Fluffy Coconut Cream Cake is a show-stopping dessert made with tender vanilla-coconut cake layers, full-fat coconut milk, and a whipped coconut cream cheese frosting. It’s moist, airy, and packed with tropical flavor. Toasted coconut flakes add texture and elegance, while the creamy frosting ties everything together. This cake is perfect for Easter, Mother’s Day, or any occasion that calls for a slice of sunshine.
Ingredients:
For the Cake:
- 2½ cups (310g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 cup full-fat canned coconut milk
- ½ cup buttermilk
- 1 cup shredded unsweetened coconut
For the Coconut Cream Frosting:
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 oz (1 block) cream cheese, room temperature
- 3½ cups (400g) powdered sugar
- ½ cup coconut cream (thick part from a can)
- 1 tsp vanilla extract
- 2 cups sweetened shredded coconut (for coating)
Instructions:
1. Prep the Cake Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
- In a large bowl, beat the butter and sugar together on medium-high speed for 3–4 minutes, until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
4. Combine Wet and Dry
- With the mixer on low, alternate adding the dry ingredients with the coconut milk and buttermilk, beginning and ending with the dry ingredients.
- Stir in the shredded coconut until evenly distributed.
5. Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Make the Coconut Cream Frosting
- In a large bowl, beat the butter and cream cheese together until smooth and fluffy.
- Add the powdered sugar gradually, beating on low until incorporated.
- Add the coconut cream and vanilla extract, then beat on medium-high speed for 2–3 minutes until light and airy.
7. Assemble the Cake
- Level the cake layers if needed.
- Place one layer on a cake stand and spread about ¾ cup of frosting on top.
- Add the second layer and frost the top and sides of the cake.
- Press shredded coconut onto the sides and sprinkle on top for a snowy finish.
8. Chill and Serve
- Refrigerate the cake for at least 30 minutes before slicing to help it set.
- Serve chilled or at room temperature.
Serving Suggestions:
- Garnish with toasted coconut flakes or fresh berries.
- Pair with a tropical drink like pineapple juice or coconut water.
- Serve with a scoop of coconut or vanilla ice cream for extra indulgence.
Tips & Variations:
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
- Add citrus: Mix in lemon or lime zest for a bright twist.
- Use coconut extract: For even more coconut flavor, add ½ tsp to the batter or frosting.
- Decorate with flair: Top with edible flowers or white chocolate curls for a celebration-worthy finish.
This Fluffy Coconut Cream Cake is a dreamy, tropical dessert that’s as beautiful as it is delicious. Would you like a cupcake version or a layered coconut tres leches cake next?