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Fluffy Coconut Cream Cake with Toasted Coconut Topping

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A light and tender coconut cream cake with a moist crumb and a crunchy toasted coconut topping, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (300 grams) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (240 ml) full-fat coconut cream, shaken well before opening
  • ½ cup (120 ml) buttermilk, room temperature
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (80 grams) sweetened shredded coconut, for toasting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper.
  2. Toast the shredded coconut by spreading it evenly on a baking sheet. Bake for 5–7 minutes, stirring halfway through, until golden brown and fragrant. Set aside to cool.
  3. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
  4. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 4-5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition.
  6. Mix in the coconut cream and vanilla extract until combined.
  7. Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean and the cake springs back lightly when pressed.
  10. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  11. Once cool, sprinkle the toasted coconut generously over the top of the cake or frosting.

Notes

Do not rush creaming butter and sugar to achieve a pale and fluffy texture. Mix batter on low speed after adding dry ingredients to avoid toughness. Watch toasted coconut carefully to prevent burning. Coconut cream can be skimmed from chilled canned coconut milk if fresh is unavailable. Let cake cool completely before adding topping or frosting to prevent melting.

Nutrition

Keywords: coconut cake, coconut cream cake, toasted coconut topping, easy coconut cake, homemade cake, tropical dessert, fluffy cake

Find it online: https://blairrecipes.com/fluffy-coconut-cream-cake-recipe-easy-homemade-toasted-coconut-topping/