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Slice of Coconut Cream Layer Cake with fluffy frosting and coconut shavings

Coconut Cream Layer Cake

A soft, coconutty dessert filled with creamy goodness that’s easy to make yet looks impressive, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 1 cup unsalted butter, softened For creaming with sugar
  • 2 cups granulated sugar For sweetness and texture
  • 4 large eggs Room temperature for better incorporation
  • 2 cups all-purpose flour Main dry ingredient
  • 1 cup coconut milk Add richness and flavor to the batter
  • 1 tablespoon baking powder For leavening the cake
  • 1 teaspoon salt Balances sweetness
Cream Filling
  • 2 cups coconut cream or full fat coconut milk Chilled overnight for best results
  • 1 cup powdered sugar For sweetness and stabilization
  • 1 teaspoon coconut extract Optional, adds coconut flavor
Topping
  • 1 cup sweetened shredded coconut For decoration

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, then grease again.
Baking
  1. In a mixing bowl, cream together softened butter and granulated sugar until fluffy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Mix in the dry ingredients alternately with coconut milk until well combined.
  4. Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  5. Let cakes cool in the pans for about 10 minutes, then turn them out onto a rack to cool completely.
Assembling
  1. Spread a layer of coconut cream filling between the cooled cake layers.
  2. Frost the top and sides of the cake with the remaining coconut cream filling.
  3. Press shredded coconut onto the frosted cake for decoration.

Notes

For best flavor, allow the cake to sit at room temperature for 15-20 minutes before serving. Store covered in the refrigerator for 3-4 days.