Short description

This Fluffy Coconut Cream Cake is a light, airy sponge cake layered and frosted with a cloud-like coconut cream filling. It’s tender, subtly sweet, and infused with tropical coconut flavor—perfect for a spring celebration or a refreshing treat.

Why You’ll Love This Recipe

I love how this cake manages to be rich and creamy without feeling heavy. The soft sponge soaks up coconut cream beautifully, and the frosting adds just the right amount of sweetness. It’s elegant yet easy to make, and it brings a bright, tropical twist to any dessert table. Plus, it slices cleanly and holds its shape well for serving or gifting.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Salt
Eggs (separated)
Vegetable oil (or melted butter)
Coconut milk (full-fat)
Vanilla extract
Cream of tartar
Heavy cream
Cream cheese, softened
Powdered sugar
Shredded sweetened coconut (for filling and topping)

directions

Preheat the oven to 175 °C (350 °F). Grease and line two 8‑ or 9‑inch round cake pans with parchment.
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, combine egg yolks, vegetable oil, coconut milk, and vanilla extract until smooth.
Add wet ingredients to dry ingredients and stir until just combined—do not overmix.
In a clean bowl, whip egg whites with cream of tartar until stiff peaks form.
Gently fold the egg whites into the batter in two additions until mostly incorporated; small streaks are okay.
Divide batter evenly between pans and smooth tops.
Bake for 20–25 minutes, or until a toothpick comes out clean and the cakes spring back when touched.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, prepare the coconut cream frosting: Beat heavy cream until soft peaks form. In another bowl, beat cream cheese, a bit of coconut milk, and powdered sugar until creamy. Fold in whipped cream and shredded coconut gently.
Place one cake layer on a serving plate, spread a layer of frosting, sprinkle shredded coconut, and top with the second cake layer. Frost the top and sides with remaining cream. Finish with more shredded coconut.

Servings and timing

This cake serves 8–10 people.

Preparation time: about 30 minutes
Baking time: around 25 minutes
Cooling and frosting time: approximately 40 minutes
Total time: roughly 95 minutes

Variations

Pineapple twist: Fold crushed pineapple into the frosting and layer it inside for a pina colada vibe.
Lemon-coconut: Add a teaspoon of lemon zest to the batter and frosting for a bright, citrusy lift.
Vegan option: Substitute egg yolks with aquafaba and use dairy-free cream cheese and coconut cream.
Chocolate layer: Add ¼ cup cocoa powder to half the batter, then layer vanilla and chocolate cakes with coconut filling for a marbled effect.

storage/reheating

Storage: I store the cake covered in the fridge for up to 4 days; the frosting stays creamy and the cake stays moist.
Freezing: I freeze unfrosted layers wrapped tightly for up to 2 months—thaw in the fridge overnight before assembling.
Reheating: This cake is best served chilled or at room temperature—no reheating needed, as heating could melt the frosting.

FAQs

How do I ensure the cake stays fluffy?

I always fold in the whipped egg whites gently and avoid overmixing the batter to keep it light and airy.

Can I use light coconut milk?

You can, but full-fat coconut milk gives richer flavor and better texture in both cake and frosting.

Is shredded coconut required?

I use it for texture and decoration, but you can grate fresh coconut or skip it—just top with extra cream.

Can I make this ahead?

Yes—I often bake the layers a day ahead, wrap them well, and assemble on the day of serving for freshness.

How do I prevent the frosting from weeping?

I keep everything chilled and use cold heavy cream. If the frosting softens, I chill the cake for 15–20 minutes to firm it up.

Conclusion

This Fluffy Coconut Cream Cake is my go-to for marking special moments or spoiling myself with something sweetly tropical. It’s tender, creamy, and just whimsical enough to brighten any occasion. I hope you enjoy creating and savoring every light, creamy bite as much as I do!