Coconut Cream Cake

A slice of cake with frosting sitting on a white plate.

Making a homemade Coconut Cream Cake is easier than you think! So much coconut flavor thanks to canned coconut milk, coconut extract, and coconut flakes. This cake is super moist, so light & fluffy, and bursting with fresh and bright coconut flavor. It's always a favorite dessert.

Course Cake, Dessert

Cuisine American

Keyword coconut cream cake, homemade coconut cake

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 347kcal

Author Jessica - Together as Family

Equipment

Ingredients

Coconut Cream Cake

2¼ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1/2 cup (1 stick) butter softened
3/4 cup granulated sugar
2 large eggs room temperature
2 teaspoons coconut extract
1 cup canned coconut milk (full-fat not lite)

Coconut Whipped Cream

2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon coconut extract
1/2 cup sweetened coconut flakes (optional garnish)

Instructions

Preheat the oven to 350° F. Grease the bottom of a 9x13 baking dish with softened butter or shortening. Set aside.
^{* It's best not to spray the pan with cooking spray because it leaves an oily taste and it makes the bottom and sides of the cake darker in color.}
In a small mixing bowl whisk together the flour, baking powder, and salt. Set aside for later.
In a separate mixing bowl, using an electric hand mixer, beat the butter and sugar together until fluffy and light in color. This takes about 1-2 minutes.
Add the eggs and coconut extract and beat just until the eggs are mixed in.
Mix in the coconut milk.
Add the dry ingredients and mix on low speed just until combined and no flour streaks or pockets remain. The batter might be slightly lumpy and that's ok. You don't want to over-mix it.
^{* Use a spatula to scrape the sides and bottom of the mixing bowl to make sure all the batter and ingredients are combined.}
Pour the coconut cake batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
* Moist crumbs are ok on the toothpick. If it has wet batter it needs to cook longer. The cake should still be pale in color while the edges might be slightly golden browned.
Allow the cake to cool on a cooling rack to room temperature before adding the whipped topping.

Make Coconut Whipped Cream

Combine the heavy whipping cream, powdered sugar, and coconut extract into a mixing bowl. Beat for about 5 minutes or until stiff peaks form. Start on low speed and increase speed as needed.
Spread the whipped cream on top of the cooked cake. Sprinkle with the optional coconut flake garnish (if using) and cut into squares.
The cake can be served immediately OR for best results cover the pan with plastic wrap and allow it to refrigerate before serving. Up to 8 hours is fine or overnight.

Notes

Canned Coconut Milk : This is NOT the refrigerated coconut milk that you find by the cows milk and almond milks at the store. It is shelf-stable and found in a can, in the baking aisle or the asian ingredients aisle next to the soy sauce. The contents become separated inside the can so give it a good shake or stir it before measuring out 1 cup. Use full-fat unsweetened canned coconut milk. Not the lite stuff.

Baking Time : Because this is a thinner and paler in color cake you will want to pay attention to it as it bakes so you don't over-bake it. The cake will turn out quite dry if it's over baked. The cake should not be browned when you pull it out of the oven (maybe slightly on the edges but not in the middle). Doing the toothpick test is the best way to ensure that the cake is fully cooked without over-baking it. Stick a toothpick into the center of the cake and make sure it comes out clean. Moist crumbs are ok but it should not be wet batter.

Storage Instructions :

- I don't recommend storing this cake at room temperature for longer than 2 hours. This is usually enough time for you to serve the cake, but then you will need to refrigerate it because of the heavy cream in the whipped cream topping.
- Store the cake, and any leftovers, inside the fridge for up to 5 days. I actually think it tastes better and better the longer it's in the fridge. Yum! I think it's easiest to use a 9x13 baking pan that comes with a lid for easy storage. You can also cover the baking pan with plastic wrap or foil, or store individual slices in a Tupperware type container. Enjoy the cake chilled from the fridge or allow it to come to room temperature before serving. Again, don't leave it out for longer than 2 hours.
- You can also freeze the unfrosted cake for up to 2 months. I don't recommend freezing this cake frosted because the whipped topping will separate and give off lots of liquid as it thaws. Double wrap the cake in plastic wrap and then foil and store it in the freezer. Allow the cake to thaw in the fridge before making the frosting and serving.

Nutrition