Coconut Cream Cake Recipe

Name: Coconut Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggs; ¾ cup flour; ¾ cup sugar; 4 cups half-and-half; 4 cups sweetened flaked coconut; 1 teaspoon pure vanilla extract; ¼ cup butter; vegetable oil cooking spray; 3 cups flour; ¾ teaspoon salt; 2 cups sugar; 1 cup butter; 4 eggs; 2 teaspoons pure vanilla extract; 14 ounces canned unsweetened coconut milk; 1 cup heavy cream; 1 egg yolk; 2 teaspoons pure vanilla extract; 1 ½ teaspoons cornstarch; 1 cup butter; 1 cup powdered sugar; 1 pinch salt; 4 cups toasted sweetened flaked coconut

Servings: persons

3 large eggs
¾ cup flour
¾ cup sugar
4 cups half-and-half
4 cups sweetened flaked coconut
1 teaspoon pure vanilla extract
¼ cup butter
vegetable oil cooking spray
3 cups flour
¾ teaspoon salt
2 cups sugar
1 cup butter
4 eggs
2 teaspoons pure vanilla extract
14 ounces canned unsweetened coconut milk
1 cup heavy cream
1 egg yolk
2 teaspoons pure vanilla extract
1 ½ teaspoons cornstarch
1 cup butter
1 cup powdered sugar
1 pinch salt
4 cups toasted sweetened flaked coconut

1
For coconut custard filling: Beat eggs, flour,and sugar in large bowl.
2
Place half and half, vanilla, and coconut in heavy large suacepan.
3
Bring to simmer over medium heat, stirring occasionally.
4
Gradually whisk coconut mixture into egg mixture.
5
Return to pan and whisk over medium heat until mixture boils, about 6 minutes.
6
Remove from heat.
7
Whisk in butter.
8
Transfer to large bowl; press plastic wrap onto surface and chill until cold at least 3 hours.
9
For Cake: Preheat oven to 350F Spray three eight inch cake pans with vegetable spray.
10
Line bottoms of pans with parchment and spray the parchment.
11
Sift flour, baking powder and salt into large bowl.
12
Beat sugar and butter in large bowl until creamy about 5 minutes.
13
Add eggs 1 at a time blending well after each addition.
14
Beat in vanilla.
15
Add flour mixture in 3 additions alternately with coconut milk in 2 additions.
16
Divide batter between pans, smooth tops.
17
Bake cakes until tester inserted into center comes out clean, about 25-35 minutes.
18
Cool cakes in pans on racks 5 minutes.
19
Turn cakes out onto racks; cool completely.
20
Using serrated knife, cut each cake horizontally in half.
21
Place cake halves on baking sheets in single layer and freeze 1 hour for easy assembly.
22
For Buttercream; Whisk first 4 ingredients in heavy small saucepan.
23
Cook over medium heat until mixture just begins to boil.
24
Transfer to small bowl, cover and chill about 2 hours.
25
Using electric mixer, beat butter, sugar and salt in large bowl until fluffy, about 7 minutes.
26
Gradually beat in cold vanilla base until smooth.
27
To assemble:.
28
Place 1 cake round on plate.
29
Spread 1 c filling over.
30
Repeat with 4 more cake layer and remaining filling.
31
Top with remaining cake layer, pressing to adhere.
32
Spread buttercream over sides and top of cake.
33
Press toasted coconut onto top and sides of cake to cover.

2550

kcal

Calories

149

Fat

266

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 large eggs, ¾ cup flour, ¾ cup sugar, 4 cups half-and-half, and more.

Yes, Coconut Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Cream Cake

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