coconut cream cake

★★★★★ 2
simplysimple avatar
By Debi Newton
from College Station, TX

If you love coconut this will be your favorite =) This Cake was put together for a friends Birthday and turned out fabulous so it was a keeper recipe. It is a bit time consuming but well worth your time! This is for sure not low calorie and very rich. It takes me a helper to make it but I am not your top of the line baker and use to making simple. It is so worth my time to make this and enjoy my friend who helps me with it =)

★★★★★ 2
serves 12-16
prep time 30 Min
cook time 40 Min

Ingredients For coconut cream cake

  • 1 1/2 c
    unsalted butter (softened)
  • 2 c
    sugar
  • 8
    egg yolks
  • 1 1/3 c
    sour cream
  • 2/3 c
    coconut milk
  • 1 tsp
    vanilla extract
  • 1 tsp
    coconut extract
  • 4 c
    cake flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 c
    sweetened flaked coconut
  • FILLING
  • 1 sm box
    instant coconut cream pudding mix
  • 1 3/4 c
    heavy whipping cream
  • 3/4 c
    finely ground toasted almonds
  • SILKY BUTTER CREAM FROSTING
  • 1 1/2 c
    sugar
  • 6
    egg whites
  • 2 c
    butter (at room temperature)

How To Make coconut cream cake

  • 1
    Preheat oven to 350 Grease and flour 4 9" cake pans
  • 2
    In large bowl beat butter and sugar at medium speed until fluffy.
  • 3
    Add egg yolks one at a time. Beat well after each addition.
  • 4
    Stir in sour cream, coconut milk, vanilla, and coconut extract until combined
  • 5
    In a large bowl sift together flour, baking powder,baking soda, and slat. Gradually add to butter mixture, beating until combined.
  • 6
    Stir in coconut pour batter, evenly into prepared pans baking 20-22 minutes or until wooden tooth pick comes out clean.
  • 7
    Let cool in pans 10 minutes. Remove cake from pans and cool completely on wire racks.
  • 8
    Spread 1/3 coconut filling between each layer.
  • 9
    FROST TOP AND SIDES OF CAKE WITH THE SILKY BUTTER CREAM FROSTING. GARNISH WITH TOASTED SWEETENED COCONUT.
  • 10
    FILLING....In bowl combine pudding mix and cream, beat at medium high speed until soft peaks form. Beat in almonds cover and chill. (Note filling may be saved in fridge for two days.)
  • 11
    SILKY BUTTER CREAM FROSTING....In top of double boiler, combine sugar and egg whites place over simmering water, whisking constantly.
  • 12
    Cook sugar mixture until it reaches 140 on a candy thermometer. Remove from heat.
  • 13
    Pour mixture into bowl of an electric stand mixer. Beat on high for 10 minutes.
  • 14
    Reduce speed to medium and add butter one tablespoon at a time. Beating until combined after each addition. Use Immediately.
  • 15
    Sprinkle coconut on sides and top may also use browned coconut on top as well.

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