Coconut Cream Cake

Coconut Cream Cake For Birthday – Simple and Delicious

Coconut cream cake is a traditional dessert that is very popular in the Southeast Asian countries. It has a soft, fluffy and creamy texture. The coconut cream and the sweet cream cheese are mixed together to make this dessert irresistible. 

The cake is moist and rich with the combination of coconut cream, cream cheese, and vanilla extract. It is usually served with ice cream or just on its own.

Coconut Cream Birthday Cake for my Grandmother! She is a big coconut fan; I have never been, so I wasn’t too sure about this cake before making it. But she loves coconut, so I decided to go for it. It came out really well! The coconut is not overwhelming at all; most of the taste of it is in the filling.

Coconut Cream Cake For Birthday

The coconut extract in the cake is just a hint of it. When you taste the cake by itself, you can tell there is something special about the white cake, but the coconut is hard to distinguish at first. So throw all the filling, cake & frosting together, and it works perfectly. Well, why would I doubt it? It’s a Martha recipe. 

 Unless you are making this cake for a party or have a giant appetite, I would cut the recipe in half. It makes an extremely massive cake, hence the huge piece still left in my fridge after taking it to the party and dropping some off at relatives.

 I am getting a new camera! I am so excited; it’s a proper full-frame camera. Agh! More about that later; I’m too excited to properly explain how this came about. And the weather has gotten terribly hot again, so all I want to do is go lay in front of my fan before I pass out.

Coconut Cream Cake Recipe


  •  2 cups (456g) butter, softened
  •  3 cups (600g) sugar
  •  6 eggs
  •  4 1/2 cups (562g) flour
  •  1 1/2 tbsp baking powder
  •  1/2 tsp salt
  •  1 1/2 cups (354ml) heavy cream
  •  1 1/2 tbsp vanilla
  •  1 tsp coconut extract


 *the filling needs to be set overnight!

  •  2 1/2 cups (590ml) heavy cream
  •  1 1/2 cups (300g) sugar
  •  1 cup (228g) butter
  •  1/4 cup (27g) cornstarch
  •  1/4 cup (59ml) water
  •  1/2 tsp vanilla
  •  4 1/2 cups shredded sweetened coconut


  •  1 cup (228g) butter, softened
  •  1 cup (225g) cream cheese, softened
  •  1 tsp vanilla
  •  5 cups (625g) powdered sugar
Coconut Cake

Oven 325. Butter & flour 3 8″ cake pans

Cream butter & sugar for 5-6 minutes. Add eggs one at a time. In a large bowl, sift flour, baking powder & salt. In a small bowl, mix cream, vanilla & coconut. In alternating batches, gradually mix the dry mix & wet mix into the creamed butter. Pour into pans, and bake for 40-45 minutes. Let cool completely.

In a medium saucepan, bring the cream, sugar & butter to a boil over med/high heat. Stir occasionally. In a small bowl, mix vanilla, cornstarch & water. Add to cream mixture, bring to a boil & simmer until thickened, 1 minute. Pulse coconut in a food processor until finely chopped.

Remove cream mixture from heat & add coconut. Let cool completely. Cover with plastic, and chill overnight. Beat until smooth right before using.

Beat butter & cream cheese until smooth. Add in vanilla.  Gradually add sugar until desired thickness is achieved.

Assemble Cake

Cut cakes in half, so there are 6 total layers. Assemble with filling, stacking all layers. Frost the entire cake, and decorate as desired.

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