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Coconut Cream Cake Recipe

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3.8 from 69 reviews

This Coconut Cream Cake is a luscious, dairy-free vegan dessert featuring a moist coconut milk-infused sponge layered with a rich, creamy coconut pastry cream and topped with toasted coconut flakes. Perfect for coconut lovers seeking a tropical-inspired treat, this cake combines the subtle sweetness of coconut with a smooth and silky texture for an indulgent yet light experience.

Ingredients

Cake

  • 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

Pastry Cream

  • 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

Topping

  • 100 g (1 + ⅔ cup) toasted coconut flakes (or toasted desiccated coconut)

Instructions

  1. Preheat Oven and Prepare Tin: Preheat your oven to 180℃ (160℃ fan-assisted/350℉) and line a 23 x 33 cm (9 x 13 in) cake tin with baking paper to ensure easy removal of the cake.
  2. Mix Cake Batter: In a large bowl, whisk together coconut drinking milk, neutral oil, sugar, cider or white wine vinegar (or lemon juice), vanilla extract, and optional coconut extract until well combined and smooth.
  3. Add Dry Ingredients to Batter: Stir in the desiccated coconut, cornflour, baking powder, bicarbonate of soda, and salt, mixing well. Then, sift and add the plain all-purpose flour, folding gently until the batter is fully incorporated.
  4. Bake the Cake: Pour the batter into the prepared tin, spread evenly, and bake in the preheated oven for 25-30 minutes. Test doneness by inserting a skewer into the center; it should come out clean when the cake is ready.
  5. Cool the Cake: Allow the cake to cool in the tin for 15 minutes, then transfer it onto a wire rack to cool completely.
  6. Prepare Pastry Cream Base: In a pan, place the cornflour and gradually whisk in the chosen milk (coconut drinking milk, soy milk, or oat milk), ensuring the mixture is lump-free. Then whisk in the full-fat tinned coconut milk, sugar, and vanilla extract.
  7. Cook Pastry Cream: Heat the mixture over medium heat, stirring constantly with a balloon whisk until it reaches boiling point and thickens. Once thickening begins, whisk vigorously for about a minute, ensuring to incorporate the sides of the pan thoroughly. Large bubbles should rise and pop on the surface.
  8. Add Butter to Pastry Cream: Remove from heat and stir in the vegan block butter until it melts and fully combines. Although it may look greasy or separated at first, continuous whisking will bring it back to a smooth consistency.
  9. Cool Pastry Cream: Transfer the pastry cream to a bowl and cover the surface directly with baking paper or cling film to prevent skin formation. Refrigerate for at least four hours until completely cold, stirring occasionally during cooling to prevent lumps.
  10. Trim and Slice Cake Layers: When ready to assemble, trim the edges and top of the cooled cake to level it. Slice the cake horizontally into three even rectangular layers, using a tape measure to ensure uniform thickness.
  11. Whisk Pastry Cream: The chilled pastry cream may be rubbery; re-whisk it using an electric mixer or food processor to make it smooth and creamy. Pass through a fine mesh sieve if any lumps remain.
  12. Assemble Cake Layers: Place one cake layer on a serving board and spread approximately a quarter of the pastry cream evenly over it. Repeat with the second layer and another quarter of pastry cream. Place the final cake layer on top upside-down for a smooth finish.
  13. Frost Cake Surface: Spread the remaining pastry cream thinly over the entire cake surface with a palette knife.
  14. Add Toasted Coconut Topping: Using your hands, press toasted coconut flakes firmly into the pastry cream around the cake until fully covered.
  15. Store and Serve: Keep the cake stored in a covered container in the refrigerator. Best served on the day it is assembled for optimal freshness and texture.

Notes

  • Use coconut drinking milk, not tinned coconut milk for the cake batter to avoid heaviness.
  • Olive oil is recommended for the cake; avoid coconut oil as it can change the texture and flavor.
  • Ensure the pastry cream is well whisked before assembling to restore its creamy texture.
  • Cover the pastry cream surface directly during refrigeration to prevent skin formation.
  • Use a tape measure to slice the cake layers evenly for a professional presentation.
  • Store cake in the refrigerator and consume on the day of assembly for best results.

Find it online: https://recipethrive.com/coconut-cream-cake-recipe/