Coconut Cream Cake
User Reviews
5
Coconut Cream Cake
Description
This cake blends softened butter and sugar with cream of coconut and egg yolks, creating a rich wet mixture. Dry ingredients include flour, baking powder, baking soda, and salt, sifted together and combined into the wet mix along with a buttermilk and coconut extract blend. Egg whites are beaten separately to stiff peaks and folded in for lightness.
The batter is divided between two 9-inch pans lined with parchment and baked at a lower temperature (275°F) for about 90 minutes, using a toothpick test after 60 minutes to check doneness. Cooling before frosting is essential. The frosting combines butter, cream cheese, powdered sugar, and coconut extract, providing a creamy topping paired with toasted coconut flakes for garnish.
The cake requires an overnight freeze before frosting to ensure it doesn’t crumble, an important step for maintaining sliceable layers. Variations include baking as cupcakes or in a 9x13 pan with adjusted baking times. Proper greasing and lining of pans prevent sticking and overflow issues.
Ingredients
COCONUT CAKE
Wet Ingredients
- 1 cup butter softened
- 1 3/4 cups white sugar
- 1/2 cup cream of coconut Coco Lopez is the one I used, it can be found by the drink mixers at your grocery store- reserve another 1/2 cup to drizzle on the cake after baking
- 4 large egg
Dry Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Additional ingredients
- 1 cup buttermilk
- 1 teaspoon coconut extract
COCONUT CREAM CHEESE FROSTING
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 1 teaspoon coconut extract
- 2 pounds powdered sugar more if needed
- milk as needed
- coconut for topping, see below for recipe, toasted
Instructions
For the Cake
- Separate eggs, set whites aside.
- Beat wet ingredients together including egg yolks until fluffy.
- Sift dry ingredients together and stir well. In a separate bowl, combine buttermilk and coconut extract. Set aside.
- Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture.
- In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter.
- Line two 9-inch pans with baking spray and flour (or what works BEST is lining the bottom and sides of the pan with parchment paper- cut a circle for the bottom of the pan and a strip for the sides and still spray above and below the paper)
- Bake at 275 degrees for about 90 minutes (this cake comes out much nicer when cooked at a lower temperature). After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean.
- After the cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle another 1/2 cup of coconut cream over the top. This keeps the cake extra moist.
- After the cake completely cools, gently cover it with some plastic wrap and transfer to the freezer to freeze overnight.
- The next day, frost immediately after removing from the freezer (see frosting recipe below). This keeps the cake from crumbling while it is being frosted. Put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake.
- After frosting, sprinkle the cake with toasted coconut (instructions for toasting are below). Allow the cake to thaw for about an hour before serving.
For the Frosting
- Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency.
- If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want (add milk to thin it out, add powdered sugar to thicken it up).
Toasted Coconut
- Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake at 325 degrees for approximately 8-10 minutes. Some pieces will still be white and soft, some browned slightly with a little crunch.
- Press toasted coconut into the frosting all over the top and sides of the cake.
Notes
- Freeze the baked cake overnight before frosting to prevent crumbling and maintain clean layers.
- Line pans with parchment paper on bottom and sides, then grease and flour to avoid sticking.
- If batter fills pans over three-quarters full, consider using a third pan or reserving batter for cupcakes, adjusting baking times accordingly.
- Alternative preparation options include baking as cupcakes or in a 9x13 pan; watch baking times closely and test doneness frequently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 644 kcal
% Daily Value*
| Calories | 644kcal | 32% |
| Carbohydrates | 101g | 34% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 104mg | 35% |
| Sodium | 342mg | 14% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 85g | 170% |
| Vitamin A | 805IU | 16% |
| Calcium | 56mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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