Coconut Cream Cake

Coconut Cream Cake: A Tropical Treat

Introduction

Coconut Cream Cake is a luscious dessert that brings the taste of the tropics to your kitchen. With its rich, moist layers and silky coconut-infused cream, it’s the perfect treat for any occasion, from casual gatherings to elegant dinner parties. Whether you’re a coconut lover or simply looking for a crowd-pleasing dessert, this cake is sure to impress.

The History

Coconut desserts have roots in many tropical cultures, but the modern Coconut Cream Cake evolved from American baking traditions in the early 20th century. As canned coconut milk and cream became more accessible, bakers began experimenting with richer, creamier versions of traditional cakes. By the 1950s and 60s, Coconut Cream Cake had become a staple at potlucks and church suppers across the southern United States, especially in coastal regions where coconut was a local favorite.

Ingredients Breakdown

The Coconut Cream Cake is made from two main components: the cake layers and the coconut cream filling. The cake layers are typically buttery, moist, and infused with coconut flavor. The coconut cream can be made from scratch or use canned coconut cream, often whipped with butter or cream cheese for a smooth, rich texture.

• Cake Base: Flour, baking powder, butter, sugar, eggs, milk, coconut extract
• Coconut Cream: Canned coconut cream or homemade coconut custard, butter, powdered sugar, vanilla extract
• Optional: Toasted coconut flakes, whipped cream topping, fresh fruit

Step-by-Step Recipe

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup whole milk

For the Coconut Cream:

• 2 cups heavy whipping cream
• 1 cup full-fat canned coconut cream (chilled overnight)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 ½ cups toasted coconut flakes (for coating or layering)

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, sift together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
5. Gradually alternate adding the flour mixture and milk, beginning and ending with flour. Mix until just combined.
6. Pour batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool cakes in pans for 10 minutes, then remove and place on wire racks to cool completely.
8. Prepare coconut cream: Scoop chilled coconut cream from the top of the can (leave behind the liquid), whip with heavy cream, powdered sugar, vanilla, and coconut extract until stiff peaks form.
9. Level the cakes if necessary. Spread a layer of coconut cream over one cake layer and sprinkle with toasted coconut. Top with the second layer.
10. Frost the top and sides of the cake with remaining coconut cream. Press additional toasted coconut around the sides or sprinkle on top.
11. Chill the cake for at least 1 hour before serving for the best texture.

Tips

• Use full-fat canned coconut cream for best results; refrigerate it overnight for easier separation.
• To toast coconut flakes: Spread on a baking sheet and bake at 300°F (150°C) for 8–10 minutes, stirring occasionally to avoid burning.
• For a lighter version: Substitute some of the butter with applesauce or use a coconut oil-based frosting.
• If the cake layers dome, use a serrated knife or cake leveler to even them out before assembling.
• Chilling the cake helps the cream set and makes slicing much cleaner.

Variations and Customizations

• Chocolate Coconut Cream Cake: Add ½ cup cocoa powder to the cake batter and layer with chocolate ganache or chocolate shavings.
• Lime Coconut Cake: Add lime zest and a few tablespoons of lime juice to the coconut cream for a refreshing twist.
• Coconut Layer Cake: Make three thinner layers and fill each with coconut cream for a more elaborate look.
• Coconut Cupcakes: Divide the batter into lined cupcake tins and bake for 18–20 minutes. Frost with coconut cream and top with a cherry or coconut flake.
• Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free certified.
• Vegan Coconut Cake: Use vegan butter, plant-based milk, flax eggs, and coconut yogurt or vegan cream alternatives for a dairy-free version.

Health Considerations and Nutritional Value

While Coconut Cream Cake is indulgent, it does offer some nutritional benefits from coconut, which contains medium-chain triglycerides (MCTs) that may support heart health in moderation. However, this cake is high in saturated fats and sugars due to the butter, cream, and powdered sugar. To make it healthier:

• Use less sugar in both the cake and frosting.
• Opt for natural sweeteners like honey or maple syrup in the cake batter.
• Use Greek yogurt or coconut yogurt in place of some of the cream.
• Choose whole grain or almond flour for a fiber-rich alternative.

Estimated Nutritional Value per Serving (1 slice, 12 servings):

• Calories: ~450–550
• Total Fat: ~25–30g
• Saturated Fat: ~18g
• Carbohydrates: ~50–60g
• Sugar: ~35–40g
• Protein: ~5–7g

FAQ

Can I make the cake ahead of time?
Yes! The cake layers can be baked and wrapped a day in advance. Frost and assemble the day before serving.

Can I freeze Coconut Cream Cake?
Yes, you can freeze unfrosted cake layers for up to 3 months. Fully assembled cake can be frozen for up to 2 weeks, but the cream may separate slightly. Thaw in the refrigerator overnight.

Can I use sweetened coconut milk?
It’s best to use unsweetened coconut milk for the cream to control the sugar content. If using sweetened, reduce the powdered sugar in the frosting accordingly.

What if my coconut cream is too runny?
Make sure the can is well chilled. If it’s still too soft, whip with a bit of cold heavy cream or add a small amount of cornstarch dissolved in water while heating gently (then chill before whipping).

How long does the cake last?
Refrigerate for up to 4 days. Keep covered to prevent the cake from drying out or absorbing fridge odors.

Summary

Coconut Cream Cake is a rich, moist dessert layered with luscious coconut cream, perfect for any occasion. Easy to customize and always a crowd-pleaser, it brings a taste of the tropics to your table.