This coconut cream cake is light and fluffy, with a moist coconut sponge and coconut cream frosting. I’ve even added a cheeky layer of fresh fruit and jam inside the cake; however, feel free to add your own favorite options. Over the years, I’ve worked my way through a long list of coconut DIYs, including homemade coconut flakes, butter, oil, coconut cream, and more. This recipe is a great way to combine a few of those. However, feel free to use store-bought ingredients instead.
Watch the coconut cream video
How to make this coconut cake
Prepare the sponge batter: Preheat the oven to 350ºF/180ºC (fan-assisted). You will need two mixing bowls, one for the dry ingredients and one for the wet ingredients. Sift together the dry ingredients (flour, baking powder, and salt) into one of the large bowls.
Plain flour Eggs Baking powder Salt Butter Brown sugar Lemon zest Vanilla extract Shredded coconut Coconut milk
Fillings & Toppings
Strawberry jam (or use cherry, raspberry, or your favorite). Fruits (blueberries, strawberries, kiwis) Coconut cream Coconut chips Shredded coconut
In the other bowl, mix the softened butter, lemon zest, sugar, eggs, and vanilla extract. Then fold the wet ingredients into the dry ones until thoroughly combined. Next, add the shredded coconut and coconut milk and mix well. Bake: Divide the batter equally between two greased 8″ tins. Bake in the oven for 30 minutes at 350ºF/180ºC (fan-assisted). To check that they are cooked through, use a toothpick or a knife to poke a hole through the center of the cake; it should come out clean. Once the cakes are baked, set them aside and leave them to cool completely. I like to do this by removing them from their tins and leaving them on a wire rack so they cool faster. Prepare the coconut fillings: Start by finely dicing the fruit and preparing the coconut cream frosting. I prefer mine unsweetened, but you can add powdered sugar if you’d like it to mimic frosting. Alternatively, regular whipping cream is also an option. For the fruit, I chose strawberries, blueberries, and kiwis, which are moisture-rich and may seep into the cake. Select your favorite fruits and finely chop them. Assemble the cake: Cut the tops of the sponge cakes to level the surface. You can use a long knife or a cake leveler. Next, spread coconut cream on one sponge. For a lighter texture, whip the cream before applying it. Then, add a layer of fruit. Spread some jam on the second sponge. Place the second sponge over the first, jam-side down. Now you have a 2-layered naked cake with coconut cream and fruit filling. Decorate the coconut cake: Lastly, decorate the cake by covering it with the remaining coconut cream. (Optional: Use a spatula for an even, smooth coverage.) Then, sprinkle some coconut chips or flaked coconut on top. Make sure to press some on the sides as well. Finally, the coconut cake with fruit and coconut cream is ready. You can serve it right away, or if you refrigerate it, take it out 5-10 minutes before serving. If you try this cake recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
