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Decadent Coconut Cream Cake with Toasted Coconut Topping

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A moist and fluffy coconut cream cake topped with crunchy toasted coconut, featuring a rich coconut cream frosting. Perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240ml) coconut cream (full-fat preferred)
  • ½ cup (120ml) buttermilk
  • 1 cup (85g) shredded sweetened coconut (for batter)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened (for frosting)
  • 3 cups (375g) powdered sugar, sifted
  • ¼ cup (60ml) coconut cream (for frosting)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 cup (85g) sweetened shredded coconut (for toasted topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Toast 1 cup sweetened shredded coconut in a dry skillet over medium heat, stirring frequently for 3–5 minutes until golden brown. Transfer to a plate to cool.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. Using an electric mixer, beat softened butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.
  5. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  6. In a small bowl, whisk together coconut cream and buttermilk until smooth.
  7. Reduce mixer speed to low. Add flour mixture in three parts, alternating with coconut cream mixture, starting and ending with flour. Mix just until combined.
  8. Gently fold in toasted shredded coconut using a rubber spatula.
  9. Divide batter evenly between prepared pans and smooth tops.
  10. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  12. For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar on low speed to avoid dust. Mix in coconut cream and vanilla extract until light and fluffy.
  13. Place one cake layer on serving plate. Spread frosting generously on top. Add second layer and cover entire cake with remaining frosting.
  14. Sprinkle toasted shredded coconut evenly over the top, pressing lightly to adhere.
  15. Refrigerate cake for at least 30 minutes to set frosting. Bring to room temperature before slicing and serving.

Notes

Toast shredded coconut carefully to avoid burning; it can go from golden to burnt quickly. Cream butter and sugar well for a light, fluffy cake. Stir or whisk coconut cream before use to recombine separated cream. Chill cake layers before frosting on warm days to prevent melting. For gluten-free, substitute all-purpose flour with gluten-free blend. Vegan adaptations include dairy-free cream cheese, coconut yogurt, and flax eggs.

Nutrition

Keywords: coconut cream cake, toasted coconut topping, easy coconut cake, coconut dessert, creamy frosting, tropical cake, moist cake

Find it online: https://magnetmeal.com/decadent-coconut-cream-cake-recipe-easy-toasted-coconut-topping/