A light, fluffy, and intensely coconutty cake that’s perfect for any occasion. Layers of moist coconut cake are filled with a creamy coconut custard and topped with whipped cream and toasted coconut flakes.
Ingredients:
For the Coconut Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup shredded coconut (unsweetened)
For the Coconut Cream Custard Filling:
- 1 (13.5-ounce) can full-fat coconut milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon coconut extract
For the Whipped Cream Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toasted coconut flakes (for garnish)
Instructions:
1. Prepare the Coconut Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine coconut milk and shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
2. Prepare the Coconut Cream Custard Filling:
- In a medium saucepan, whisk together coconut milk, sugar, cornstarch, and salt.
- In a separate small bowl, whisk together egg yolks.
- Gradually whisk a small amount of the hot coconut milk mixture into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
- Remove from heat and stir in butter and coconut extract.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled.
3. Prepare the Whipped Cream Topping:
- In a large chilled bowl, beat heavy whipping cream and powdered sugar until soft peaks form.
- Stir in vanilla extract and continue beating until stiff peaks form.
4. Assemble the Cake:
- Level the cake layers by trimming any domed tops.
- Place one cake layer on a serving plate.
- Spread the coconut cream custard filling evenly over the cake layer.
- Top with the second cake layer.
- Frost the entire cake with the whipped cream topping.
- Sprinkle toasted coconut flakes over the top of the cake.
- Refrigerate for at least 1 hour before serving to allow the filling to set.
Tips and Variations:
- For a more intense coconut flavor, you can add coconut extract to the cake batter as well.
- To toast coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching closely to prevent burning.
- You can add a layer of white chocolate shavings between the custard and whipped cream layers for extra decadence.
- For a stronger coconut flavour, consider using coconut extract in the cake batter itself.
- If you cannot find unsweetened shredded coconut, sweetened will work, but you may want to reduce the sugar in the cake batter by a tablespoon or two.
- Enjoy!