Coconut Cream Cake
Introduction
Have you ever tasted a Coconut Cream Cake that feels like a bakery-style cloud? This recipe layers an airy sponge cake with rich coconut pastry cream and a delicate whipped cream frosting. Adapted from the famous Halekulani hotel recipe, this homemade version brings toasted coconut flavor to every bite. It is a beautiful dessert for birthdays, spring gatherings, or any time you crave a light but indulgent coconut layer cake.
The contrast between the fluffy cake, silky pastry cream, and crunchy coconut flakes makes each slice memorable. While the recipe has several components, each step is simple. The result is a stunning cake that looks impressive but tastes wonderfully homemade.
Ingredients for Coconut Cream Cake
For the Coconut Pastry Cream
- 1 cup toasted coconut flakes
- 2 cups whole milk
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1/2 cup minus 1 tablespoon sugar (90 g)
- 1/4 cup flour
- 4 egg yolks plus 1 whole egg
For the Cake
- 3/4 cup cake flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1/3 cup water
- 2 tablespoons vegetable oil
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
For the Whipped Cream and Topping
- 3 cups heavy whipping cream, cold
- 2 tablespoons sugar
- 2 cups coconut flakes
You can use sweetened or unsweetened coconut flakes. If you use sweetened flakes, reduce the sugar in the pastry cream by about 1 tablespoon. Vanilla bean paste adds lovely specks, but you can substitute 2 teaspoons of vanilla extract. Cake flour keeps the layers tender. If needed, make a cake flour substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
How to Make Coconut Cream Cake
Making the Coconut Pastry Cream
- Place a medium skillet over medium heat. Add 1 cup coconut flakes and toast until just golden, about 3 to 5 minutes. Stir often and remove as soon as they smell nutty. Set aside to cool.
- Set a heatproof bowl on the counter with a fine-mesh sieve over it.
- In a separate bowl, whisk the 4 egg yolks, 1 whole egg, flour, and 90 g sugar until smooth.
- In a saucepan, combine whole milk, vanilla bean paste, and salt. Warm over medium-high heat until just under a boil. Stir occasionally to prevent milk solids from sticking.
- Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly. This tempers the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the pastry cream thickens to the texture of lightly whipped cream. It should just barely come to a boil. Do not let it boil hard.
- Immediately pour the pastry cream through the fine-mesh sieve into the clean bowl. This catches any cooked egg bits.
- Let the cream cool for 10 minutes, stirring occasionally. Mix in the cooled toasted coconut flakes.
- Press plastic wrap directly onto the surface of the pastry cream. Refrigerate for 30 minutes to 1 hour while preparing the cake.
Whisk constantly during cooking. If the pastry cream starts to look lumpy, remove it from the heat immediately and pour it through the sieve.
Making the Cake Layers
- Preheat the oven to 350 F.
- Sift cake flour, 1/3 cup sugar, salt, and baking powder into a medium bowl.
- Add 1 egg, water, and vegetable oil. Mix until no lumps remain.
- In a stand mixer or with a hand mixer, beat 4 egg whites with cream of tartar until foamy.
- With the mixer on low, slowly add the remaining 1/4 cup sugar. Increase the speed and whip to medium-firm glossy peaks.
- Fold the meringue into the batter in three additions. Be gentle to keep the batter airy.
- Pour the batter into an ungreased 9-inch cake pan. Do not grease or line the pan. The batter needs to grip the sides to rise and stay tall.
- Bake for 30 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Immediately invert the cake onto a cooling rack. Let it cool completely upside down in the pan. This helps prevent collapse.
The ungreased pan is essential for this chiffon-style cake. Greasing the pan can make the cake slip and fall as it cools.
Assembling the Coconut Cream Cake
- Whip the heavy cream and 2 tablespoons sugar until medium peaks form.
- Fold 1 cup of the whipped cream into the chilled coconut pastry cream to lighten it. Keep the remaining whipped cream for frosting.
- Remove the cooled cake from the pan. Use a serrated knife to cut the cake into 4 even thin layers. First cut in half horizontally, then cut each half in half again.
- Place the first layer on a serving plate. Spread one-third of the coconut pastry cream mixture evenly over it.
- Repeat with the next two layers, using up the coconut cream filling.
- Top with the final cake layer. Frost the top and sides with the remaining whipped cream.
- Press 2 cups coconut flakes over the entire outside of the cake. If desired, toast them first for an extra nutty finish.
- Chill for at least 1 hour before slicing for cleaner pieces.
Nutritional Information
This Coconut Cream Cake makes about 12 generous slices. Per serving, approximate values are:
- Calories: 410
- Protein: 7 g
- Carbohydrates: 38 g
- Fat: 26 g
- Fiber: 1 g
- Serving size: 1 slice
Values vary based on the type of coconut flakes, cream, and exact slice size.
Preparation Time
- Prep time: 45 minutes
- Cook time: 40 minutes
- Chill time: 1 hour 30 minutes
- Total time: about 2 hours 55 minutes
Active work is manageable because the pastry cream chills while you bake the cake. You can also prepare the pastry cream a day ahead to save time.
Healthier Alternatives
For a lighter Coconut Cream Cake, replace half of the heavy whipping cream with whipped coconut cream or a stabilized light whipped topping. Use unsweetened coconut flakes to reduce sugar.
For a dairy-free version, swap whole milk for full-fat oat milk or coconut milk beverage, use a neutral oil, and replace heavy cream with chilled full-fat coconut cream. For a gluten-free option, use a 1:1 gluten-free flour blend that includes xanthan gum. The pastry cream flour can be replaced with cornstarch at half the amount, about 2 tablespoons.
This cake relies on the meringue for structure, so an egg-free version is not easily adapted. If you need a vegan option, start with a trusted vegan sponge cake base and use a coconut pudding filling instead of the pastry cream.
Serving Suggestions for Coconut Cream Cake
Serve chilled slices after a light dinner. Pair the cake with fresh mango, pineapple, or passion fruit for tropical brightness. A drizzle of dark chocolate or caramel also works surprisingly well with coconut.
Drink pairings include iced jasmine tea, cold brew coffee, a dry sparkling wine, or a tropical mocktail. For brunch, serve smaller slices beside a fruit salad or a scoop of coconut sorbet.
Common Mistakes to Avoid When Making Coconut Cream Cake
- Cooking the pastry cream over high heat can curdle the eggs. Keep the heat medium and whisk constantly.
- Skipping the tempering step causes scrambled eggs. Always add hot milk slowly to the egg mixture.
- Greasing the cake pan makes the chiffon-style cake slip and collapse. Use an ungreased pan.
- Opening the oven too often deflates the delicate meringue cake.
- Cutting the cake before it is completely cool creates gummy, torn layers.
- Overwhipping the cream turns it grainy. Stop at medium peaks.
- Adding warm pastry cream to whipped cream melts the filling. Chill the coconut pastry cream fully before folding.
Storage Tips for Coconut Cream Cake
Refrigerate the assembled Coconut Cream Cake in an airtight container for up to 3 days. Because whipped cream and pastry cream are perishable, do not leave it at room temperature for more than 2 hours.
The cake layers can be baked one day ahead, cooled, wrapped tightly, and kept at room temperature. The coconut pastry cream can be made up to 2 days ahead and refrigerated with plastic wrap pressed on the surface.
Freezing the fully assembled cake is not recommended because the whipped cream can become watery. However, you can freeze the baked cake layers for up to 2 months. Thaw them at room temperature before slicing and assembling. Reheating is not needed. This cake is best served chilled or close to cool room temperature.
Conclusion
This Coconut Cream Cake is a celebration of delicate layers, rich coconut pastry cream, and airy whipped cream. The toasted coconut adds warmth and texture, while the fluffy cake keeps each slice light. It takes a few steps, but the process is straightforward and well worth the effort.
I would love to hear how your cake turned out. Leave a comment below and share any twists you tried, such as adding lime zest or using dark rum in the pastry cream.
Frequently Asked Questions
Can I use sweetened coconut flakes?
Yes. Sweetened flakes work well, but they add extra sugar. If you use sweetened flakes, reduce the sugar in the pastry cream by about 1 tablespoon.
What can I substitute for vanilla bean paste?
You can use 2 teaspoons of vanilla extract or the seeds from one vanilla bean. Add extract after the pastry cream thickens to keep the flavor stronger.
Why does the cake pan need to be ungreased?
The ungreased pan gives the delicate chiffon-style cake something to grip as it rises. Greasing or lining the pan can make the cake slip, fall out, or collapse while cooling.
Can I make this Coconut Cream Cake ahead of time?
Yes. You can assemble it up to one day before serving. Store it covered in the refrigerator. Add the coconut coating shortly before serving if you want the flakes to stay crisper.
Can I use all-purpose flour instead of cake flour?
You can. Replace 3/4 cup cake flour with 2/3 cup all-purpose flour and 2 tablespoons cornstarch. Sift well to keep the crumb tender.
Does the cake need to be refrigerated?
Yes. Because it contains pastry cream and whipped cream, the assembled cake must be kept chilled. Remove it about 15 minutes before slicing for the best flavor.
Can I make the coconut pastry cream without eggs?
The pastry cream relies on eggs for thickening and richness. You could try a cornstarch-based coconut pudding, but the texture will differ. Use 2 tablespoons cornstarch with the milk, cook until thick, then stir in coconut and chill.
Coconut Cream Cake
Ingredients
For the Coconut Pastry Cream
- 1 cup toasted coconut flakes
- 2 cups whole milk
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 1/2 cup minus 1 tablespoon sugar 90 g
- 1/4 cup flour
- 4 egg yolks
- 1 whole egg
For the Cake
- 3/4 cup cake flour
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 egg
- 1/3 cup water
- 2 tablespoons vegetable oil
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup sugar
For the Whipped Cream and Topping
- 3 cups heavy whipping cream cold
- 2 tablespoons sugar
- 2 cups coconut flakes
Instructions
Making the Coconut Pastry Cream
- Place a medium skillet over medium heat. Add 1 cup coconut flakes and toast until just golden, about 3 to 5 minutes. Stir often and remove as soon as they smell nutty. Set aside to cool.
- Set a heatproof bowl on the counter with a fine-mesh sieve over it.
- In a separate bowl, whisk the 4 egg yolks, 1 whole egg, flour, and 90 g sugar until smooth.
- In a saucepan, combine whole milk, vanilla bean paste, and salt. Warm over medium-high heat until just under a boil. Stir occasionally to prevent milk solids from sticking.
- Slowly pour about one-third of the hot milk into the egg mixture, whisking constantly. This tempers the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the pastry cream thickens to the texture of lightly whipped cream. It should just barely come to a boil. Do not let it boil hard.
- Immediately pour the pastry cream through the fine-mesh sieve into the clean bowl. This catches any cooked egg bits.
- Let the cream cool for 10 minutes, stirring occasionally. Mix in the cooled toasted coconut flakes.
- Press plastic wrap directly onto the surface of the pastry cream. Refrigerate for 30 minutes to 1 hour while preparing the cake.
Making the Cake Layers
- Preheat the oven to 350 F.
- Sift cake flour, 1/3 cup sugar, salt, and baking powder into a medium bowl.
- Add 1 egg, water, and vegetable oil. Mix until no lumps remain.
- In a stand mixer or with a hand mixer, beat 4 egg whites with cream of tartar until foamy.
- With the mixer on low, slowly add the remaining 1/4 cup sugar. Increase the speed and whip to medium-firm glossy peaks.
- Fold the meringue into the batter in three additions. Be gentle to keep the batter airy.
- Pour the batter into an ungreased 9-inch cake pan. Do not grease or line the pan. The batter needs to grip the sides to rise and stay tall.
- Bake for 30 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Immediately invert the cake onto a cooling rack. Let it cool completely upside down in the pan. This helps prevent collapse.
Assembling the Coconut Cream Cake
- Whip the heavy cream and 2 tablespoons sugar until medium peaks form.
- Fold 1 cup of the whipped cream into the chilled coconut pastry cream to lighten it. Keep the remaining whipped cream for frosting.
- Remove the cooled cake from the pan. Use a serrated knife to cut the cake into 4 even thin layers. First cut in half horizontally, then cut each half in half again.
- Place the first layer on a serving plate. Spread one-third of the coconut pastry cream mixture evenly over it.
- Repeat with the next two layers, using up the coconut cream filling.
- Top with the final cake layer. Frost the top and sides with the remaining whipped cream.
- Press 2 cups coconut flakes over the entire outside of the cake. If desired, toast them first for an extra nutty finish.
- Chill for at least 1 hour before slicing for cleaner pieces.
