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Coconut cream layer cake with rich desiccated coconut
Fluffy sponge cake filled and covered with coconut cream

Coconut cream layer cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
A dream for coconut lovers: coconut sponge, coconut cream, and coconut decoration. Using coconut milk in both the batter and the cream ensures an intense flavour experience.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Whisk: For the cream.
  • Cake tin: For baking.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Grease and flour the tin.

Tip: Basic.
2 ✓

Cream the butter with the sugar, add the eggs.

Tip: Aeration.
3 ✓

Mix in the flour, baking powder, desiccated coconut, then loosen with the coconut milk.

Tip: The fat in coconut milk makes it moist.
4 ✓

Bake for 35-40 minutes. Cool completely.

Tip: Can only be cut when cold.
5 ✓

Cut the cake in half horizontally.

Tip: Be careful, it may crumble due to the coconut.
6 ✓

Whip the cream with the icing sugar and vanilla. Fill the cake and coat the outside as well.

Tip: Coconut heaven.
7 ✓

Sprinkle with desiccated coconut.

Tip: Decoration.

Recipe FAQ

How do I cut the cake in half?
Use a long serrated bread knife, or a strong thread.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 100 g Desiccated coconut
  • 150 g Butter (soft)
  • 3 Eggs
  • 300 ml Double cream
  • 1 packet Baking powder
  • 200 ml Coconut milk
  • 100 g Icing sugar
  • 1 tsp Vanilla extract