The Best Homemade Coconut Cream Cake A rich, fluffy coconut layer cake with creamy coconut filling and coconut cream cheese frosting.
Ingredients
For the Cake
- 2¾ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 5 egg whites
- 1 tbsp vanilla extract
- 1 tsp coconut extract
- 1 cup canned coconut milk
- ½ cup sour cream
- 1 cup sweetened shredded coconut
Coconut Cream Filling
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1½ cups cold milk
- 1 cup whipped cream
Coconut Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4–5 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 2–3 tbsp coconut milk
Decoration
- 2 cups sweetened shredded coconut
(toasted if desired)
Instructions
1. Prepare the Cake Pans
Grease and line:
- three 8-inch round cake pans
Preheat oven to:
- 350°F (175°C)
2. Mix Dry Ingredients
Whisk together:
- flour
- baking powder
- baking soda
- salt
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (3–4 minutes).
Add egg whites one at a time.
Mix in:
- vanilla
- coconut extract
4. Combine Wet Ingredients
In another bowl mix:
- coconut milk
- sour cream
Alternate adding dry ingredients and coconut milk mixture into batter.
Fold in shredded coconut.
5. Bake
Divide batter evenly among pans.
Bake:
- 22–28 minutes
or until a toothpick comes out clean.
Cool completely.
6. Make Coconut Filling
Whisk pudding mix with cold milk until thick.
Fold in whipped cream.
Chill 10 minutes.
7. Make Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in:
- vanilla
- coconut extract
- enough coconut milk for spreadable consistency.
8. Assemble the Cake
- Place first cake layer.
- Spread coconut cream filling.
- Add second layer and more filling.
- Top with final layer.
- Frost entire cake.
Press shredded coconut onto sides and top.
Optional Upgrades
- Toast the coconut for deeper flavor.
- Add pineapple filling for tropical flavor.
- Use cake flour for extra softness.
Storage
Refrigerate covered for up to 5 days.
Bring to room temperature before serving.
