A three-layer coconut cream cake on an ornate white ceramic stand, showcasing pristine cream cheese frosting and toasted coconut flakes, with a slice removed revealing moist layers; surrounded by baking ingredients like eggs, butter, sugar, flour, and cream of coconut, all bathed in soft, natural light.

Coconut Cream Birthday Cake: A Tropical Celebration Delight

Quick Info

Prep Time: 30-40 minutes
Cook Time: 30-35 minutes
Total Time: 2-3 hours
Servings: 12-16
Difficulty: Moderate to Advanced
Dietary: Vegetarian, Optional Gluten-Free

Equipment Needed

Sunlit kitchen with a marble countertop displaying ingredients for coconut cake, including eggs, softened butter, crystalline sugar, cake flour, and coconut cream, alongside a premium stand mixer and elegant glass bottles of extracts, illuminated by natural morning light.

Ingredients

Cake Batter:
  • 4 large eggs
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1/2 cup cream of coconut
  • 1 cup buttermilk
  • 3 cups cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup shredded coconut
  • 2 tsp vanilla extract
  • 1 tsp coconut extract
Coconut Cream Cheese Frosting:
  • 1 cup butter, softened
  • 16 oz cream cheese
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 tsp coconut extract

Preparation Method

1. Prep Station

Bring all ingredients to room temperature
Preheat oven to 350°F
Prepare cake pans with parchment paper and grease

2. Mix Dry Ingredients

Sift flour, baking powder, baking soda, and salt
Set aside

3. Cream Butter and Sugar

Beat butter and sugar until light and fluffy
Add eggs one at a time, mixing thoroughly

4. Combine Wet Ingredients

Add coconut cream, buttermilk, and extracts
Mix until smooth

5. Combine Batter

Gradually add dry ingredients to wet mixture
Fold in shredded coconut
Do NOT overmix

6. Bake

Divide batter into prepared pans
Bake 30-35 minutes
Test with toothpick for doneness

Three-layer coconut cream cake on an ornate white ceramic stand, featuring white cream cheese frosting with swirl patterns, toasted coconut flakes, and piped rosettes; a slice removed revealing moist layers inside.

7. Frosting

Beat butter and cream cheese
Gradually add powdered sugar
Incorporate coconut milk and extract
Whip until smooth and fluffy

8. Assembly

Cool cakes completely
Level layers if needed
Spread frosting between layers
Cover entire cake with remaining frosting
Garnish with toasted coconut flakes

Crucial Tips

  • Room temperature ingredients ensure smooth batter
  • Don’t overmix – it creates tough cake
  • Chill layers before frosting for easier handling
  • Use offset spatula for smooth frosting

Storage

Refrigerate up to 5 days
Cover tightly
Bring to room temperature before serving

Variations

  • Gluten-free: Use gluten-free flour blend
  • Dairy-free: Substitute vegan alternatives
  • Add rum for adult version
  • Include tropical fruit filling

Common Mistakes

  • Overmixing batter
  • Not letting ingredients reach room temperature
  • Frosting warm cake
  • Uneven layer distribution

Nutrition Highlight

– High in saturated fats
– Good protein from eggs
– Calcium from dairy

Perfect For

  • Birthdays
  • Summer celebrations
  • Tropical-themed parties

Enjoy your decadent, moist, and absolutely irresistible Coconut Cream Birthday Cake!

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