Coconut Cake

12 Servings
1 hr 20 min

Coconut Cake with a delicious Coconut Pastry Cream Filling and a fluffy Vanilla Buttercream. This is going to be your new go-to cake that tastes just as good as it looks! Three pillow-y soft, perfectly sweet, moist and extra coconut-y cake layers. Each layered with a homemade coconut pastry cream to give this cake that extra little bit of coconut flavor, and then generously frosted with the most delicious homemade vanilla buttercream. Trust me, this cake is the perfect treat for any coconut lover! Decorate with extra shredded coconut, dainty flowers for Spring and Summer, or a sprig of rosemary (or two!) for Christmas time, or whatever you want and whenever you want! You’ll always have a beautiful coconut cake that’s not only delicious, but more special than any other coconut cake. SO. GOOD!


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Recipe details

  • 12  Servings
  • Prep time: 45 Minutes Cook time: 35 Minutes Total time: 1 hr 20 min
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Ingredients

Coconut Cake:

  • 2 ⅓ cups all purpose flour
  • 1 ½ cups sugar
  • 2 ⅓ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup unsweetened shredded coconut
  • ½ cup cream of coconut
  • 1 cup milk
  • ¾ cup vegetable oil
  • 3 large eggs, separated
  • 1 ½ teaspoons vanilla

Filling:

  • 6 egg yolks
  • ¼ cup cornstarch
  • ½ cup sugar
  • 2 cups milk
  • ¼ cup salted butter
  • 1 ½ cups unsweetened shredded coconut
  • 1 teaspoon vanilla

Buttercream:

  • 2 ¼ cups salted butter, room temperature
  • 6 cups powdered sugar, sifted
  • 1 ½ teaspoons vanilla extract
  • 3 Tablespoons heavy cream
  • 2 cups sweetened shredded coconut

Caylie & Traci | BakersTable
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