Fluffy Coconut Cream Cake

Here’s a delicious recipe for a Fluffy Coconut Cream Cake—perfect for a tropical treat or a light, sweet celebration cake!

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🥥 Fluffy Coconut Cream Cake

🌟 What You’ll Get:

A soft, airy cake layered with coconut pastry cream and frosted with whipped coconut cream, all coated in shredded coconut.

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🧁 Ingredients:

For the Cake:

• 2 ½ cups (310g) cake flour, sifted

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup (170g) unsalted butter, room temp

• 1 ¾ cups (350g) granulated sugar

• 4 large egg whites, room temp

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional but recommended)

• 1 cup (240ml) canned coconut milk, room temp

• ½ cup (120ml) whole milk or buttermilk

Coconut Pastry Cream Filling:

• 1 ¾ cups (420ml) coconut milk

• ¼ cup (50g) granulated sugar

• 2 tbsp cornstarch

• 2 tbsp all-purpose flour

• ¼ tsp salt

• 3 large egg yolks

• 2 tbsp unsalted butter

• 1 tsp vanilla extract

• ½ cup sweetened shredded coconut (optional)

Whipped Coconut Frosting:

• 2 cups (480ml) heavy whipping cream, chilled

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• ¼ tsp coconut extract

• 1 ½ cups sweetened shredded coconut (for coating sides)

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👩‍🍳 Instructions:

1. Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. Whisk together cake flour, baking powder, and salt.

3. In a large bowl, beat butter and sugar until light and fluffy (about 3-4 min).

4. Add egg whites one at a time, beating well. Mix in vanilla and coconut extract.

5. Alternately add dry ingredients and milk mixture, beginning and ending with dry.

6. Divide batter between pans and bake 25–30 min or until a toothpick comes out clean.

7. Cool in pans 10 min, then turn out onto racks to cool completely.

2. Coconut Pastry Cream:

1. In a saucepan, combine sugar, cornstarch, flour, and salt. Add egg yolks and coconut milk; whisk until smooth.

2. Cook over medium heat, whisking constantly until thickened (about 5-7 min).

3. Remove from heat. Stir in butter and vanilla. Fold in shredded coconut if using.

4. Press plastic wrap onto surface to prevent skin. Chill completely.

3. Whipped Coconut Frosting:

1. Whip cream with powdered sugar and extracts until stiff peaks form.

2. Keep chilled until ready to use.

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🎂 Assembly:

1. Slice each cake layer in half (for 4 layers total, optional).

2. Spread a layer of coconut pastry cream between each cake layer.

3. Frost entire cake with whipped coconut frosting.

4. Press shredded coconut onto sides and top of the cake.

5. Chill at least 1 hour before serving.

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🍰 Tips:

• Toasted coconut can be used for a golden crunch.

• For extra flavor, brush each cake layer with coconut milk before assembling.

Would you like a printable version or a visual guide to go with this recipe?