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Coconut Cream Cake

Sophia
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.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 2 minutes
Servings 12
Calories 410 kcal

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.

Notes

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. The ungreased cake pan is essential for this chiffon-style cake. Refrigerate the assembled cake in an airtight container for up to 3 days.