Coconut Cream Cake

Coconut Cream Cake: A Moist and Flavorful Tropical Treat

A Coconut Cream Cake is a delectable dessert that captures the essence of the tropics in every bite. With its soft, fluffy layers, rich coconut flavor, and creamy frosting, this cake is a perfect treat for any occasion, whether it’s a birthday, holiday, or just a sweet indulgence to enjoy on a lazy afternoon. The key to this cake is the perfect balance of moisture and sweetness, enhanced by the natural aroma of coconut. It’s a favorite among coconut lovers and a crowd-pleaser at gatherings.

A Slice of History: The Origins of Coconut Cream Cake

Coconut has long been a staple in tropical cuisines, especially in regions like the Caribbean, Southeast Asia, and the South Pacific. Coconut-based desserts have been enjoyed for centuries, often made with grated coconut, coconut milk, or coconut cream. The modern Coconut Cream Cake evolved from traditional coconut layer cakes that became popular in American bakeries during the early to mid-20th century, particularly during the rise of boxed cake mixes and canned coconut milk. The cake gained popularity as a festive dessert, especially in the Southern United States, where it became a staple at celebrations and church gatherings.

Ingredients Breakdown: What Goes Into a Coconut Cream Cake

The foundation of a Coconut Cream Cake lies in its ingredients. A classic version includes:

All-purpose flour – For structure and a tender crumb.
Baking powder – To help the cake rise and remain light.
Butter or oil – For moisture and richness.
Sugar – Typically granulated or a mix of granulated and brown sugar for depth.
Eggs – To bind the ingredients and add structure.
Milk or coconut milk – Adds moisture and enhances the coconut flavor.
Coconut extract or essence – For a concentrated tropical flavor.
Shredded coconut – Often used in the batter and as a topping.
Coconut cream or frosting – For the rich, creamy topping, sometimes paired with buttercream or cream cheese frosting.

Step-by-Step Recipe for Coconut Cream Cake

Ingredients:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1 cup whole milk or coconut milk
½ cup shredded sweetened coconut (plus extra for topping)
Coconut cream frosting (see below)

Coconut Cream Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
1 cup coconut cream or canned coconut milk (chilled, with the solid part scooped out)
1 tsp coconut extract
Shredded coconut for garnish

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line cupcake tins.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3–4 minutes).
Add the eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut gently into the batter.
Pour the batter evenly into the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
While the cakes are cooling, prepare the coconut cream frosting by beating the butter until creamy. Gradually add powdered sugar, followed by coconut cream and extract. Beat until smooth and fluffy.
Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Garnish with shredded coconut.

Baking Tips for the Perfect Coconut Cream Cake

Use room temperature ingredients for a smoother batter and better rise.
Don’t overmix the batter once the flour is added to avoid a dense cake.
For extra coconut flavor, brush each cake layer with a coconut simple syrup (1 part water to 1 part sugar, infused with coconut extract).
If using coconut milk, refrigerate the can overnight and scoop out the solid coconut cream on top for a richer frosting.
Toast the shredded coconut lightly before sprinkling on top for a deeper flavor and attractive color.
Let the cake sit for a few hours or overnight to allow the flavors to meld together.

Variations and Customizations

To make your Coconut Cream Cake even more unique, consider these variations:

Coconut Pineapple Cake: Add crushed pineapple to the batter or as a filling between layers.
Coconut Lemon Cake: Add lemon zest and a splash of lemon juice to the batter for a citrus twist.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Dairy-Free Coconut Cake: Use coconut oil instead of butter and coconut milk instead of regular milk.
Coconut Cupcakes: Bake as cupcakes for individual servings, adjusting the baking time to 18–20 minutes.
Rum-Infused Coconut Cake: Soak the layers with a coconut-rum syrup for an adult twist.
Chocolate Coconut Cake: Add cocoa powder to the batter or layer with chocolate ganache.

Health Considerations and Nutritional Value

While Coconut Cream Cake is a sweet treat, it’s important to enjoy it in moderation. Here’s a general nutritional breakdown per slice (assuming 12 servings):

Calories: ~350–450 kcal
Fat: ~20–25g (mostly from butter and coconut)
Carbohydrates: ~40–50g (mainly from sugar and flour)
Protein: ~3–5g (from eggs and milk)
Fiber: ~1–2g (from coconut and flour)

Coconut contains medium-chain triglycerides (MCTs), which are fats that are metabolized differently than other fats, potentially offering some metabolic benefits. However, due to the high sugar and saturated fat content in traditional recipes, it’s best to enjoy this cake as an occasional treat. For a healthier version, consider using whole wheat flour, coconut sugar, and reducing the amount of butter and sugar in the recipe.

Full Ingredients List

Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
1 cup whole milk or coconut milk
½ cup shredded sweetened coconut (plus extra for topping)

Frosting:

1 cup unsalted butter, softened
3 ½ cups powdered sugar
1 cup coconut cream or canned coconut milk (chilled, with the solid part scooped out)
1 tsp coconut extract
Shredded coconut for garnish