Blandly, Coconut cake is just a standard cake but with some coconut thrown in to spice things up. This version, however, is creamier than most thanks to some coconut cream. I use one can (14 oz) of coconut cream and split it among the cake and glaze--half a can for the batter and the other half for the whipped cream. Take note. However, the coconut cream should be chilled along with the heavy cream before whipping and it must be done immediately after removal from the refrigerator, or they won't volumize properly in room temperature.

I also use self-raising flour for the coconut cake to make things simpler.

All in all, this recipe is meant to produce a two-layered rounded cake glazed with whipped coconut cream and topped with the desiccated coconut. Now it's time to get baking.

Cake and icing recipe

Cake ingredients

  • 2 sticks (226 g) unsalted butter, softened
  • 1 1/2 cups (300 g) sugar
  • 4 eggs
  • 2 cups (250 g) self-raising flour
  • 1/2 tsp salt
  • 1/2 can (210 ml) coconut cream, cold
  • 2 tsp vanilla extract

Whipped cream Ingredients:

  • 1 cup (240 ml) heavy cream, cold
  • 1/2 can (210 ml) coconut cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp coconut extract
  • 1 cup (100 g) desiccated coconut

The directions

Cake directions:

  1. Preheat the oven to 180°C. Use butter to grease the insides of a couple of 9-inch round pans and dust each with a tablespoon of flour, rotating and tapping the pans with hands to fully coat the insides. Shake out any excess flour that remains and set aside.
  2. Cream together the butter and sugar with an electric mixer fitted with a paddle attachment until fluffy and pale.
  3. Gradually add the eggs to the mix one at a time while creaming to fully incorporate them. Stop the mixer and scrape down the bowl. Beat in the vanilla extract until fully incorporated.
  4. Fold in the flour and alternate with the buttermilk trice until fully incorporated to complete the batter.
  5. Divide the batter evenly among the round pans. Place them into the oven and bake for 25-30 minutes or until the cakes turn golden and spring back when touched. Turn off the oven and leave the cakes to cool in the oven for five additional minutes
  6. Remove the pans to cool on a rack for an additional 10 minutes. Remove the cakes from the pans by running a sharp knife around the edges, then invert them onto plates.
  7. Shave the domes off the tops of the cakes with a large cake knife to make them flat.

Whipped cream directions:

  1. Pour the heavy cream and remaining coconut cream into a bowl over an ice bath. Whip them together with a whisk until they form soft peaks
  2. Whip in the powdered sugar and coconut extract and continue whipping until the mixture forms thick peaks. Seal and refrigerate until ti's time to assemble the cake.

Assembly directions:

  1. Place one of the cakes on a cake board or stand and spread a quarter of the whipped coconut cream over the top evenly using a spatula. Place the second cake on top of the glazed cake and spread another quarter of the whipped coconut cream over the top.
  2. Glaze the sides of the layered cake with the remaining whipped cream.
  3. Sprinkle the desiccated coconut over the top of the layered cake. Slice and serve.

Serves: 10

Do you like this recipe? For more like it, try this recipe for a Whipped Cream Pound cake. Or, if you prefer something darker, try this one for an Espresso Devil's Food cake.