Okay, friends, let’s talk cake. Not just any cake, but the kind of cake that makes you close your eyes and savor every single bite. We’re talking about my family’s Coconut Cream Cake Recipe, and trust me, this one is special. It’s like a cross between a classic vanilla cake and a tropical vacation, all in one delicious package. If you love the moistness of a good poke cake and the creamy richness of coconut cream pie, then get ready to meet your new obsession. Seriously, it’s one of those recipes that gets requested at every family gathering.
What is coconut cream cake?
Think of a tender, moist vanilla cake, but amplified with the unmistakable flavor of coconut. It’s essentially a coconut-infused dream, where the cake itself is soaked in a creamy coconut milk mixture, and then topped with a luscious, fluffy frosting that screams “coconut.” The name, well, it comes from the generous use of coconut cream and coconut milk, both inside and out! It’s a simple concept, but the execution is what makes this cake stand out. It’s about achieving that perfect balance of sweetness, coconutty flavor, and melt-in-your-mouth texture. I find that a lot of people are intimiated by cake making but I promise you this cake is so easy to make.
Why you’ll love this recipe?
Let me tell you why this Coconut Cream Cake Recipe is a winner. First, the flavor is out of this world. The subtle coconut essence in the cake, combined with the creamy, rich soaking syrup and the sweet, fluffy frosting, creates a symphony of flavors that will have you hooked. Second, it’s surprisingly simple to make! Don’t let the “cream cake” part scare you – it’s actually easier than a lot of other cake recipes out there. What I love most about this cake is its cost-efficiency. Coconut milk and shredded coconut are relatively inexpensive, especially if you buy them in bulk. Plus, it’s so versatile! You can serve it at a fancy brunch, a casual get-together, or just as a sweet treat for yourself on a weeknight (don’t judge, we’ve all been there!). It definitely blows other recipes out of the water because of the easy instructions and delicious flavor! Seriously, it rivals any bakery cake, and it’s cheaper and more fun to make at home. You can’t say that about other dessert recipes. It’s the perfect treat for any coconut lover!
How do I make coconut cream cake?
Quick Overview
The process is pretty straightforward. First, you’ll bake a simple vanilla cake – I like to use a boxed mix for extra ease, but feel free to use your favorite vanilla cake recipe. While the cake is baking, you’ll whip up a creamy coconut milk mixture. Once the cake has cooled slightly, you’ll poke holes all over it and pour the coconut mixture over it, allowing it to soak into every nook and cranny. Finally, you’ll top it all off with a fluffy coconut cream frosting. The best part? It’s almost impossible to mess up! It’s super easy to customize to make it your own.
Ingredients
For the Main Batter:
* 1 box vanilla cake mix (plus ingredients called for on the box, like eggs and oil) – I prefer a classic yellow cake mix, but white cake works too! Use whatever your family loves.
* 1/2 cup unsweetened shredded coconut – Make sure it’s fresh! Stale coconut can ruin the whole cake.
For the Filling:
* 1 (13.5 oz) can full-fat coconut milk – Don’t skimp on the fat! It’s what makes the filling so creamy and delicious.
* 1/2 cup sweetened condensed milk – This adds the perfect amount of sweetness and thickness.
* 1/4 cup coconut cream – If you can’t find this, just use the thick part from the top of a refrigerated can of coconut milk.
For the Glaze:
* 1 (8 oz) container frozen whipped topping, thawed – Cool Whip is my go-to, but any whipped topping will work.
* 1/4 cup unsweetened shredded coconut, for garnish – Toasting it lightly will add even more flavor.
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. How do you prevent a cake from sticking? I always add a parchment paper sling, hanging over the sides, for easy removal.
Step 2: Mix Dry Ingredients
In a large bowl, prepare the cake mix according to the package directions. Stir in the shredded coconut. Stir well. How do I add coconut flavor to a cake?
Step 3: Mix Wet Ingredients
Make sure your ingredients are at room temperature. It helps everything combine smoothly. I usually set out the eggs about 30 minutes before I start baking.
Step 4: Combine
Pour the batter into the prepared pan and spread it evenly. Try not to overmix – that can lead to a tough cake. Just mix until everything is combined.
Step 5: Prepare Filling
In a medium bowl, whisk together the coconut milk, sweetened condensed milk and coconut cream. Set aside. What makes a moist cake?
Step 6: Layer & Swirl
Once the cake is cool, let it cool for a few minutes. What is the best way to poke holes in a cake? How do you pour the coconut milk mixture over the cake? I let mine sit for at least an hour, so the cake is super soft.
Step 7: Bake
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it!
Step 8: Cool & Glaze
Let the cake cool completely in the pan. Once it’s cool, spread the whipped topping evenly over the cake. I use an offset spatula for a smooth finish.
Step 9: Slice & Serve
What’s your favorite way to serve shredded coconut? I like to chill my frosting in the fridge for about 30 minutes before serving – it makes the frosting extra moist.
What to Serve It With
Coconut Cream Cake Recipe is a star on its own, but it also pairs beautifully with other dishes. What are some of the best food options in the world?
For Breakfast:Serve it with a cup of coffee or coconut milk latte. The sweetness of the cake is balanced perfectly by the bitterness of coffee. I often cut smaller squares to serve with coffee in the morning.
For Brunch:What’s a tropical brunch? Pair it with fresh fruit, like pineapple or mango. Is it good with a mimosa or sparkling wine?
As Dessert:What is the best way to end a meal with savoury food? What are some good side dishes to serve with vanilla ice cream?
For Cozy Snacks:Serve it with a glass of cold milk or herbal tea for an afternoon treat. My kids love it as a snack after school.
My family always makes this cake for Easter. We pair it with a sweet ham dinner. We also make it for birthdays and baby showers. Sometimes, I’ll make a mini-version in my kitchen for just my family. Is this a good cake to serve with everything?
How do you make a perfect coconut cream cake?
What are some tricks to make Coconut Cream Cake? Is there a recipe every time What are some tips to make a delicious cake?
Coconut Prep:Is it necessary to toast coconut before adding it to the cake batter? a bit of crunch. Just be careful not to burn it!
Mixing Advice:Don’t overmix cake batter. Overmixing can lead to a tough cake. Mix until all ingredients are just combined. Do not overmix.
Swirl CustomizationIf you want to add a bit of visual appeal, try swirling some coconut cream into the whipped topping. Before spreading it on the cake.
Ingredient Swaps: If you don’t have coconut cream, you can use the thick part from the top of a refrigerated can of coconut milk. Just be sure to use full-fat coconut milk for the best results.
Baking Tips: To prevent the cake from browning too much on top, tent it with foil during the last 10-15 minutes of baking.
Glaze Variations: If you want to add a bit of extra flavor to the whipped topping, try stirring in a teaspoon of coconut extract or a tablespoon of coconut rum.
I tested this cake with almond milk and it actually made it even creamier! Also, I’ve accidentally added too much coconut extract before, and it made the cake taste a bit artificial. So, start with a little and add more to taste. It’s also super important to let the cake cool completely before adding the whipped topping, or it will melt. Trust me, I’ve learned that the hard way.
Storing and Reheating Tips
This Coconut Cream Cake Recipe is best served fresh, but it can also be stored for later. Here is how to keep the cake moist and tasty!
Room Temperature: You can store it at room temperature for up to 2 hours, but it’s best to refrigerate it to prevent the whipped topping from melting.
Refrigerator Storage: Store it in an airtight container in the refrigerator for up to 3 days. The cake will actually get even more moist as it sits!
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: I recommend adding the whipped topping just before serving, especially if you’re planning to store the cake for more than a few hours. This will keep the frosting nice and fluffy.
I usually make the cake a day ahead of time, so the coconut milk mixture has plenty of time to soak in. It makes the cake so much more flavorful and moist. I also like to cut the cake into individual slices before storing it, so it’s easy to grab a piece whenever I want.
Frequently Asked Questions
Yes, you can substitute coconut oil for the vegetable oil in the cake batter. It will add even more coconut flavor to the cake! Just be sure to use refined coconut oil, so it doesn’t have a strong coconut scent.
Final Thoughts
So, there you have it – my family’s Coconut Cream Cake Recipe! It’s a simple, delicious cake that’s perfect for any occasion. The combination of coconut flavor, creamy texture, and ease of preparation makes it a winner in my book. It is a family favorite for a reason. If you’re looking for a cake that’s sure to impress, this is the one. If you love this cake, you might also enjoy my Coconut Macaroons or my Coconut Cream Pie. Both are equally delicious and easy to make! Give this recipe a try, and let me know what you think in the comments below. I can’t wait to hear how yours turns out! Happy baking!
Coconut Cream Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup unsweetened shredded coconut
- 1 cup butter, softened
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the coconut.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
