Description
This cake is a coconut lover’s dream come true — three soft layers of coconut-infused sponge filled with creamy coconut custard and covered in a luscious whipped cream frosting. Each bite is light, moist, and bursting with pure coconut flavor.
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) coconut milk (full-fat)
- ½ cup (120 ml) buttermilk
- 1 cup (225 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup (240 ml) coconut milk (for filling)
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar (for filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for filling)
- ½ tsp coconut extract (for filling)
- ½ cup (40 g) sweetened shredded coconut (for filling)
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract (for frosting)
- ½ tsp coconut extract (for frosting)
- 1 ½ cups (120 g) sweetened shredded coconut (for decoration)
- Optional: white chocolate curls, toasted coconut, or piped rosettes
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, whisk together coconut milk and buttermilk.
- Cream the butter and sugar together until pale and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
- Alternate adding dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients.
- Divide batter evenly among pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- In a saucepan, whisk together sugar, cornstarch, and egg yolks for the filling.
- Gradually add coconut milk and whole milk while whisking constantly.
- Cook over medium heat until the mixture thickens (about 5–7 minutes).
- Remove from heat; stir in butter, coconut extract, and shredded coconut.
- Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill until completely cool.
- In a chilled bowl, beat heavy cream, powdered sugar, and extracts until stiff peaks form. Keep refrigerated until ready to use.
- Place one cake layer on a serving plate. Spread half of the coconut cream filling on top.
- Add the second cake layer and spread the remaining filling.
- Top with the third cake layer and frost the entire cake with the whipped frosting.
- Gently press shredded coconut around the sides and top.
- Refrigerate for at least 2 hours before slicing to let the layers set.
- Slice, serve, and enjoy the heavenly coconut bliss!
Notes
- Ensure all ingredients are at room temperature for best results.
- Chilling the cake helps the flavors meld together.
- Optional decorations can enhance the presentation.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg