Name: Coconut Cream Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 430 g (1 + ¾ cups) coconut drinking milk (not tinned coconut milk); 133 g (½ cup + 5 teaspoons) neutral oil (olive oil recommended, do not use coconut oil); 260 g (1 ¼ cups) caster or granulated sugar; 1 Tablespoon cider or white wine vinegar or lemon juice; 1 Tablespoon vanilla extract; 15 drops concentrated coconut extract (optional); 85 g (1 cup) desiccated coconut (unsweetened); 35 g (5 Tablespoons) cornflour (cornstarch); 2 ½ teaspoons baking powder; ½ teaspoon bicarbonate of soda (baking soda); ½ teaspoon salt; 365 g (3 cups) plain (all-purpose) flour; 70 g (10 Tablespoons) cornflour (cornstarch); 200 g (¾ cup + 4 teaspoons) coconut drinking milk or soya milk or oat milk; 400 ml tin full fat coconut milk; 120 g (½ cup + 2 Tablespoons) caster or granulated sugar; 1 Tablespoon vanilla extract; 70 g (5 tablespoons) vegan block butter; 100 g (1 + ⅔ cup) toasted coconut flakes (or toasted desiccated coconut)

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If you’re looking to wow your friends and family with something truly irresistible and bursting with tropical charm, this Coconut Cream Cake Recipe is your new best friend. Moist, tender layers soaked with rich coconut milk, enveloped in a luscious, creamy coconut pastry cream, and topped with a delightful crunch of toasted coconut flakes—it’s a dreamy celebration of coconut in every bite. Whether you’re baking for a special occasion or craving a slice of sunshine, this cake will fill your kitchen and heart with warmth and joy.

Ingredients You'll Need

This image shows a close-up of a thick, creamy pale yellow batter in a medium-sized silver pot with a white spatula inside it. The batter has a smooth texture with small visible specks, and the spatula is resting diagonally inside the pot, partially covered with the batter. The pot sits on a white marbled surface that adds a clean and bright background to the scene. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is the first step to creating a Coconut Cream Cake Recipe that dazzles. Each one plays a crucial role, whether it's bringing moisture, flavor, fluffy texture, or that quintessential coconut essence that makes the cake unforgettable.

Coconut drinking milk (430 g / 1 + ¾ cups): The dairy-free liquid base ensuring the cake stays moist and tender with subtle coconut flavor.
Neutral oil (133 g / ½ cup + 5 teaspoons): I use olive oil for a smooth texture without overpowering flavor—avoid coconut oil here.
Caster or granulated sugar (260 g / 1 ¼ cups): Sweetness that balances richness and enhances browning.
Cider or white wine vinegar or lemon juice (1 tablespoon): Adds a gentle tang to activate leavening agents and lighten the crumb.
Vanilla extract (1 tablespoon): Deepens flavors with a warm, aromatic note.
Concentrated coconut extract (15 drops, optional): For an extra coconut punch if you’re craving more intensity.
Desiccated coconut (85 g / 1 cup, unsweetened): Adds texture and authentic coconut presence within the cake layers.
Cornflour / cornstarch (35 g / 5 tablespoons): Keeps the crumb soft and tender.
Baking powder (2 ½ teaspoons): The primary leavening agent ensuring a fluffy rise.
Bicarbonate of soda (½ teaspoon): Supports rise and adds delicate crumb texture.
Salt (½ teaspoon): Balances sweetness and emphasizes other flavors.
Plain (all-purpose) flour (365 g / 3 cups): The sturdy base providing structure.
Cornflour (70 g / 10 tablespoons): For the silky pastry cream, essential in thickening.
Coconut/soya/oat milk (200 g / ¾ cup + 4 teaspoons): Combined with tinned coconut milk to create the creamy filling.
Full fat coconut milk (400 ml tin): The star ingredient for a rich and velvety pastry cream.
Caster or granulated sugar (120 g / ½ cup + 2 tablespoons): Sweetens the creamy filling without graininess.
Vanilla extract (1 tablespoon): Enhances the cream’s flavor profile.
Vegan block butter (70 g / 5 tablespoons): Adds luscious creaminess and richness to the pastry cream.
Toasted coconut flakes (100 g / 1 + ⅔ cups): For the irresistible crunchy coating that finishes the cake beautifully.

How to Make Coconut Cream Cake Recipe

Coconut Cream Cake Recipe - Recipe Image

Step 1: Preparing the Cake Batter

Start by preheating your oven to 180℃ (160℃ fan) or 350℉. Line a 9 x 13-inch (23 x 33 cm) cake tin with baking paper to make sure your cake slips out easily once baked. Whisk together the coconut milk, oil, sugar, vinegar, vanilla, and coconut extract in a large bowl until everything is well combined—the smoothness here is key for even texture. Next, blend in the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt, followed by folding in the plain flour carefully. This method ensures a fluffy, moist crumb with just the right density.

Step 2: Baking the Cake

Pour the batter into your lined tin and spread it evenly so it bakes uniformly. Pop it into the oven and let it bake for 25-30 minutes. You’ll know it’s ready when a skewer inserted in the center comes out clean. Once baked, allow the cake to cool for about 15 minutes in the tin so it firms up a bit, then transfer it to a wire rack to cool completely. Patience here pays off for perfect layering later.

Step 3: Making the Pastry Cream

While the cake cools, it’s time to make that dreamy coconut pastry cream. Place the cornstarch in a pan and slowly whisk in the coconut/soy/oat milk, making sure there are no lumps hiding around. Add in the tinned coconut milk, sugar, and vanilla extract, then set the pan over medium heat. Stir constantly with a balloon whisk as the mixture heats up and thickens, reaching a gentle boil. Keep whisking vigorously for a minute or so—this helps create the ideal creamy consistency. Remove from heat, add the vegan butter, and whisk until everything is smooth and glossy. If it looks a bit greasy at first, don’t worry; whisking will bring it all together beautifully. Afterward, scrape it into a bowl, cover the surface directly with clingfilm or baking paper to prevent skin, and chill it for at least four hours.

Step 4: Assembling the Coconut Cream Cake Recipe

Trim the cooled cake by leveling the edges and top for a neat finish. Then slice it horizontally into three equal layers. Your chilled pastry cream might feel firm or rubbery, but a quick blitz in a mixer or food processor will transform it back into a luscious, spreadable cream—don’t forget to remove any lumps with a fine sieve for the silkiest results. Start building your cake by spreading a quarter of the cream on the bottom layer, gently pressing the second layer on top, and repeating the process. Finish with the last cake layer upside down to create a flat, even surface, then generously cover the entire cake with the remaining cream. Finish by pressing toasted coconut flakes all around the cake with your hands—this adds texture and delivers that signature visual appeal.

How to Serve Coconut Cream Cake Recipe

Garnishes

To elevate your Coconut Cream Cake Recipe even more, go for extra toasted coconut flakes for that golden crunch. You can also scatter edible flowers or fresh coconut shavings on top for a delicate, tropical vibe that looks as stunning as it tastes.

Side Dishes

This cake pairs wonderfully with fresh fruit like ripe mangoes, pineapple slices, or juicy berries that balance the creamy richness. A light, fruity sorbet can also contrast beautifully with the cake’s indulgence, keeping your dessert spread refreshing and vibrant.

Creative Ways to Present

Get playful by serving slices in clear glass dessert cups layered with extra pastry cream and fruit for a deconstructed Coconut Cream Cake Recipe experience. Alternatively, transform the cake into a trifle or bunt, decorating the edges with toasted coconut and piped cream to wow your guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in a covered container in the refrigerator to keep the pastry cream stable and the layers moist. It’s best enjoyed within two days to savor its fresh, vibrant flavors and luscious texture.

Freezing

You can freeze the cake layers before assembly. Wrap them tightly in clingfilm and place them in airtight containers or freezer bags. When ready to serve, thaw the cake layers gently in the refrigerator overnight before assembling and decorating as usual.

Reheating

Since this is a cream-filled cake, reheating isn’t recommended as it can affect the texture of the pastry cream. Serve chilled for the best taste and texture to enjoy every crumb and creamy bite.

FAQs

Can I use canned coconut milk instead of coconut drinking milk?

For the cake batter, coconut drinking milk is preferred because it’s lighter and helps keep the cake moist without being too heavy. The canned full-fat coconut milk is reserved for the pastry cream where richness is key.

Is this Coconut Cream Cake Recipe vegan?

Yes! By using plant-based milks and vegan block butter, this recipe is entirely vegan, meaning it’s perfect for dairy-free and egg-free diets without sacrificing flavor or texture.

How do I avoid lumps in the pastry cream?

Gradually whisking cornstarch into the milk mixture and continuous stirring over heat are essential to preventing lumps. When it cools, whisking before assembling or passing through a fine sieve will ensure a smooth, velvety cream.

Can I make this cake in smaller pans?

Absolutely! Just adjust the baking time accordingly, checking doneness with a skewer so it doesn't dry out. Thicker layers might take a few extra minutes, so keep an eye on it as it bakes.

What can I substitute for toasted coconut flakes?

If toasted flakes aren’t available, lightly toasted desiccated coconut also works beautifully, providing similar flavor and texture, just in a finer form.

Final Thoughts

This Coconut Cream Cake Recipe is truly a slice of paradise you’ll want to make over and over again. Its blend of tender cake, smooth pastry cream, and crunchy coconut topping creates an unforgettable delight that’s as joyful to bake as it is to eat. Don’t hesitate—bring this tropical dream into your baking repertoire and share the love one luscious slice at a time!

Ingredients You'll Need