Ingredients

For the Coconut Cake:

  • 2 ¾ cups (330g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1 cup (240ml) canned coconut milk, well-shaken
  • ½ cup (120ml) buttermilk, room temperature
  • 1 cup (80g) sweetened shredded coconut

For the Coconut Cream Filling:

  • 1 cup (240ml) canned coconut milk
  • ½ cup (120ml) whole milk
  • ½ cup (100g) granulated sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 2 tbsp unsalted butter
  • ½ cup (40g) sweetened shredded coconut

For the Whipped Cream Frosting:

  • 2 cups (480ml) heavy whipping cream, cold
  • ½ cup (60g) powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp coconut extract

For Garnish:

  • 1 ½ cups (120g) sweetened shredded coconut, toasted

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Parchment paper
  • Mixing bowls
  • Whisk and spatula
  • Medium saucepan
  • Stand mixer or hand mixer
  • Cooling racks
  • Offset spatula (optional, for frosting)

Instructions

Step 1: Prepare the Coconut Cake

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a stand mixer or hand mixer, beat the butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add Eggs and Extracts: Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
  5. Combine Wet and Dry Ingredients: In a small bowl, combine coconut milk and buttermilk. With the mixer on low speed, add the dry ingredients in three additions, alternating with the coconut milk mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Add Shredded Coconut: Fold in the sweetened shredded coconut with a spatula.
  7. Bake: Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 2: Make the Coconut Cream Filling

  1. Heat Milk Mixture: In a medium saucepan, combine coconut milk, whole milk, ¼ cup of the sugar, cornstarch, and salt. Whisk until smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken (do not boil).
  2. Temper Egg Yolks: In a separate bowl, whisk egg yolks with the remaining ¼ cup sugar. Slowly pour about ½ cup of the hot milk mixture into the yolks, whisking constantly to temper. Then, pour the yolk mixture back into the saucepan.
  3. Cook Filling: Continue cooking over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency, about 2-3 minutes. Remove from heat.
  4. Add Flavorings: Stir in vanilla extract, coconut extract, butter, and shredded coconut until fully combined. Transfer to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until chilled, about 1-2 hours.

Step 3: Prepare the Whipped Cream Frosting

  1. Chill Equipment: For best results, chill your mixing bowl and whisk attachment in the refrigerator for 15 minutes.
  2. Whip Cream: In the chilled bowl, beat heavy whipping cream, powdered sugar, vanilla extract, and coconut extract on medium-high speed until stiff peaks form, about 2-3 minutes. Be careful not to overwhip.

Step 4: Toast the Coconut

  1. Toast Coconut: Spread the 1 ½ cups of shredded coconut evenly on a baking sheet. Bake at 350°F (175°C) for 8-10 minutes, stirring every 2-3 minutes, until golden brown. Watch closely to prevent burning. Set aside to cool.

Step 5: Assemble the Cake

  1. Level Cakes: If necessary, use a serrated knife to level the tops of the cooled cakes.
  2. Add Filling: Place one cake layer on a serving plate. Spread the chilled coconut cream filling evenly over the top, leaving a ½-inch border around the edges.
  3. Stack Cake: Place the second cake layer on top, pressing gently to adhere.
  4. Frost Cake: Spread the whipped cream frosting over the top and sides of the cake, creating a smooth or swirled finish with an offset spatula or spoon.
  5. Decorate: Gently press the toasted coconut onto the sides and top of the cake for a beautiful, textured look.

Step 6: Serve

  1. Chill (Optional): For best results, refrigerate the cake for 30 minutes to set the frosting before slicing.
  2. Serve: Slice and serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Tips

  • Make Ahead: The cake layers and coconut cream filling can be made a day in advance. Store cakes wrapped tightly in plastic wrap at room temperature and the filling in the refrigerator.
  • Coconut Milk: Use full-fat canned coconut milk for the best flavor and texture. Shake well before measuring.
  • Toasted Coconut: Toast extra coconut in case some burns, and store in an airtight container for up to a week.
  • Frosting Stability: If the whipped cream frosting feels too soft, chill the frosted cake briefly to firm it up before adding the toasted coconut.

Nutritional Information (Per Slice, Approx. 12 Slices)

  • Calories: ~550 kcal
  • Fat: 35g
  • Carbohydrates: 55g
  • Protein: 6g
  • Sugars: 38g

Note: Nutritional values are approximate and depend on specific brands and portion sizes.

Enjoy your Coconut Cream Pie Cake—a tropical twist on a classic dessert!