A slice of coconut cream cake with coconut flakes and whipped cream.
This Coconut Cream Cake is a tropical dessert that’s rich, moist, and full of coconut flavor. With coconut cream frosting and toasted coconut flakes, it’s the perfect cake for coconut lovers.
Why You’ll Love This Coconut Cream Cake
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- Rich and creamy: The coconut cream frosting makes the cake luxurious and smooth.
- Full of coconut flavor: Coconut flakes and coconut cream make it the perfect coconut cake.
- Moist and tender: The cake is soft and light with a great texture.
- Perfect for any occasion: Whether it’s a birthday or a summer party, this cake is a showstopper.
Ingredients for the Best Coconut Cream Cake
- All-purpose flour: The base for the cake.
- Sugar: Adds sweetness to the cake.
- Eggs: Provides richness and structure to the cake.
- Coconut flakes: For a full coconut flavor and texture.
- Heavy cream: Used in the frosting for a creamy finish.
- Butter: Adds richness and moisture to the cake.
- Baking powder: Helps the cake rise and become light.
How to Make Coconut Cream Cake
- 1. Make the cake batter. Mix the dry ingredients, then cream the butter and sugar. Add the eggs and coconut milk, then fold in the coconut flakes.
- 2. Bake the cake. Pour the batter into cake pans and bake at 350°F for 30-35 minutes.
- 3. Make the frosting. Whip the heavy cream with powdered sugar, then fold in the coconut cream.
- 4. Assemble and frost. Frost the cooled cake with coconut cream frosting and garnish with toasted coconut flakes.
Tips for Perfect Coconut Cream Cake
- Use unsweetened coconut flakes: Unsweetened flakes give the best texture.
- Don’t overmix the batter: Mix just until combined to keep the cake light.
- Toast the coconut flakes: Toasting adds extra flavor and crunch to the garnish.
Coconut Cream Cake Recipe Card
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American