Layer Coconut Cake with Coconut Cream Filling

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.

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I’ve always been a coconut lover—whether sweet or savory, coconut makes everything better! Growing up, my mom was the queen of coconut desserts. From her rich coconut cakes to melt-in-your-mouth fudge, creamy mousses to refreshing smoothies, she always had something amazing up her sleeve.

Those flavors became such a cherished part of my childhood and inspire my love for coconut creations today. It’s no wonder I can’t resist whipping up coconut desserts, especially this Coconut Cake with Coconut Cream Filling, which captures everything I adore about this tropical treat!

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Step-by-step: Simple moist coconut cake

Cake

• Preheat the oven to 325°F/ 165 °C / Gas Mark 3
• Grease and dust or line, 3 x 8-inch round cake pan or 2 x 9-inch cake pans 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.
• Combine – Add the shredded or desiccated coconut – combine well. Finally, add the flour mixture and coconut cream in three batches.
• 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 stand mixer fitted with the whisk attachment, add the egg whites and sugar to a grease-free bowl. Using a whisk, place the bowl over a double boiler and whisk constantly until the sugar has dissolved and the egg whites are fairly warm (about 160°F).
• Meringue – Take the bowl off the heat and whip the egg whites until you have a thick meringue with stiff peaks.
• 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.
• 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 of buttercream in a piping bag for the buttercream dam.

Assemble

• Prepare simple syrup – cool completely before using.
• 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.
• 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.

• Chill – Place the cake in the fridge to chill for 10 to 15 minutes.
• Frost – Spread more buttercream around and on top of the cake. (see video). Chill the cake for another 15 to 30 minutes.
• Frost – Spread the remaining buttercream around and on top of the cake. Dip an offset 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.
• Pipe – Add the remaining frosting in a large piping bag with a star tip. Pipe a border on top of the cake (see video).
• Garnish – I had cherries in season, so I used a lone cherry today (see video).

Tips for Success

• Whip the eggs until light and fluffy – this will ensure a light and airy cake.
• Similarly, add the oil gradually so it emulsifies into the egg, as in mayonnaise. If you add the oil too quickly, the eggs will separate during baking, causing the cake to deflate and give you a greasy cake. 
• Combine the flour and coconut cream in three batches and combine well, but do not overmix 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 in about 20 minutes 
• Cool the cake completely before frosting – at least 3 to 6 hours. 

Frequently asked questions

• Strawberry Cake Recipe
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