This recipe for Coconut Cream Cake is so tender, and it is deliciously covered in Coconut Swiss Meringue Buttercream and beautifully toasted coconut.
You can make this cake for about $12.09. It makes sixteen servings which cost just $0.76 per serving.
This Coconut Cream Cake is the best coconut layer cake you will ever taste! For real. The cake itself is so tender and rich, and the coconut buttercream isn’t overly sweet.
What really makes this Coconut Cream Cake the best is the coconut flavor. It’s not too overwhelming, and it’s not fake-tasting at all. This is all thanks to a combination of 3 coconut products: cream of coconut, coconut extract, and toasted coconut shreds.
I love placing this cake on a table near the dining room so my guests can see that something completely splendid is coming. Every time I make this cake I find myself writing out the recipe for folks. It could very well be my all-time favorite cake. It’s perfect for holidays like Easter, or Spring and Summer entertaining.
No, the two are not the same and should not be substituted in this recipe. Coconut cream is thicker than coconut milk. Coconut milk is similar to cow’s milk in regards to the liquid consistency. Cream of coconut is sweetened coconut cream.
If you do not have access to coconut cream, you can combine one cup of light cream with ¼ teaspoon of coconut extract.
A few of my favorite ways to use leftover cream include first whipping it into a delicious whipped topping for a bowl of fruit. You can also add it to your favorite smoothie. Or you can make these Coconut Cupcakes!
How to Make Coconut Cream Cake:
- Preheat the oven to 325 degrees F and spray two 9-inch round pans with cooking spray.
- Next, using a stand mixer, whip together the cake ingredients.
- Pour the batter evenly between the two pans. Bake for about 30 minutes.
- While the cakes are cooling, toast the shredded coconut on a baking sheet.
- Next, make the coconut buttercream in a stand mixer. Whisk the ingredients together.
- Finally, assemble the cake by frosting between the layers, on top, and on the sides. Sprinkle coconut flakes on top and lightly press them into the cake’s sides before slicing to serve.
Make sure you check out the recipe video in the recipe card below!Jump to Video
How Long is this Cake Good For:
SERVE: You can leave the Coconut Cream Cake at room temperature for about two hours before it needs to be refrigerated.
STORE: Leftover cake can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days. Bring the cake to room temperature before eating.
FREEZE: Wrap the cake or slices in two layers of plastic wrap and 1 layer of foil. Freeze for up to two months. Defrost at room temperature before serving.
- 9-inch cake pans
- cooling racks
- baking sheet
- small offset spatula
- large offset spatula
- Cake plate or cake stand (I have this one and it’s my favorite!)
- Cake knife and server set
Ingredients and Cost:
Recipe cost: $12.09
Per Serving Cost: $0.76
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 large egg – $0.10
- 9 large egg whites – $0.45
- 1 cup cream of coconut – $1.76
- ¼ cup water – $0.00
- 2 teaspoons pure vanilla extract – $1.36
- 2 teaspoons coconut extract – $0.58
- 5 ½ sticks butter (44 Tablespoons) – $4.40
- 2 ¼ cups cake flour – $0.92
- 2 cups granulated sugar – $0.46
- 1 Tablespoon baking powder – $0.45
- ¾ teaspoon salt – $0.01
- 2 cups shredded coconut – $1.60
More Coconut Recipes:
These Coconut Cupcakes are basically the same recipe as this cake, but made in cupcake form! No Christmas or Easter is complete without these Coconut Macaroons! Paradise Cookies are packed with coconut, macadamia nuts, white chocolate, and lime zest. They basically taste like you’re on vacation! Coconut Rice is a delicious addition to barbecued meats and Asian main dishes.
More Spring Desserts:
- Carrot Cake Cookie Bar Recipe
- Lemon Cream Pie Float
- How to Make Cannoli Cream
- Carrot Cake Whoopie Pies with Toasted Coconut
- Coconut Cream Pie Cheesecake Dip
- Bakery Style Carrot Cake Cheesecake Cake
- Toasted Coconut Macadamia Nut Bars
- Strawberries & Cream Cheese Blintzes
- Bunny Bait Snack Mix
- Lemon Lush from Scratch
- Copycat Olive Garden Lemon Cream Cake
- Lemon Mug Cake
- Copycat Carrot Cake Cheesecake
- Strawberry Lasagna
Best Ever Coconut Cream Cake
- 1 large egg
- 5 large egg whites
- ¾ cup cream of coconut
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 1 teaspoon coconut extract
- 2 ¼ cups cake flour sifted
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon salt
- 12 tablespoons unsalted butter cut into 12 pieces, softened, but still cool
- 2 cups packed sweetened shredded coconut about 8 ounces
- 4 large egg whites
- 1 cup granulated sugar
- pinch table salt
- 1 pound unsalted butter 4 sticks, each stick cut into 6 pieces, softened, but still cool
- ¼ cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
FOR COCONUT CAKE:
- Adjust oven rack to lower-middle position and heat oven to 325 degrees F. Spray two 9-inch round cake pans with nonstick cooking spray.
- In a large measuring cup add egg whites, whole egg, cream of coconut, water, vanilla, and coconut extract and beat with a fork until combined.
- In the bowl of a stand mixer fitted with paddle attachment combine flour, sugar, baking powder, and salt for 30 seconds on the lowest setting. With mixer still running, add butter 1 piece at a time, and beat until mixture looks like coarse meal (butter pieces should be no bigger than small peas), about 2 minutes.
- Keep mixer running and add 1 cup of liquid. Increase mixer speed to medium-high and beat until light and fluffy, about 1 minute. Reduce speed to low and slowly pour in remaining 1 cup liquid. Turn off mixer and scrape down sides of the bowl, then beat on medium-high speed to combine, about 20-30 seconds. The batter will be deliciously thick.
- Pour equal amounts of batter into prepared cake pans and level off with an offset spatula. Bake until deep golden brown, cake pulls away from sides of pans, and a toothpick inserted into the center comes out clean, about 30 minutes. Do not turn off oven.
- Move pans to a wire rack and cool for 10 minutes in pans, then loosen cakes from pan, invert cakes onto cooling racks, then re-invert; cool to room temperature.
- While cakes cool, spread shredded coconut onto a rimmed baking sheet; toast in oven until shreds are a mix of white and golden brown, about 15-20 minutes, stirring 2-3 times. Cool completely.
FOR COCONUT BUTTERCREAM:
- In a bowl of a stand mixer set over a saucepan with 2 inches of barely simmering water, whisk egg whites, sugar, and salt. Whisk constantly until mixture is opaque and warm to the touch and an instant-read thermometer registers 120 degrees, about 2 minutes.
- Move the bowl to mixer and beat with the whisk attachment on high until whites are barely warm and they look glossy and sticky about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Stop mixer and scrape down sides of the bowl. Turn mixer to medium speed and beat in cream of coconut and coconut and vanilla extracts. Increase speed to medium-high and beat until well-combined, about 1 minute.
- Place a dab of buttercream on cake plate or cake stand. Put 1 cake round on center of cake plate and place about 1 ½ cups of frosting on top. Spread buttercream in even layer using a large offset spatula. Place second cake round on top and frost sides and top of the cake. Sprinkle top of cake with coconut, then press coconut into the sides of cake moving from bottom to top of the cake. Let excess coconut fall back onto baking sheet.
- Slice and serve!