Description
Indulge in a deliciously moist and creamy Stuffed Coconut Cake, layered with a rich coconut filling and topped with a fluffy coconut frosting.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp coconut extract (or vanilla extract)
- 1 cup canned coconut milk (unsweetened or regular milk)
- ½ cup sour cream
- 1 ½ cups sweetened shredded coconut (for filling)
- 1 cup heavy cream (for filling)
- ½ cup sugar (for filling)
- 1 tbsp cornstarch dissolved in 2 tbsp water (for filling)
- 1 tsp coconut extract (for filling)
- 1 ½ cups unsalted butter (for frosting)
- 4 cups powdered sugar (for frosting)
- 2 tbsp coconut milk (for frosting)
- 1 tsp coconut extract (for frosting)
- 1 ½ cups shredded coconut (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease and flour three 8-inch (20 cm) round cake pans.
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another large bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in coconut extract, sour cream, and coconut milk.
- Gradually add the dry ingredients, mixing until smooth.
- Divide the batter evenly between the pans and bake for 22–25 minutes, or until a toothpick comes out clean.
- Cool completely before assembling the cake.
- In a saucepan, heat cream and sugar over medium heat for the filling.
- Add the cornstarch mixture and stir until thickened, then remove from heat and add shredded coconut and extract.
- Let the filling cool before using.
- For the frosting, beat butter until creamy, then gradually add powdered sugar, mixing in coconut milk and extract until smooth.
- Assemble the cake by placing one layer on a plate, spreading a generous layer of coconut filling, adding the second layer, and repeating.
- Top with the third layer and frost the entire cake with coconut frosting, pressing shredded coconut all over the sides and top.
- Refrigerate for at least 1 hour before slicing for best texture.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use fresh coconut instead of shredded coconut.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg