Coconut Cream Cake


For the Cake Layers

8 tablespoons unsalted butter, at room temperature

2 cups coconut sugar

4 ounces unsweetened baking chocolate, melted and cooled

4 large eggs, at room temperature

1 3/4 cups All-Purpose Flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup unsweetened coconut milk, well shaken

1/2 cup buttermilk, at room temperature

1 teaspoon strong coconut flavor, optional

1 teaspoon vanilla extract

For the Filling

2/3 cup butter-flavored shortening, at room temperature

2 tablespoons coconut milk powder, optional

1 teaspoon coconut flavor, optional

1 teaspoon vanilla extract

1 tablespoon unsweetened coconut milk

1/8 teaspoon salt

2 cups confectioners' sugar, sifted

1 1/2 cups marshmallow cream

For the Frosting

6 tablespoons butter, softened

3 ounces unsweetened baking chocolate, melted and cooled

5 to 6 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

1/2 teaspoon coconut flavoring, optional

pinch of salt

canned unsweetened coconut milk as needed,

Preheat your oven to 350.

For the Cake Layers

Grease and flour three 9" cake pans, then line with parchment.

Beat butter, sugar and cooled chocolate together.

Add eggs one at a time and beat until fluffy.

In a bowl whisk together flour, baking soda, baking powder and salt.

Combine milks, vanilla and coconut flavor in a measuring cup.

Add dry and wet ingredients to butter mixture in thirds, alternating until incorporated.

Scrape the sides and bottom of the bowl and beat 1 minute more, to evenly mix.

Divide batter evenly among the prepared pans, then level the tops with an offset spatula.

Bake cake 26 to 28 minutes, until the center springs back when lightly touched and a tester inserted in the center comes out clean.

Remove from oven and cool in the pans on a rack for 10 minutes, then remove from the pans and return to the rack to finish cooling.

For the Filling

Blend shortening or shortening and butter with coconut milk powder or flour.

Add the coconut flavor, vanilla and coconut milk, then mix until combined.

Mix in salt, then half the confectioners' sugar, until well blended.

Mix in marshmallow creme, then remaining confectioners' sugar.

For the Frosting

Mix butter and cooled chocolate together, then beat in 1 cup of confectioners' sugar.

Mix in vanilla, coconut flavor and salt, then add remaining confectioners' sugar 1 cup at a time, adjusting the consistency with unsweetened coconut milk as necessary, until you have a spreadable consistency.

Trim any domes off the cake layers to make them flat, if necessary.

Line a serving plate with strips of parchment or waxed paper, and place one layer, top down, on top.

Spread with half the coconut filling.

Place another layer over the filling, top down and spread with remaining coconut filling.

Place the third layer on top.

Cover the top and sides of the cake with a thin layer of chocolate frosting.

Place the cake in the refrigerator for 30 minutes to firm up this crumb coat.

Finish the cake with the remaining frosting.

Garnish the top with some shaved or shredded coconut. Enjoy!
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