Go Back

Best Ever Coconut Cream Cake

A moist and fluffy coconut cream cake layered with silky coconut cream and topped with whipped cream and toasted coconut, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 cup all-purpose flour Ensure it's sifted for best results.
  • 1 cup sugar
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened Should be at room temperature.
  • 3 pieces eggs Use room temperature eggs.
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1 cup coconut milk For traditional coconut flavor.
Toppings
  • 1 cup whipped cream Generously spread on top.
  • to taste toasted coconut For sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a bowl, combine the flour, baking powder, and shredded coconut. Whisk together lightly and set aside.
  3. In a separate bowl, cream together the softened butter and sugar until light and fluffy (about 3-5 minutes).
  4. Beat in the eggs one at a time, followed by the vanilla. Mix until well combined.
  5. Gradually add the flour mixture to the butter mixture, alternating with the coconut milk. Start and end with the dry ingredients, mixing until just combined.
Baking
  1. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Topping
  1. Once the cake has cooled, generously spread whipped cream on top and finish with a sprinkle of toasted coconut.
  2. Slice and serve to enjoy a delightful coconut experience!

Notes

To keep leftovers fresh, store in an airtight container in the refrigerator for 3-5 days. For longer storage, freeze sliced wrapped tightly for up to a month, and thaw in the refrigerator overnight before serving.