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Coconut Cream Cake

Coconut milk adds another layer of coconut goodness to this fragrant cake with a rich crumb.

Prep Time: 45 minutes Yield: 10-12 servings


Coconut Cake:

2 cups granulated sugar

4 eggs, room temperature

1 cup canned coconut milk (not sweetened cream of coconut)

1 cup vegetable oil

2 tsp pure vanilla extract

1 tsp pure coconut extract

(for best taste, please use pure extracts, not imitation flavored)

2 1/2 cups unbleached all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

In separate bowl, mix the above flour, baking powder, salt together with a fork and set aside.

Preheat oven to 350 degrees.

In a large bowl, using stand or hand mixer, beat together sugar and eggs until smooth and creamy, then add coconut milk, oil and extracts. In stages, add flour mixture just until smooth.

Flour and grease 2 nine inch cake pans. Bake for approximately 35-40 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool pans on wire rack until warm to the touch, then unmold. Continue to cool while making coconut frosting.

Coconut Frosting:

3/4 pound of unsalted butter, softened

1 tsp vanilla bean paste or pure vanilla extract

1/4 tsp pure coconut extract

1 tbsp lemon juice

1/2 cup coconut milk (not sweetened cream of coconut)

dash of salt

1 pound confectioner's sugar, sifted if necessary

3 cups loosely packed sweetened coconut flakes, I prefer untoasted.

Using a stand mixer fitted with the whip attachment, or a hand mixer, cream the butter until light and fluffy. Add the extracts, lemon juice, coconut milk, and salt. Slowly whip in the confectioner's sugar, and beat until smooth.

To assemble the cake:

With a large serrated knife, cut each cake layer in two, for a total of four layers. Cover each inside layer with frosting, then top each of the layers with coconut flakes. For final assembly, spread frosting over top and sides of cake. Use remaining coconut to decorate top of cake.

You can use the coconut flakes for top and sides of cake only, while frosting inside of cake with icing only. You may also elect to not split the cake layers in two, and instead create a two layer cake, which will likely result in leftover frosting that you can freeze and use at a later date.

Store cake in the refrigerator for up to 4 days. Like most desserts with real butter, this cake is best served at room temperature but stored in the refrigerator. Enjoy!!!

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