Coconut Cream Cake

Author: Canadian Living

Serve this stunning white cake for a special birthday, Mother's Day or wedding rehearsal dinner. Shave some fresh coconut or just use the shredded. Garnish with candied violets or edible flowers. Look for coconut extract in the supermarket baking aisle.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: May 2004


  • 1 1/3 cup shredded coconut
  • 1/2 cup butter softened
  • 1 1/3 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 1/3 cups sifted cake and pastry flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cups milk
Coconut pastry cream:
  • 2 cups milk
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 4 teaspoons butter
  • 1/2 teaspoon coconut extract
  • 1/2 cup butter softened
  • 2 1/2 cups icing sugar
  • 1/3 cup whipping cream


Grease sides of two 8-inch (1.5 L) square or 8-inch (1.2 L) round metal cake pans; line bottoms with parchment paper. Set aside.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Divide between prepared pans, spreading evenly. Tap pans gently on work surface to remove any air bubbles.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours. Or freeze in airtight container for up to 1 month.)

Coconut Pastry Cream: In saucepan, heat milk until bubbles form around edge. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch until smooth; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until bubbly, about 5 minutes. Reduce heat and simmer gently, whisking, until thick enough to mound on spoon, about 2 minutes.

Remove from heat; stir in butter and coconut extract. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Icing: In bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature and beat until smooth.)

Cut cakes in half horizontally. Place 1 bottom half on cake plate; spread with one-third of the pastry cream. Top with 1 top half; spread with half of the remaining pastry cream. Top with remaining top half layer; spread with remaining pastry cream. Top with remaining bottom half, bottom side up.

Spread thin layer of icing over top and side of cake to mask; refrigerate until firm, about 30 minutes. Spread with remaining icing. Press handfuls of coconut onto icing to cover, gathering and reapplying any that doesn't stick. (Make-ahead: Cover with cake dome or plastic wrap; refrigerate for up to 24 hours. Let stand at room temperature for 20 minutes before serving.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 257 mg
  • Protein 5 g
  • Calories 426.0
  • Total fat 19 g
  • Cholesterol 107 mg
  • Saturated fat 12 g
  • Total carbohydrate 59 g


  • Iron 12.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 18.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Coconut Cream Cake