Coconut Cake with Coconut Cream Filling
Calories: 23
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.
Ingredients
Cake
- 375 g (3 cups) All-purpose flour
- 80 g (1 cups) Desiccated Coconut or unsweetened shredded coconut
- 2¼ tsp Baking powder
- ¾ tsp Baking soda
- ¼ tsp Salt
- 4 large Eggs
- 300 g (1½ cups) Sugar
- 120 ml (½ cup) Oil flavorless cooking
- 290 ml (1¼ cups) Coconut milk full-fat
- 2 tsp Vanilla extract
- ¼ tsp Coconut extract
Coconut cream filling
- 240 ml (1 cups) Coconut cream canned
- 60 g (½ cup) Powdered sugar
- 85 g (1 cup) Desiccated coconut
- 2 tbsp Cornstarch
- ¼ tsp Salt
Swiss meringue buttercream
- 3 large Egg whites
- 150 g (¾ cup) Sugar
- 227 g (8 oz) 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 optional
- 160 g (2 cups) Unsweetened shredded / desiccated Coconut for the sides (optional)
- 1 Cherry or coconut flakes for garnish
Instructions
Cake
- Oven and Pans - 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 round cake pans with parchment paper.
- Dry ingredients - in a bowl combine well the flour, baking powder, baking soda, and salt - set aside.375 g All-purpose flour, 2¼ tsp Baking powder, ¾ tsp Baking soda, ¼ tsp Salt
- Wet ingredients - Whip the whole eggs in the bowl of a stand mixer with a whisk attachment. After a minute, gradually add the sugar a tablespoon at a time. After all the sugar is in, 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.4 large Eggs, 300 g Sugar, 120 ml Oil, 290 ml Coconut milk, 2 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.80 g Desiccated Coconut
- Pans - Divide the batter between the prepared baking pans. Spread evenly with a spatula
- 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.240 ml Coconut cream, 60 g Powdered sugar, 85 g 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).3 large Egg whites, 150 g 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.
- Cool -Let the mixer 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.227 g 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 combined1 tsp Vanilla extract, ¼ tsp Coconut extract
- Bag - Put 2 cups buttercream in a piping bag for the buttercream dam.
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.
- 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 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.160 g Unsweetened shredded / desiccated 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
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
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