Coconut Cake with Coconut Cream Filling

Thank you for sharing - Save for later

This light, airy, and moist coconut cake is loaded with the goodness of coconut flavor. It uses desiccated coconut and coconut cream in the cake as well as in the filling. And, it’s frosted with delicious Swiss meringue buttercream.

If you love coconut, you are going to feast over this cake. Coconut may be a tropical fruit, but it is easily available in all parts of the world these days. Fresh coconut is very perishable and often needs to be used up in two to three days. But, the dry desiccated coconut and coconut cream in a can have a much longer shelf life, which works in our favor. 

Ingredients and substitutes

• Flour – I am using cake flour, but all-purpose flour works just as well.
• Sugar – Fine-grain white sugar works best as it’s easier to cream with butter.
• Oil – Unlike my other coconut cake that is made with butter, this one uses oil. It keeps the cake moist, light, and airy, but also delicate. 
• Coconut – We use canned coconut cream as well as shredded coconut or desiccated coconut, both work in this recipe.
• Flavor – I am not using any alcohol today, just a few drops of coconut extract. However, you can add up to 1/4 cup of coconut liquor to this cake. It’s absolutely delicious. My favorite is Malibu coconut rum.

Simple moist coconut cake

Cake

• Preheat the oven to 325°F/ 165 °C / Gas Mark 3
• Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper.
• Dry ingredients – in a bowl combine well the flour, baking powder, baking soda, and salt – set aside.

• Wet ingredients – In the bowl of a stand mixer with a whisk attachment, whip the whole eggs. After a minute, gradually add the sugar a tablespoon at a time. After all the sugar is in, continue to whip the eggs for 2 to 3 minutes until a ribbon stage. Then, gradually add the oil, a little at a time. We need the oil to emulsify with the whipped eggs. Next, add the vanilla extract and coconut extract.
  Pro tip – adding the sugar and oil gradually will help whip more volume into the eggs and prevent the liquid from separating.
• Combine – Add the shredded or desiccated coconut – combine well. Finally, add the flour mixture and coconut cream in three batches.
  Pro tip – Once all the flour is in, do not over mix as we do not want to activate the gluten in our batter.
• Pans – Divide the batter between the prepared baking pans. Spread evenly with a spatula
  Pro tip – I like to use cake strips to ensure my layer cakes bake flat. Tap the pan to remove any air pockets.

• Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
• Cool – Wrap in plastic wrap and place in the fridge to cool completely before decorating

Coconut cream filling

• In a saucepan, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch.
• Cook on low heat for 3 to 4 minutes until everything is heated through and thickened (see consistency in the video). Set aside to cool completely.

Swiss meringue buttercream

• Watch a video on how to make Swiss meringue buttercream in this video.
• Temper – In a grease-free bowl of a stand mixer add the egg whites and sugar. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).
  Pro tip – you don’t need a thermometer, as long as all the sugar has completely melted your eggs are ready to use
• Meringue – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
  Pro tip – it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue
• Cool -Let the mixer continue to whip on medium-low until the mixer bowl feels cool to the touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.
  Pro tip – it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.
• Whip – Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined
• Bag – Put 2 cups buttercream in a piping bag for the buttercream dam.
  Pro tip – don’t skip the buttercream dam otherwise all the filling will ooze out of the cake from the sides which looks very messy.

Assemble

• Prepare simple syrup – cool completely before using.
  Pro tip – simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.
• Torte – Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup. Place a cake layer on the cake board or cake stand.
  Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base without any accidents.
• Fill the cake – Pipe a buttercream dam on the cake layer (see video). Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon but within the piped buttercream dam/edge.
• Stack – Next, top the second cake layer on top followed by buttercream dam and filling. Then, place the last cake layer on top.
  Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.

• Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
  Pro tip – Chilling the cake at this point will ensure the layers don’t move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need
• Frost – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
  Pro tip – chilling the crumb-coated cake will ensure no cake crumbs get into the rest of the buttercream and you will have a nice clean cake.
• Frost – Spread the remaining buttercream around and on top of the cake. Dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake. Chill the cake for 15 minutes.

• Coconut – Place the desiccated coconut on parchment paper and spread it on the sides of the cake as shown in the video.
  Pro tip – if you chill the cake for too long and the cake dries out just moisten the cake with some water before you add the coconut.
• Pipe – Add the remaining frosting in a large piping bag with the star tip. Pipe a border on top of the cake (see video).
• Garnish – I had cherries in the season so I used a lone cherry today (see video).

Coconut Cake with Coconut Cream Filling

Author: Veena Azmanov

Print Pin Rate

Share by Email Share on FB Save Grow Saved! Add to Favorite Saved!

Prep Time: 1 hour hr 30 minutes mins

Cook Time: 30 minutes mins

Chilling time: 4 hours hrs

Total Time: 6 hours hrs

Coooking Temperature: 325°F/ 165 °C / Gas Mark 3

Calories: 464kcal

Adjust Servings Here: 9 servings

Description

This light, airy, and moist coconut cake is loaded with the goodness of coconut. It uses desiccated coconut and coconut cream in the cake as well as in the filling. And, it's frosted with a delicious Swiss meringue buttercream.

Video

Ingredients 

1x2x3x

Cake

• ▢ 2 cups (250 g) All-purpose flour
• ▢ 1 cup (80 g) Coconut (desiccated or shredded)
• ▢ 1½ tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ ¼ tsp Salt
• ▢ 2 Eggs (large)
• ▢ 1 cup (200 g) Sugar
• ▢ ⅓ cup (80 ml) Oil (flavorless cooking)
• ▢ ¾ cup (180 ml) Coconut cream
• ▢ 1 tsp Vanilla extract
• ▢ ¼ tsp Coconut extract

Coconut cream filling

• ▢ 1 cup (250 ml) Coconut cream (canned)
• ▢ ½ cup (60 g) Powdered sugar
• ▢ 1 cup (85 g) Desiccated coconut
• ▢ 2 tbsp Cornstarch
• ▢ ¼ tsp Salt

Swiss meringue buttercream

• ▢ 3 Egg whites
• ▢ ¾ cup (150 grams) Sugar
• ▢ 8 oz (227 g) Butter (unsalted, room temperature)
• ▢ 1 tsp Vanilla extract
• ▢ ¼ tsp Coconut extract
• ▢ ¼ tsp Salt
• ▢ ⅛ tsp Cream of tartar (optional)

Plus

• ▢ ½ cup Simple syrup
• ▢ 2 cups (160 g) Coconut (shredded / desiccated for the sides (optional))
• ▢ 1 Cherry (or coconut flakes for garnish)

Cook ModePrevent your screen from going dark

Follow Veena Azmanov on Pinterest

Instructions

Cake

• Preheat the oven to 325°F/ 165 °C / Gas Mark 3
• Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper.
• Dry ingredients – in a bowl combine well the flour, baking powder, baking soda, and salt – set aside.
  2 cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Baking soda, ¼ tsp Salt
• Wet ingredients – In the bowl of a stand mixer with a whisk attachment, whip the whole eggs. After a minute, gradually add the sugar a tablespoon at a time. After all the sugar is in, continue to whip the eggs for 2 to 3 minutes until a ribbon stage. Then, gradually add the oil, a little at a time. We need the oil to emulsify with the whipped eggs. Next, add the vanilla extract and coconut extract.

  Pro tip – adding the sugar and oil gradually will help whip more volume into the eggs and prevent the liquid from separating.
  2 Eggs, 1 cup Sugar, ⅓ cup Oil, ¾ cup Coconut cream, 1 tsp Vanilla extract, ¼ tsp Coconut extract
• Combine – Add the shredded or desiccated coconut – combine well. Finally, add the flour mixture and coconut cream in three batches.

  Pro tip – Once all the flour is in, do not overmix as we do not want to activate the gluten in our batter.
  1 cup Coconut
• Pans – Divide the batter between the prepared baking pans. Spread evenly with a spatula

  Tip – I like to use cake strips to ensure my layer cakes bake flat. Tap the pan to remove any air pockets.
• Bake in the preheated oven for 25 to 30 minutes. When done, cool in the pan for 10 minutes. Then, invert onto a cooling rack and cool completely before decorating.
• Cool – Wrap in plastic wrap and place in the fridge to cool completely before decorating

Coconut cream filling

• In a saucepan, add coconut cream, desiccated coconut, powdered sugar, salt, and cornstarch.
  1 cup Coconut cream, ½ cup Powdered sugar, 1 cup Desiccated coconut, 2 tbsp Cornstarch, ¼ tsp Salt
• Cook on low heat for 3 to 4 minutes until everything is heated through and thickened (see consistency in the video). Set aside to cool completely.

Swiss meringue buttercream

• Watch a video how to make Swiss meringue buttercream in this video.
• Temper – In a grease-free bowl of a stand mixer add the egg whites and sugar. Using a whisk, place the bowl over a double boiler and constantly whip until all the sugar has dissolved and the egg whites are fairly warm (about 160 F).

  Pro tip – you don't need a thermometer, as long as all the sugar has completely melted your eggs are ready to use
  3 Egg whites, ¾ cup Sugar, ¼ tsp Salt, 1/8 tsp Cream of tartar (optional)
• Meringue – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.

  Pro tip – it is best to start whipping eggs at medium speed then increase speed as you go for the best meringue
• Cool -Let the mixer continue to whip on medium-low until the mixer bowl feels cool to touch. Then gradually add butter, one cube at a time, with the mixer at medium speed.

  Pro tip – it is VERY important that the meringue is cooled completely before you add the butter otherwise you will have a soupy mess.
  8 oz Butter
• Whip – Once all the butter is added, whip on medium-high for 2 minutes. Lastly, add the vanilla extract and rum. Combine well until everything is well combined
  1 tsp Vanilla extract, ¼ tsp Coconut extract
• Bag – Put 2 cups buttercream in a piping bag for the buttercream dam.

  Pro tip – don't skip the buttercream dam otherwise all the filling will ooze out of the cake from the sides which looks very messy.

Assemble

• Prepare simple syrup – cool completely before using.

  Pro tip – simple syrup is just sugar and water boiled for 3 minutes. It keeps the cake layers moist.
  1/2 cup Simple syrup
• Torte – Once cooled, cut the domes off the cake layers using a serrated knife. Brush each layer with the cooled, simple syrup. Place a cake layer on the cake board or cake stand.

  Pro tip -if you plan to move the cake again, it is best to use a cake circle under the cake, so you can pick the cake with its base without any accidents.
• Fill the cake – Pipe a buttercream dam on the cake layer (see video). Top with a big dollop of the coconut cream filling – spread evenly with an offset spatula or spoon but within the piped buttercream dam/edge.
• Stack – Next, top the second cake layer on top followed by buttercream dam and filling. Then, place the last cake layer on top.

  Pro tip – it is best to lift individual cake layers on pieces of clean cardboard or cake lifter so you do not break them from table to cake.
• Chill – Place the cake in the fridge to chill for 10 to 15 minutes.

  Pro tip – Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need
• Frost – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.

  Pro tip – chilling the crumb-coated cake will ensure no cake crumbs get into the rest of the buttercream and you will have a nice clean cake.
• Frost – Spread the remaining buttercream around and on top of the cake. Dip an off-set spatula and bench scraper in warm water and smooth the sides and top of the cake. Chill the cake for 15 minutes.
• Coconut – Place the desiccated coconut on parchment paper and spread it on the sides of the cake as shown in the video.

  Pro tip – if you chill the cake for too long and the cake dries out just moisten the cake with some water before you add the coconut.
  2 cups Coconut
• Pipe – Add the remaining frosting in a large piping bag with the star tip. Pipe a border on top of the cake (see video).
• Garnish – I had cherries in the season so I used a lone cherry today (see video).
  1 Cherry

Recipe Notes & Tips

• Make sure all the ingredients are at room temperature before you start baking. 
• Use large size eggs – a large size egg is about 60 grams in weight. If not sure, weigh and add more egg if necessary
• Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy. 
• Whip the eggs until light and fluffy – this will ensure a light and airy cake.
• Similarly add oil gradually so they emulsify in the egg similar to mayonnaise. If you add the oil too quickly the eggs will separate during baking causing it to deflate and give you a greasy cake. 
• Combine the flour and coconut cream in three batches and combine well but do not over mix to prevent deflating the whipped eggs
• Keep an eye on the cake close to the baking time. Coconut cakes tend to dry out quickly. You want to check at about 20 minutes 
• Cool the cake completely before frosting – at least 3 to 6 hours. 
• Always simple syrup the cakes before frosting
• Read my post – 10 tips to baking a cake from scratch

Other baking pans you can use

if you don’t want to make this a layer cake,

• You can use a 6-inch bundt pan to make a coconut bundt.
• Double the recipe to make a 9 x 11 sheet pan.
• Use a 7 x 7-inch square pan for a coconut coffee cake.
• These will also make 15 beautiful coconut cupcakes.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Calories: 464– kcalCarbohydrates: 55– gProtein: 3– gFat: 26– gSaturated Fat: 16– gCholesterol: 53– mgSodium: 277– mgPotassium: 237– mgFiber: 2– gSugar: 41– gVitamin A: 426– IUVitamin C: 1– mgCalcium: 77– mgIron: 1– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov

Add to CollectionGo to Collections

Thank you for sharing - Save for later