A light, airy, and intensely coconut-flavored cake perfect for any occasion. Layers of moist coconut cake are filled with a creamy coconut custard and topped with whipped coconut cream and toasted coconut flakes.×

Ingredients:

For the Coconut Cake:

 

• • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

 

• • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar

 

• • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (13.5 oz) can full-fat coconut milk

 

• 1/2 cup shredded coconut (unsweetened)

For the Coconut Custard Filling:

• • 1 (13.5 oz) can full-fat coconut milk

 

• • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks

 

• 1 teaspoon coconut extract
• 1 tablespoon unsalted butter

For the Coconut Whipped Cream Topping:

 

• • 1 (13.5 oz) can full-fat coconut cream, chilled overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

 

• 1/2 cup toasted shredded coconut flakes, for garnish

Instructions:

1. Prepare the Coconut Cake:

 

• • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl, cream together softened butter and sugar until light and fluffy.

 

• • Beat in eggs one at a time, then stir in vanilla extract.
  • In a small bowl, combine coconut milk and shredded coconut.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk mixture, beginning and ending with the dry ingredients. Mix until just combined.

 

• • Divide batter evenly between the prepared cake pans.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.

2. Prepare the Coconut Custard Filling:

• • In a medium saucepan, whisk together coconut milk, sugar, and cornstarch.
  • In a separate small bowl, whisk egg yolks.

 

• • Gradually whisk a small amount of the hot coconut milk mixture into the egg yolks to temper them.
  • Pour the tempered egg yolk mixture back into the saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

 

• Remove from heat and stir in coconut extract and butter until melted.
• Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and refrigerate until completely cooled.

3. Prepare the Coconut Whipped Cream Topping:

 

• • Scoop out the solid coconut cream from the chilled can, leaving behind any liquid.
  • In a chilled bowl, beat the coconut cream with an electric mixer until soft peaks form.
  • Add powdered sugar and vanilla extract, and continue beating until stiff peaks form.

4. Assemble the Cake:

• • Level the cake layers by trimming off any domed tops.
  • Place one cake layer on a serving plate.

 

• • Spread the coconut custard filling evenly over the cake layer.
  • Top with the second cake layer.
  • Frost the entire cake with the coconut whipped cream.

 

• Garnish with toasted shredded coconut flakes.
• Refrigerate for at least 1 hour before serving to allow the filling to set.

5. To toast coconut flakes:

 

• • Place shredded coconut in a dry skillet over medium-low heat.
  • Stir frequently until golden brown. Be careful, coconut burns easily.
  • Remove from pan and allow to cool.

Enjoy your Coconut Cream Dream Cake!