Fluffy Coconut Cream Cake

Fluffy Coconut Cream Cake recipe that’s perfect for coconut lovers! Light, moist, and packed with coconut flavor, this cake is great for special occasions or as a tropical-inspired dessert.

🥥 Fluffy Coconut Cream Cake Recipe

Ingredients

For the Cake:

• 2 ½ cups (310g) cake flour (or all-purpose flour + cornstarch substitute)

• 1 tbsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, softened

• 1 ¾ cups (350g) granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional but boosts flavor)

• 1 cup (240ml) canned coconut milk (full fat)

• ½ cup (40g) sweetened shredded coconut (optional, for texture)

For the Coconut Cream Frosting:

• 1 cup (240ml) heavy whipping cream

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 8 oz (225g) cream cheese, softened

• ½ cup (40g) sweetened shredded coconut (plus more for topping)

Instructions

1. Prepare the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment).

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar together until light and fluffy (about 3–4 minutes).

4. Beat in eggs one at a time, then stir in vanilla and coconut extract.

5. Alternately add the dry ingredients and coconut milk to the batter, beginning and ending with dry ingredients. Mix just until combined.

6. Gently fold in shredded coconut (if using).

7. Divide batter evenly between prepared pans and smooth the tops.

8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

2. Make the Frosting:

1. In a medium bowl, beat cream cheese until smooth.

2. In a separate bowl, whip heavy cream with powdered sugar, vanilla, and coconut extract until stiff peaks form.

3. Gently fold whipped cream into the cream cheese until fully combined.

4. Stir in shredded coconut.

3. Assemble the Cake:

1. Place one cake layer on a serving plate and spread with frosting.

2. Top with the second cake layer and frost the top and sides.

3. Press additional shredded coconut onto the sides and top of the cake.

4. Chill for at least 1 hour before serving for best flavor and texture.

🌴 Optional Additions:

• Toasted coconut for topping

• Pineapple filling between layers

• Coconut rum added to the cake batter for an adult twist