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5 from 1 vote

Coconut Cream Cake

This moist and fluffy cake really packs a coconut punch! Coconut Cake with Coconut American Buttercream topped with toasted sweetened coconut.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Cake, Coconut Cake, Coconut Cream Cake, Dessert, Toasted Coconut
Author: Lisa Brown

Ingredients

Coconut Cake

  • 360 grams All Purpose Flour, sifted I use King Arthur unbleached
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 sticks butter (1 cup)
  • 400 grams granulated sugar
  • 4 whole eggs
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 150 grams coconut flavored greek yogurt I use the Light and Fit brand
  • 50 grams sour cream full fat
  • 1 cup canned coconut milk
  • 1 cup sweetened, shredded coconut
  • All ingredients room temperature

For the Coconut Buttercream

  • 3 sticks butter
  • 750 grams powdered sugar
  • 3 tbsp canned coconut milk
  • 1.5 tsp vanilla extract
  • 1 tbsp coconut extract

Optional Cake Topper

  • ½ cup sweetened coconut flakes

Instructions

Coconut Cake Batter

  • Make sure all ingredients are room temperature!
  • Measure out the flour, and sift into a large bowl.
  • Add baking soda, baking powder, and salt into flour. Mix around until thoroughly incorporated.
  • Cream butter and granulated sugar together until creamy and fluffy (3-5 minutes) on medium/high speed.
  • Add eggs one at a time and mix until fully incorporate.
  • Mix in extracts, yogurt, and sour cream.
  • Reduce mixing speed to the lowest setting. Spoon in dry mixture one spoonful at a time. Alternate dry mixture and coconut milk (pour slowly) until all ingredients are just incorporated. Do not overmix.
  • Fold in (by hand) the sweetened coconut flakes
  • Pour equal portions into three 8-inch cake pans. (I prepare mine with shortening and flour so the cake doesn't stick.
  • Bake at 325° for 25-30 minutes
  • Remove from oven and let cool on cooling racks. After about 10 minutes, remove cakes from cake pans and continue to cool completely before frosting.

Coconut American Buttercream

  • Slowly add butter and powdered sugar, a little bit at a time, into a stand mixer (or mix by hand if that's what you have) until all is mixed together.
  • Add extracts and coconut milk.
  • Whip on medium/high speed for 3-5 minutes until light and creamy.
  • To frost cake, apply generous layer of frosting on one layer of cake. Stack a second layer and repeat. Stack top later and completely cover cake with frosting.
  • Decorating: I used a scraper to smooth the sides and a Wilton 1M tip for the rosettes.
  • If desired: Top with toasted coconut (I toasted the coconut stirring constantly in a saute pan on the stove.