Rating: 4.23 stars
31 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
  • 31 Ratings

Enjoy the best coconut milk cake ever at your next party. Coconut milk cake with a creamy coconut filling makes for the perfect sweet treat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

stand:
30 mins
prep:
45 mins
bake:
25 mins at 350°
cool:
10 mins
Servings:
12
Yield:
12 slices
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Coconut Milk Cake

Ingredients

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Directions

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  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8x1-1/2-inch round baking pans; set pans aside. In a medium bowl stir together flour, baking powder, and salt; set aside.

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  • Preheat oven to 350°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed until light and fluffy (4 to 5 minutes). Add the flour mixture; beat on low speed just until combined.

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  • In a small saucepan heat and stir coconut milk and butter until butter melts; stir in vanilla. Add to batter; beat until combined. Pour batter into the prepared pans, spreading evenly.

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  • Bake for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; cool thoroughly on wire racks.

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  • Prepare Coconut Filling and Creme Fraiche Frosting. To assemble, cut cake layers in half horizontally to make four layers. Place the first layer on a serving plate, cut side up. Spread one-third (about 3/4 cup) of the Coconut Filling over the first cake layer. Repeat with two more layers and the remaining Coconut Filling. Top with the remaining cake layer. Frost top and sides of cake with Creme Fraiche Frosting. Garnish cake with toasted coconut chips.

*Tip:

To toast coconut chips, spread them in an even layer in a baking pan. Bake in a 350°F oven for 8 to 10 minutes or until light brown, stirring once.

To Store:

Cover cake. Store in the refrigerator for up to 24 hours before serving.

To Make Ahead:

Prepare as directed through Step 4. Wrap cooled cake layers in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Continue as directed.


Coconut Filling

Ingredients

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Directions

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  • In a medium saucepan combine whipping cream, sugar, and butter. Bring to boiling, stirring until sugar dissolves. In a small bowl stir together cornstarch, water, vanilla, and a pinch salt. Stir into cream mixture; bring to boiling. Boil gently for 1 minute or until thick. Remove from heat. Stir in shredded coconut.

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Creme Fraiche Frosting

Ingredients

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Directions

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  • In a large mixing bowl combine creme fraiche or sour cream, whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on medium speed until mixture is thick and soft peaks form (tips curl).

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Reviews

31 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/06/2018
NICELY DONE I AM GOING TO TRY THIS THIS WEEKEND BECAUSE ITS COLD OUTSIDE.