Classic Coconut Cake

8 servings Prep: 30 m Cook: 30 m Total: 3 h Intermediate
5.0/5 (2)
Classic Coconut Cake
As a child I could be sure that my aunts would bring a coconut cake with cream cheese icing and coconut cream filling for the family or holiday gatherings. Were they ever good! A classic Cajun treat. Make sure to make the filling in advance so it has a chance to thicken.

Ingredients

8 servings
  • Cake Filling
  • 1 1/4 cups heavy cream
  • 3/4 cup granulated sugar
  • 2 tbsp coconut cream (available at liquor stores or use regular cream)
  • 1 tbsp cornstarch
  • 2 tbsp milk (for cornstarch mixture)
  • 1/2 cup unsalted butter at room temperature
  • 1 cup shredded coconut
  • Cake
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cup granulated sugar
  • 4 eggs
  • 3/4 cup unsalted butter cut into small pieces (room temperature)
  • 1 tbsp vanilla extract
  • 1 cup milk
  • Icing
  • 6 ounces softened cream cheese
  • 1/2 cup unsalted butter at room temperature
  • 1/4 tsp salt
  • 1 lb powdered sugar
  • 3 tbsp milk
  • 1 tbsp vanilla extract
  • Syrup
  • 1 cup granulated sugar
  • 1 cup water
  • 1/4 tsp vanilla extract
  • Garnish
  • 1/2 cup shredded coconut

Step-by-Step Instructions

  1. Filling: In a heavy saucepan over medium heat, simmer the heavy cream, sugar, and coconut cream for about 5 minutes, stirring occasionally.
  2. In a small bowl, stir the cornstarch and milk until there are no lumps. Whisk the cornstarch mixture into the cream in the saucepan until smooth. Stir and cook for three minutes longer until the mixture begins to thicken.
  3. Add the butter and shredded coconut, continually stirring, and cook for three minutes more. Cool to room temperature and refrigerate until thickened (about 2 hours). Keep in the icebox until ready to use.
  4. Cake: Preheat oven to 350 degrees F.
  5. Grease and lightly flour three 9-inch round cake pans and line the bottoms with wax paper.
  6. In a glass bowl, sift the flour, baking powder and salt together.
  7. In another bowl with an electric mixer, beat the sugar and eggs for one minute until light and fluffy. Gradually add the butter, vanilla and milk, beating for two minutes. Add the flour mixture and beat for one minute until just combined.
  8. Pour the batter evenly into the three cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center of the cakes comes out clean and the tops are golden.
  9. Cool in the pans on a wire rack for 20 minutes. Then carefully turn out the cakes, peel off the wax paper, and continue cooling on the wire rack until completely cool.
  10. Icing: Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients (salt, powdered sugar, milk and vanilla). Beat until smooth and soft.
  11. Syrup: In a small saucepan bring the granulated sugar, water and vanilla to a boil for three minutes. Stir occasionally. Remove from the heat and brush the top of each cake layer with the syrup using a pastry brush. You don’t have to use all the syrup.
  12. Assemble the Cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread with more filling and top with the third cake layer.
  13. Ice the top and sides of the cake with the cream cheese icing and then sprinkle the top with 1/2 cup shredded coconut. Lots of love in this cake.

Common Problems and Solutions

Q: Why is my filling too runny?

A: Make sure to cook the cornstarch mixture for the full time specified and refrigerate for at least 2 hours. The filling needs this time to set up properly. If it's still too thin, you can add another teaspoon of cornstarch mixed with a tablespoon of milk and cook a bit longer.

Q: Can I make this cake ahead of time?

A: Yes! The filling should be made ahead (at least 2 hours or overnight). The assembled cake can be made a day ahead and refrigerated, though it's best served at room temperature. Let it sit out for 30 minutes before serving.

Q: Why did my cake layers stick to the pans?

A: Make sure to grease and flour the pans thoroughly, and don't skip lining the bottoms with wax paper. Let the cakes cool in the pans for the full 20 minutes before attempting to remove them.

Tips and Techniques

The coconut cream can be hard to find - check the liquor section or use Coco Lopez cream of coconut. If you can’t find it, regular heavy cream works fine. Toast half the garnish coconut in a 350°F oven for 5-8 minutes for extra flavor and visual appeal.

Ingredient Substitutions

  • coconut cream: cream of coconut (like Coco Lopez) or additional heavy cream
  • cream cheese icing: buttercream icing or [coconut pecan frosting](/recipes/coconut-pecan-filling-and-frosting/)
  • shredded coconut: sweetened flaked coconut

Equipment Needed

  • Three 9-inch round cake pans
  • Electric mixer
  • Heavy saucepan
  • Wire cooling rack
  • Pastry brush
  • Wax paper or parchment paper

Historical Context

Coconut cakes have been a beloved tradition in Southern and Cajun cooking since the late 1800s, when fresh coconuts became more readily available. In South Louisiana, the three-layer version with rich fillings became the gold standard for holiday tables and special celebrations.