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A Delicious Coconut Cream Cake Recipe to Sweeten Your Day

Coconut Cream Cake
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A showstopping coconut cream cake with three layers of tender coconut cake, silky pastry cream, whipped cream frosting, and toasted coconut flakes. A tropical delight for special occasions!

Ingredients

Scale

  • 1 box (approx. 15.25 oz / 432g) white cake mix

  • 1 cup (240ml) coconut milk

  • 1/2 cup (120ml) vegetable oil

  • 4 large eggs

  • 1 teaspoon coconut extract

  • 1 can (15 oz / 425g) coconut cream

  • 1 package (8 oz / 225g) whipped topping (like Cool Whip), thawed

  • 1 1/2 cups (120g) sweetened shredded coconut

Instructions

  1. Make cake: Preheat oven to 350°F (175°C). Grease & flour three 8″ pans. Whisk dry ingredients. Cream butter & sugar 5 mins until light. Add eggs one at a time, then extracts. Alternate adding dry ingredients with milks. Divide batter; bake 25-30 mins. Cool completely.
  2. Make filling: Heat milks until steaming. Whisk yolks, sugar, and cornstarch. Temper with hot milk, return to heat, whisk until thick. Off heat, stir in butter, vanilla, and coconut. Cover with plastic (on surface); chill 4 hrs.
  3. Make frosting: Whip cream, powdered sugar, and extract to stiff peaks.
  4. Assemble: Place first layer on cake stand. Spread half filling, then 3/4 cup frosting. Repeat. Frost entire cake. Press toasted coconut onto sides. Pipe rosettes on top.
  5. Chill: Refrigerate at least 2 hrs before serving.

Notes

  • Time-saver: Use instant coconut pudding mix for filling.
  • Toasting coconut: Spread on baking sheet; toast at 325°F (160°C) for 5-10 mins, stirring often.
  • Stability: For hot climates, add 1 tbsp cornstarch to frosting.
  • Cake tastes even better next day as flavors meld.

Nutrition

Find it online: https://us.recipesfood.org/coconut-cream-cake-recipe-delicious-dessert/

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