There are desserts that impress — and then there’s Coconut Cream Cake. Moist, tender, and luxuriously creamy, this cake is the very definition of indulgence. Each bite melts in your mouth with layers of soft vanilla coconut sponge, velvety coconut pastry cream filling, and a cloud-like white frosting that’s as light as a tropical breeze.

This cake captures the essence of paradise — rich coconut flavor balanced with a subtle sweetness that feels comforting yet elegant. Whether for birthdays, holidays, or special gatherings, Coconut Cream Cake with Fluffy White Frosting is always the centerpiece that gets everyone talking.

Why I Love This Recipe

I love this cake because it’s the perfect harmony of texture and flavor — soft, moist cake layers infused with coconut milk, paired with a luscious cream filling and topped with the fluffiest frosting you’ve ever tasted. Unlike overly sweet cakes, this one has a delicate balance of sweetness that makes it feel light and irresistible.

It’s nostalgic yet sophisticated — the kind of dessert that reminds you of old-fashioned coconut cakes from your grandmother’s kitchen but with a modern, luxurious twist.

Why It’s a Must-Try Dish

This cake is a must-try for any dessert lover because it’s:

• Showstoppingly beautiful – white, elegant, and perfect for celebrations.
• Incredibly moist and creamy – thanks to coconut milk and pastry cream.
• Not too sweet – the frosting adds lightness without heaviness.
• Versatile – ideal for birthdays, Easter, bridal showers, or even tropical-themed dinners.

It’s a crowd-pleaser that looks bakery-perfect but tastes homemade and heartfelt.

Preparation and Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Assembly & Cooling Time: 45 minutes
• Total Time: 1 hour 45 minutes

Servings and Nutrition

• Servings: 10–12 slices
• Calories: ~480 calories per serving

Course and Cuisine

• Course: Dessert
• Cuisine: American (Southern-Inspired)

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1¾ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp pure vanilla extract
• 1 tsp coconut extract
• 1 cup canned coconut milk (unsweetened, shaken)
• ½ cup buttermilk

For the Coconut Cream Filling:

• 2 cups whole milk
• 1 cup coconut milk
• ½ cup granulated sugar
• 4 tbsp cornstarch
• 4 large egg yolks
• 1 tsp vanilla extract
• ½ tsp coconut extract
• 2 tbsp unsalted butter
• ½ cup shredded sweetened coconut

For the Fluffy White Frosting:

• 1 cup granulated sugar
• ⅓ cup water
• 4 large egg whites
• ¼ tsp cream of tartar
• 1 tsp vanilla extract
• Pinch of salt

For Garnish:

• 1½ cups toasted shredded coconut

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy (about 3–4 minutes).
4. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
5. Alternate adding dry ingredients with coconut milk and buttermilk, starting and ending with flour. Mix until smooth and creamy.
6. Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
7. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Coconut Cream Filling

1. In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk and coconut milk until smooth.
2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil (about 7–9 minutes).
3. Remove from heat, stir in butter, vanilla, and coconut extract.
4. Fold in shredded coconut, cover with plastic wrap (touching the surface), and chill completely.

Step 3: Prepare the Fluffy White Frosting

1. In a small saucepan, combine sugar and water. Heat over medium heat without stirring until it reaches 240°F (soft-ball stage) on a candy thermometer.
2. Meanwhile, beat egg whites, cream of tartar, and salt in a stand mixer until soft peaks form.
3. Slowly drizzle the hot syrup into the egg whites while beating constantly on high speed.
4. Continue beating until glossy and stiff peaks form (about 6–8 minutes).
5. Beat in vanilla extract at the end.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous amount of coconut cream filling over the top.
2. Add the second cake layer on top and frost the entire cake with fluffy white frosting using an offset spatula.
3. Gently press toasted coconut onto the sides and top of the cake.
4. Chill the cake for at least 30 minutes before serving to set the layers.

How to Serve

Serve chilled or at cool room temperature. Each slice should reveal creamy layers and snowy frosting.
Pair it with:

• A cup of coffee or tea
• Pineapple juice for a tropical pairing
• Fresh berries or mango slices on the side

This cake also makes an elegant dessert for holiday tables or bridal showers.

Recipe Tips

• Use room temperature ingredients for the fluffiest cake texture.
• Toast coconut until golden — it adds incredible depth of flavor.
• Don’t overmix your batter; mix just until combined to keep the cake tender.
• Always let the filling cool completely before spreading it between layers.
• Use a candy thermometer for the frosting — precision makes it perfect.

Variations

1. Lemon-Coconut Cream Cake: Add 1 tbsp lemon zest and a squeeze of lemon juice to the filling for a citrus twist.
2. Chocolate-Coconut Cake: Replace ¼ cup of flour with cocoa powder and frost with chocolate ganache plus toasted coconut.
3. Pineapple Coconut Cake (Pina Colada Style): Add crushed pineapple between layers along with the cream filling.
4. Coconut Sheet Cake: Bake batter in a 9×13-inch pan and top with the same frosting for an easy potluck version.
5. Vegan Coconut Cake: Use coconut oil instead of butter, flax eggs, and coconut whipped cream for frosting.

Freezing and Storage

• Refrigeration: Store covered in the refrigerator for up to 4 days.
• Freezing: Freeze unfrosted cake layers (wrapped well) for up to 2 months. Thaw before assembling.
• Frosted Cake: Can be frozen for 1 month if stored airtight. Thaw overnight in the fridge before serving.

Special Equipment Needed

• Electric stand mixer or hand mixer
• Candy thermometer (for frosting)
• 9-inch round cake pans
• Offset spatula for frosting
• Wire cooling rack
• Parchment paper

FAQ

Q1. Can I use canned coconut cream instead of coconut milk?
Yes! Coconut cream will make the cake richer, but you may need to reduce the butter slightly to balance the fat.

Q2. Can I make this cake a day ahead?
Absolutely. The flavors develop beautifully overnight — just store it covered in the fridge.

Q3. What can I substitute for buttermilk?
Mix 1 tablespoon of vinegar or lemon juice into ½ cup of milk and let sit for 5 minutes.

Q4. Can I use store-bought frosting instead of homemade?
You can, but homemade fluffy frosting is lighter, more stable, and far more delicious.

Q5. My frosting deflated — what happened?
The syrup may have been too cool when added. It must reach 240°F and be poured slowly while beating.

Conclusion

Coconut Cream Cake with Fluffy White Frosting is not just a dessert — it’s an experience. Every slice tells a story of indulgence, tropical sweetness, and homemade charm. From the soft coconut layers to the airy frosting and creamy center, it’s a cake that brings joy to every celebration.

Make it once, and it’ll become a family favorite forever — a heavenly treat that turns any occasion into something special.