Coconut Layer Cake

This light and airy Coconut Layer Cake is the perfect way to celebrate Easter. Made with a delicious butter cake that's infused with coconut milk, then filled with silky pastry cream and covered in rich cream cheese frosting. It's soft, creamy, and full of sweet coconut flavor.

Course Dessert

Cuisine American

Keyword coconut cake, layered, pastry cream, cream cheese frosting, shredded coconut, Easter, coconut cream

Prep Time 3

Cook Time 30

Chill time 5

Total Time 7 30

Servings slices

Calories 698

Author Kristen-The Epicurean Mouse

Ingredients

Pastry Cream

1 1/2 cups whole milk
4 egg yolks
1/3 cup white granulated sugar
4 tbsp all-purpose flour
3 tbsp unsalted butter
1 tsp vanilla extract.
1/3 cup sweetened shredded coconut

Coconut Cake

1/2 cup unsalted butter softened
2 tbsp canola or vegetable oil
3/4 cup white granulated sugar
1 large egg room temperature
2 egg whites room temperature
1 tsp vanilla extract
1 tsp coconut extract
1 1/2 cups cake flour spooned and leveled, sifted
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup coconut milk
1/2 cup sweetened shredded coconut

Coconut Cream Cheese Frosting

1 stick unsalted butter softened
8 oz full-fat cream cheese softened
2 cups powdered sugar sifted
1 tsp coconut extract
1/2 tsp vanilla extract
sweetened shredded coconut to coat the cake

Instructions

Pastry Cream

Separate the eggs. Carefully separate the egg yolks from the whites, placing the yolks in a medium bowl. You won't need the egg whites for this recipes, but you can save some for the coconut cake.
Whisk the egg yolks and sugar. Add the sugar and flour to the egg yolks and whisk until well combined.
Heat the milk. In a medium saucepan over medium heat, warm the milk until it's steaming but not boiling. Stir occasionally to prevent scorching.
Temper the eggs. Slowly drizzle about 1/2 cup of warm milk into the egg mixture while whisking constantly. Then, add the remaining milk. This helps prevent the eggs from scrambling.
Cook the pastry cream. Strain the egg mixture into a clean saucepan. Then, cook over medium-low heat, whisk constantly until the mixture thickens to a pudding-like consistency.
Add vanilla and butter. Remove the pan from the heat and stir in the vanilla and butter, mixing until smooth and glossy.
Cool. Transfer the pastry cream to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool at room temperature for 20 minutes, then refrigerate for at least 4 hours or overnight. Once set, stir in the shredded coconut.

Coconut Cake

Preheat oven and prepare cake pans. Preheat oven to 350℉. Grease three 6-inch round cake pans with nonstick spray, then line the bottoms with parchment paper for easy removal.
Sift the dry ingredients. In a medium bowl, sift together the cake flour, baking powder and salt. Set aside.
Cream the butter. In a large mixing bowl, beat the butter, sugar, and canola oil together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Add the eggs and extracts. Mix in the egg, egg whites, and extracts, beating until smooth and fluffy.
Blend flour mixture and coconut milk. Add the flour mixture to the butter mixture in three additions, alternating with the coconut milk (starting and ending with the flour). Mix on low speed until just combined.
Bake. Divide the batter evenly between prepared cake pans. Bake in the middle rack for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the cakes cool on a wire rack until they are completely cool, then run a knife around the edges to loosen the cake from the pan.

Coconut Cream Cheese Frosting

Beat the cream cheese. In a large bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
Add the powdered sugar. Gradually add the powdered sugar, a little at a time, mixing on low speed until fully incorporated.
Add extracts. Add the vanilla and coconut extract to the frosting. Then, whip on medium speed until smooth and fluffy.

Assemble The Cake

Prepare the cake layers. Use a sharp serrated knife to create a flat base on each cake layer, ensuring they are even and ready to stack.
Fill the cake layers. Pipe a dollop of frosting onto your serving plate or cake board. Then, place the first cake layer onto the serving plate. Pipe a boarder of cream cheese frosting around the edge of the cake to create a "dam" that will hold the pastry cream filling. Then, fill the center inside the piped border with pastry cream. Spread evenly within the border.
Stack second cake layer. Place the second cake layer on top of the filled layer, gently pressing down to secure it in place. Repeat the process with piping the border and filling the center.
Add the final cake layer. For the last layer, flip it upside down so that bottom side is facing up, giving the cake a smooth, even top to frost.
Frost the cake. Cover the entire cake with the rest of the cream cheese frosting. Don't worry about being too perfect with the frosting, as the shredded coconut will help hide any imperfections.
Add the coconut. Gently press the shredded coconut onto the sides and top of the cake.
Chill the cake. Refrigerate the assembled cake for at least 1 hour to allow the frosting to set and firm up before serving.
Serve. For an extra festive touch, I added some cute bunny ears, made out of paper wrapped stem wire and ribbon to the top before serving.

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