Coconut Cream Cake

Prep Time

60 Minutes

Cook Time

180 Minutes – 1 day inactive time


Serves 10-12


All ingredients are available in the market!


For the Coconut-Custard Filling

3 ea Eggs
3/4 cup All Purpose Flour
3/4 cup Sugar
4 cups Half and Half
4 cups Sweetened Flaked Coconut
1 Vanilla Bean, Split Lengthwise
1/2 stick Butter

For the Cake

Nonstick Vegetable Oil Spray
3 cups All Purpose Flour
1 tbsp Baking Powder
3/4 tsp Salt
2 cups Sugar
2 sticks Butter, Unsalted, Room Temperature
4 ea Eggs
2 tsp Vanilla Extract
1 ea 14oz can Unsweetened Coconut Milk

For the Buttercream

1 cup Heavy Whipping Cream
1 ea Egg Yolk
2 tsp Vanilla Extract
1 1/2 tsp Cornstarch
2 sticks Butter, Unsalted, Room Temperature
1 cup Powdered Sugar
Pinch of Salt
4 cups Sweetened Flaked Coconut, Toasted

Method of Preparation

1. For the Coconut Custard Filling: Beat eggs, flour and sugar in a large bowl.
2. Place half and half and coconut in a heavy large saucepan.
3. Scrape seeds from vanilla bean into pan, add bean also.
4. Bring to a simmer over medium heat, stirring occasionally.
5. Gradually whisk coconut mixture into egg mixture and return to pan.
6. Whisk over medium heat until mixture boils, about 6 minutes.
7. Removed from heat and discard vanilla bean.
8. Whisk in the butter.
9. Transfer to large bowl, press plastic wrap onto surface and chill until cold, at least 3 hours.
10. For the Cake: Preheat oven to 350 degrees F.
11. Spray three 8in diameter cake pans with 2in high sides with nonstick spray.
12. Line bottom of pans with parchment paper and spray again.
13. Sift flour, baking powder and salt into a medium bowl.
14. Beat sugar and butter in a large bowl until creamy, about 5 minutes.
15. Add eggs 1 at a time, blending well after each egg.
16. Beat in vanilla.
17. Add flour mixture in 3 parts alternating with coconut milk.
18. Divide batter among pans, smooth tops.
19. Bake cakes until a toothpick inserted in the center comes out clean, about 25 minutes.
20. Cool cakes in pans on racks for 5 minutes.
21. Turn cakes out onto racks, cool completely.
22. Using a serrated knife, cut each cake horizontally in half.
23. Place cake halves on baking sheets in single later and freeze for 1hour for easy assembly.
24. For Buttercream: Whisk heavy whipping cream, egg yolks, vanilla extract and cornstarch in a small saucepan.
25. Cook over medium heat until mixture just begins to boil.
26. Transfer to a small bowl, cover and chill until cold, about 2 hours.
27. Using an electric mixer, beat butter, sugar and salt in a large bowl until fluffy, about 7 minutes.
28. Gradually beat in cold vanilla base until smooth.
29. Place 1 cake round on plate.
30. Spread with 1 cup filling over top.
31. Repeat with 4 more cake layers.
32. Top with remaining cake layer, pressing to adhere.
33. Spread buttercream over sides and top of cake.
34. Pres toasted coconut onto top and sides of cake to cover.

Recipe Source