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Fluffy Coconut Cream Cake

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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.

  • Total Time: 95 minutes
  • Yield: 8–10 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 eggs, separated
  • 1/2 cup vegetable oil (or melted butter)
  • 1 cup full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 1/2 cups shredded sweetened coconut (for filling and topping)

Instructions

  1. Preheat the oven to 175 °C (350 °F). Grease and line two 8‑ or 9‑inch round cake pans with parchment.
  2. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk egg yolks, oil, coconut milk, and vanilla extract until smooth.
  4. Combine wet and dry ingredients, stirring until just mixed.
  5. In a clean bowl, whip egg whites with cream of tartar until stiff peaks form.
  6. Gently fold egg whites into the batter in two batches.
  7. Divide batter evenly between prepared pans. Smooth tops and bake 20–25 minutes, until a toothpick comes out clean.
  8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. For frosting: beat heavy cream until soft peaks form. Separately, beat cream cheese, a splash of coconut milk, and powdered sugar until creamy.
  10. Fold whipped cream and shredded coconut into the cream cheese mixture.
  11. Assemble: place one cake layer on a plate, spread frosting, sprinkle coconut, top with second cake layer. Frost top and sides, and finish with more coconut.

Notes

  • Use full-fat coconut milk for richer texture and flavor.
  • Fold in egg whites gently to maintain fluffiness.
  • Chill frosting ingredients for stable, creamy texture.
  • Best served chilled or at room temperature—avoid reheating.
  • Bake cake layers in advance and frost on the day for freshness.
  • Author: liinaa
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 18g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 95mg

Find it online: https://cookedbylina.com/fluffy-coconut-cream-cake/