple for a refreshing twist
storage/reheating
Store in the refrigerator, covered, for up to 3–4 days.
Before serving, allow cake to come to room temperature for 15–30 minutes for optimal texture and flavor.
To refresh leftover slices, briefly warm in a low oven (300 °F/150 °C) for 5–7 minutes, then re-chill slightly before serving.
FAQs
What is the best way to toast the shredded coconut?
Spread coconut in a thin layer on a baking sheet and bake at 325 °F (160 °C) for 5–7 minutes, stirring halfway through until golden. Watch closely—coconut can burn quickly.
Can I make this cake ahead of time?
Yes. You can assemble and refrigerate the cake up to 8 hours or overnight for enhanced flavor melding and easier slicing .
Can I freeze the cake?
Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Is there a gluten-free option?
Substitute a 1:1 gluten-free baking flour blend for all-purpose flour. Ensure baking powder is gluten-free.
Can I use coconut cream instead of coconut milk?
Coconut cream is richer and thicker—if substituting, reduce heavy cream slightly. Be mindful of sweetness and consistency.
How do I stabilize the whipped cream frosting?
Mix 1 teaspoon of dissolved gelatin or 1 teaspoon of cornstarch into the cream before whipping for added stability
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What if I don’t have sweetened shredded coconut?
Use unsweetened, but add 1–2 tablespoons of powdered sugar to the frosting or sprinkle to maintain sweetness balance.
Can I use a boxed cake mix?
Yes—use a white or vanilla cake mix and stir in ½ cup sweetened coconut. Bake as directed, then proceed with frosting
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Why chill the cake before cutting?
Chilling firms the frosting, enables clean cuts, and allows flavors to meld for a richer taste experience .
How long does the cake stay fresh?
Up to 4 days when properly refrigerated.
Conclusion
Heavenly Coconut Cream Cake is a delectable, crowd-pleasing dessert brimming with tropical coconut flavor and velvety texture. With simple ingredients, approachable steps, and delightful variations, it’s ideal for gatherings or elevating an ordinary afternoon. Enjoy its creamy richness chilled—or at room temperature after brief resting—for an indulgent and memorable treat.
[tasty-recipe id=”20024″]
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