Welcome to the ultimate tropical escape delivered right to your kitchen. If you have been searching for a coconut cake that transcends the dry, lackluster versions often found in bakeries, your quest ends here. This recipe for Creme of Coconut Cake is, quite simply, legendary. It’s not just a cake; it’s an experience a deep, rich infusion of tropical flavor anchored by a decadent, velvety smooth texture that guarantees perfection in every bite.
What sets this Creme of Coconut Cake apart is the crucial “soak” step. Immediately after baking, while the cake is piping hot, we douse it with a generous amount of pure cream of coconut. This sweet, viscous liquid seeps deep into the crumb, creating a cake so moist it practically melts in your mouth. Think of it as a coconut tres leches, but baked into a simple, crowd-pleasing 9×13 sheet pan. To crown this masterpiece, we add a luscious, tangy cream cheese frosting, dusted heavily with lightly toasted coconut flakes, giving you the perfect textural contrast to the soft, saturated cake beneath.
Whether you are hosting a summer barbecue, planning a holiday dessert, or just craving the taste of the tropics, this recipe delivers on every front. The steps are straightforward, utilizing basic pantry staples and techniques that even novice bakers can master. Get ready to bake the best coconut dessert of your life the truly unforgettable Creme of Coconut Cake.
Why You’ll Fall Head Over Heels for This Creme of Coconut Cake
In the world of baked goods, achieving the perfect balance of flavor, texture, and aesthetic appeal can be challenging, but this Creme of Coconut Cake masters all three. The resulting dessert is a symphony of sweetness and moisture that immediately transports you to a sunny beach with the first forkful. If you need more convincing, here are the compelling reasons why this cake deserves a permanent spot in your recipe rotation:
Unrivaled Moisture Thanks to the Coconut Soak
The single most defining feature of this cake is its incredible moistness. Unlike traditional layer cakes that often dry out quickly, this Creme of Coconut Cake utilizes a specific soaking technique. By pouring the Cream of Coconut over the hot, freshly baked cake, the liquid is absorbed completely, hydrating the cake from the inside out. This isn’t just a moist cake; it’s saturated, heavy, and intensely flavorful. The Cream of Coconut (not to be confused with regular coconut milk) is sweetened and rich, providing a velvety texture and an undeniable sweetness that forms the backbone of the final dessert.
The Perfect Blend of Sweet and Tangy
Coconut-centric desserts can sometimes be overly sweet, but the addition of the cream cheese frosting provides necessary relief and complexity. The tanginess of the cream cheese cuts through the richness of the sweetened cake and the soak. This dynamic contrast ensures that every serving is balanced, rich yet refreshing, and never cloyingly sweet. Furthermore, the buttermilk in the cake batter itself contributes a slight acidic lift, keeping the crumb tender and flavorful.
Simple Sheet Pan Perfection
While the taste is gourmet, the preparation is practical. Baking this masterpiece in a 9×13 inch pan eliminates the hassle of leveling multiple cake layers, careful stacking, and ensuring even frosting application around the sides. The sheet cake format is inherently forgiving, ideal for transporting to potlucks, serving large crowds, or simply enjoying slices throughout the week. It’s a stunning presentation without the stress of architectural baking.
A Tropical Flavor Bomb
From the subtle coconut flakes folded into the batter to the intense infusion from the soak, and finally, the crispy toasted coconut garnish, this recipe maximizes the pure, tropical essence of coconut at every stage. It’s a multi-layered coconut experience that celebrates the ingredient without relying on artificial flavors. For anyone who loves tropical desserts, the intensity of flavor in this Creme of Coconut Cake is completely captivating.
Why This Recipe is a Must-Try: Elevating the Classic Creme of Coconut Cake
Many home bakers rely on boxed mixes or simpler, less flavorful recipes when tackling coconut desserts. This particular recipe, however, is designed to be the definitive homemade version, meticulously structured to ensure maximum flavor and moisture retention. If you’ve been disappointed by dry cakes in the past, or if you simply want a show-stopping dessert that requires minimal decorating fuss, this Creme of Coconut Cake is your answer.
Utilizing the Power of Buttermilk
The use of buttermilk in the cake batter is not just a stylistic choice; it’s a foundational element of its success. Buttermilk reacts with the baking soda to produce a tender crumb and excellent lift. More importantly, the acidity in the buttermilk helps break down gluten strands just enough to keep the cake structure soft and light, ensuring it remains porous enough to fully absorb the rich coconut soak later on. This combination buttermilk and baking soda is the secret to the initial cake tenderness, which is crucial before the saturation process begins.
Ingredient Temperature Matters for the Best Creme of Coconut Cake
One of the most common mistakes in baking is using cold ingredients. For this Creme of Coconut Cake, we stress the importance of using softened butter, cream cheese, and room-temperature eggs and buttermilk. When creaming the butter and sugar, room temperature ingredients emulsify correctly, creating millions of tiny air pockets. These pockets are what give the cake its volume and light structure, allowing the ingredients to mix smoothly without curdling. This meticulous attention to detail ensures a consistent, high-quality batter every time. Just like mastering the ingredients for a perfect Tarta de Queso Vasca requires attention to dairy consistency, great cake requires patience with temperature.
A Baker’s Insurance Policy: The Soak
The soak is essentially insurance against a dry cake. Even if you accidentally overbake the cake by a minute or two, the liquid infusion corrects the moisture balance instantly. The sheer volume of the can of Cream of Coconut ensures that every square inch of the cake is saturated. This step is why this recipe transforms from a simple coconut sheet cake into a luxurious, specialty Creme of Coconut Cake. Allowing the cake to absorb the liquid while warm accelerates the process, ensuring a heavy, dense, and gloriously moist result.
This dessert is also incredibly satisfying to make, providing a high reward for relatively low effort. It truly satisfies that deep craving for a rich, comforting, and yet exotic sweet treat. If you loved the creamy texture of our Arroz con Leche Asturiano, you’ll adore the moisture in this cake, but with a vibrant tropical twist.
Gather Your Supplies: Ingredients and Essential Tools for the Perfect Creme of Coconut Cake
Success in baking begins with proper preparation. Ensure all ingredients are measured precisely and that all cold items (butter, eggs, buttermilk, cream cheese) have reached room temperature before you begin. This is paramount for achieving the ideal texture in your Creme of Coconut Cake.
I. Essential Ingredients for the Coconut Cake Base
- All-Purpose Flour (2 ½ cups, sifted): Sifting is crucial here to prevent a dense cake and ensure even distribution of the leavening agents. Use standard all-purpose flour.
- Baking Soda (1 teaspoon): This provides the lift, reacting strongly with the buttermilk.
- Salt (½ teaspoon): Essential for balancing the sweetness and enhancing the coconut flavor.
- Unsalted Butter (1 cup / 2 sticks, softened): Must be fully softened to cream properly with the sugar, incorporating air for a light structure.
- Granulated Sugar (2 cups): Provides sweetness and helps create those air pockets during the creaming stage.
- Large Eggs (4, room temperature): Adds structure, richness, and binds the batter together. Room temperature eggs mix more uniformly.
- Pure Vanilla Extract (1 teaspoon): A classic flavor enhancer that complements the coconut perfectly.
- Buttermilk (1 cup, room temperature): The acid creates a tender cake crumb.
- Sweetened Shredded Coconut (1 cup): Folded directly into the batter for texture and flavor within the cake itself.
II. The Magic of the Coconut Soak (The Crème)
- Cream of Coconut (15 ounce can, stirred well): This is the star ingredient that turns a good cake into a spectacular Creme of Coconut Cake. Ensure you purchase “Cream of Coconut” (often found near drink mixers like piña colada bases, such as Coco López), not standard “Coconut Milk” or “Coconut Cream” in a can. It is already sweetened and viscous.
III. Crafting the Luxurious Cream Cheese Coconut Frosting
- Cream Cheese (8 ounces, softened): Full-fat cream cheese provides the best texture and tanginess.
- Unsalted Butter (½ cup / 1 stick, softened): Ensures a rich, spreadable frosting consistency.
- Powdered Sugar (4 cups, sifted): Sifting is necessary to avoid lumps in your finished frosting.
- Pure Vanilla Extract (1 teaspoon): Enhances the dairy flavors.
- Full-Fat Coconut Milk (2 tablespoons, canned): Used to adjust the consistency of the frosting, giving it a subtle coconut undertone.
- Sweetened Shredded Coconut (2 cups, lightly toasted for garnish): Toasted coconut adds a satisfying crunch and deepens the coconut aroma. Toasting is simple: spread the coconut on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely until golden brown.
Recommended Baking Utensils for Success
- Stand Mixer or Hand Mixer: Essential for efficiently creaming the butter/sugar and whipping the frosting until fluffy.
- 9×13 Inch Baking Pan: The standard vessel for this sheet cake.
- Medium and Large Mixing Bowls: For separating wet and dry ingredients.
- Wire Whisk: For combining dry ingredients and light mixing.
- Rubber Spatula: Necessary for scraping down the bowl and gently folding in the shredded coconut.
- Wooden Skewer or Fork: Absolutely mandatory for piercing the cake to allow the soak to penetrate.
- Sieve/Sifter: For the flour and the powdered sugar, ensuring a smooth result.
Step-by-Step Instructions: Mastering the Creme of Coconut Cake
Follow these detailed instructions precisely to ensure your Creme of Coconut Cake is moist, flavourful, and structurally perfect.
Part One: Preparing and Baking the Moist Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan thoroughly, then lightly dust it with flour, tapping out the excess. This prevents sticking. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking soda, and salt until they are uniformly combined. Set the dry mixture aside.
- Cream Wet Ingredients: In the large bowl of a stand mixer (or using a hand mixer) fitted with the paddle attachment, combine the softened butter and granulated sugar. Cream them together on medium speed until the mixture is visibly lightened in color and fluffy this should take a minimum of 3 to 5 minutes. This step incorporates vital air.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Only add the next egg once the previous one is fully incorporated. Once all eggs are in, mix in the vanilla extract. Scrape down the sides and bottom of the bowl frequently to ensure even mixing.
- Combine Mixtures (The Alternating Method): Reduce the mixer speed to low. Begin by adding about one-third of the dry flour mixture to the wet ingredients. Mix just until streaks disappear. Next, add half of the buttermilk and mix until just combined. Repeat the process: add the second third of the flour, then the remaining buttermilk, and finish with the final third of the flour. Crucially, mix only until the last bit of flour disappears. Do not overmix the batter, or your cake will become tough.
- Fold in Coconut: Remove the bowl from the mixer. Using a rubber spatula, gently fold the 1 cup of sweetened shredded coconut into the cake batter.
- Bake: Pour the batter evenly into the prepared 9×13 inch pan. Bake for 30 to 35 minutes. To check for doneness, insert a wooden skewer into the center; if it comes out clean or with a few moist crumbs attached, it’s ready.
Part Two: Achieving Maximum Moisture with the Coconut Soak
This is the step that guarantees your Creme of Coconut Cake lives up to its name.
- Prep the Cake for Soaking: Immediately upon removing the hot cake from the oven, grab your wooden skewer or a sturdy fork. Poke holes all over the surface of the cake. Make sure the holes are close together (about ½ inch apart) and penetrate approximately halfway through the depth of the cake.
- Apply Soak: Open the can of Cream of Coconut. Give it a good stir if it has separated. Slowly and evenly pour the entire contents of the can over the warm, pierced cake. The liquid should pool slightly, then gradually seep into the holes.
- Rest and Cool: Allow the cake to sit at room temperature for at least 1 hour. This resting period is essential for the cake to absorb the soak completely. The cake should visibly flatten slightly and feel substantially heavier and deeply moist. Allow the cake to cool completely before proceeding to the frosting stage (approximately 2 hours total cooling time).
Part Three: Assembly and the Cream Cheese Coconut Frosting
- Make the Frosting Base: Ensure your cream cheese and butter are perfectly softened. In the clean bowl of a stand mixer, beat the softened cream cheese and softened butter together on medium speed until the mixture is smooth and completely homogenous. Stop frequently to scrape down the sides of the bowl.
- Add Sugar and Liquid: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Once incorporated, pour in the vanilla extract and the 2 tablespoons of canned coconut milk.
- Finish Frosting: Increase the mixer speed to medium-high and beat the frosting for 2 minutes. The goal is a light, airy, and fluffy texture. Tip: If the frosting seems too stiff, add ½ teaspoon more coconut milk. If it seems too thin, beat in a tablespoon more sifted powdered sugar.
- Frost the Cake: Once the Creme of Coconut Cake is fully cooled and the soak is absorbed (and the pan is no longer warm to the touch), use an offset spatula to spread the cream cheese frosting evenly over the surface.
- Garnish and Chill: Evenly sprinkle the lightly toasted sweetened shredded coconut over the frosting. For the best texture and structure, cover the cake and refrigerate for at least 3 hours before serving. This allows the creamy frosting and the heavy soak to fully set, making slicing clean and easy.
Expert Tips and Creative Variations for Your Creme of Coconut Cake
To ensure your coconut dessert is the best it can be, and to cater to different dietary needs, consider these expert tips and variations.
Avoiding Common Mistakes
- Do Not Skimp on the Creaming: The difference between a good cake and a great cake often comes down to the creaming of the butter and sugar. If you rush this step, your cake will be dense. Aim for a pale yellow, whipped appearance.
- Temperature Control is King: Always ensure your butter, eggs, buttermilk, and cream cheese are at room temperature. Cold ingredients do not emulsify, leading to a lumpy batter and poor structure.
- The Soak Must Be Complete: Be patient in Part Two. If you frost the cake before the soak is fully absorbed, the frosting will melt and become soupy. The cake must be completely cool before the frosting touches it.
Flavor and Ingredient Variations
- Lime Zest Brightness: For a vibrant, tangy note, add the zest of one lime to both the cake batter and the cream cheese frosting. This instantly elevates the tropical profile of the Creme of Coconut Cake.
- Rum Soak (Adult Version): For a truly decadent, boozy twist, mix 2-3 tablespoons of white rum into the Cream of Coconut soak before pouring it over the cake.
- Gluten-Free Creme of Coconut Cake: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that includes xanthan gum. Ensure your baking time remains consistent, though the crumb texture may be slightly different.
- Vegan Option: Achieving this recipe veganized requires several substitutions: use a vegan butter stick alternative, replace eggs with a flax egg substitute or a commercial egg replacer, and swap buttermilk for coconut milk mixed with a teaspoon of white vinegar. Use a vegan cream cheese alternative for the frosting.
For more dessert inspiration, be sure to check out our Noelia Recipes Dessert Board on Pinterest for visual guides and tips on presentation.
Serving Suggestions and Storage
This Creme of Coconut Cake is best served chilled. The refrigeration process not only firms up the frosting but also sets the soak, resulting in clean slices. Store the cake covered in the refrigerator. It remains incredibly moist and delicious for up to 5 days.
Consider serving this rich cake with a side of fresh berries (strawberries or raspberries provide a wonderful acidic contrast) or a small dollop of homemade whipped cream. For an extra tropical twist, you could serve this alongside our refreshing Gazpacho de SandÃa for a summer feast.
Nutritional Insight: Understanding the Benefits of the Creme of Coconut Cake
While this Creme of Coconut Cake is undeniably a rich, indulgent dessert, incorporating specific high-quality ingredients means you are providing your body with more than just empty calories. It’s important to understand the components of this decadent treat.
A Look at Fats and Energy
The primary source of fat in this recipe comes from unsalted butter, cream cheese, and the various coconut components (Cream of Coconut, coconut milk, and shredded coconut). Coconut is renowned for its Medium-Chain Triglycerides (MCTs). Unlike long-chain fats, MCTs are processed rapidly by the liver and often used immediately for energy, meaning they are less likely to be stored as body fat. While this cake is calorie-dense, a portion offers a substantial burst of energy.
- Calories: Due to the soak and the rich cream cheese frosting, this cake is high in calories, positioning it as a true celebratory treat.
- Fats: Provides a mix of saturated fats from the dairy and beneficial fats from the coconut. The total fat content is significant, contributing to the feeling of satiety and richness.
Carbohydrates and Dietary Fiber
The carbohydrates mainly derive from the granulated sugar, powdered sugar, and the flour. The Cream of Coconut soak is also a significant contributor to the sugar content, hence the deep moisture and sweetness.
- Fiber: The shredded coconut (both in the cake and as a garnish) adds a small amount of beneficial dietary fiber, which aids in digestion.
- Sugars: This recipe is sweet! It’s designed to satisfy a significant sweet craving. Serving sizes should be mindful given the sugar content of the soak.
Protein and Minerals
The inclusion of buttermilk, eggs, and cream cheese contributes a measurable amount of protein to the Creme of Coconut Cake, essential for tissue repair and growth. Furthermore, dairy provides calcium, and coconut contains trace amounts of iron and potassium.
In summary, this Creme of Coconut Cake is a premium indulgence. It should be enjoyed as part of a balanced diet. Its high-fat content ensures flavor and incredible texture, while the natural components of coconut add a touch of nutritional benefit beyond standard desserts.
Creme of Coconut Cake FAQs (Frequently Asked Questions)
Q: What is the difference between Cream of Coconut and Coconut Milk?
A: This is a crucial distinction! Cream of Coconut (like Coco López) is a sweetened, syrupy product primarily used in cocktails like piña coladas. It is thick and high in sugar. Coconut Milk is simply the liquid extracted from coconut flesh, often unsweetened, and much thinner. You must use Cream of Coconut for the soak in this Creme of Coconut Cake recipe to achieve the required sweetness and density.
Q: Can I use fresh coconut instead of shredded coconut?
A: While fresh coconut is delicious, its moisture content is much higher than commercially shredded coconut, which could alter the final cake texture. For the garnish, you can certainly use fresh coconut flakes, but ensure they are toasted to provide the necessary crunch. For the batter, stick to sweetened shredded coconut for best results in this Creme of Coconut Cake.
Q: How do I toast coconut flakes easily for the garnish?
A: To toast coconut, preheat your oven to 350°F (175°C). Spread the shredded coconut in a thin, even layer on a baking sheet. Bake for 5 to 8 minutes, stirring once halfway through. Watch them constantly, as coconut burns very quickly! Remove immediately when they turn light golden brown and allow them to cool completely before garnishing the Creme of Coconut Cake.
Q: How long does the Creme of Coconut Cake last, and how should it be stored?
A: Due to the cream cheese frosting and the rich soak, this cake must be stored in the refrigerator. Covered tightly, it will remain exceptionally moist and delicious for up to 5 days. We actually find the flavor and moisture improve on the second day as the soak fully integrates.
Q: Can I freeze slices of this coconut cake?
A: Yes, this Creme of Coconut Cake freezes beautifully because of its high moisture content. We recommend slicing it first, then wrapping individual slices tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.
Conclusion: Your New Favorite Tropical Dessert
The journey to creating the perfect Creme of Coconut Cake is rewarding, resulting in a dessert that is consistently praised for its exquisite moisture and deep, authentic coconut flavor. By following the key steps outlined meticulously preparing the room-temperature batter, utilizing the powerful buttermilk base, and executing the non-negotiable warm coconut soak you guarantee an outstanding outcome.
This cake is more than just a sweet treat; it’s a centerpiece. It perfectly encapsulates the warmth and lushness of a tropical vacation, making it suitable for any festive occasion or simply a spectacular weekend bake. The contrasting textures of the moist, saturated cake, the creamy, tangy frosting, and the crunchy toasted coconut flakes create a complex sensory experience that keeps people coming back for seconds.
We encourage you to try this recipe, pay close attention to the details, and share the joy of this tropical delight with your friends and family. Once you taste the richness of this soaked Creme of Coconut Cake, you’ll never settle for a dry coconut cake again. Let us know how your cake turned out in the comments below, and feel free to share your own favorite variations!
Crème of Coconut Cake with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring the corners are fully coated. Set aside.
- In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set the dry mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light and fluffy (about 3 to 5 minutes).
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
- Reduce the mixer speed to low. Gradually alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture (e.g., 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix only until just combined; do not overmix.
- Gently fold the 1 cup of sweetened shredded coconut into the cake batter using a spatula. Pour the batter evenly into the prepared 9x13 inch pan.
- Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately upon removing the hot cake from the oven, use a wooden skewer or fork to poke holes all over the surface of the cake, ensuring the holes go down about halfway through the cake depth.
- Pour the entire can of Cream of Coconut evenly over the warm, pierced cake. Allow the cake to sit at room temperature for at least 1 hour to absorb the soak completely.
- Allow the cake to cool completely before proceeding to the frosting stage (approximately 2 hours).
- Make the Frosting Base: In the clean bowl of a stand mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and fully combined, scraping the sides often.
- Add Sugar and Liquid: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
- Finish Frosting: Pour in the vanilla extract and 2 tablespoons of coconut milk. Increase the speed to medium-high and beat for 2 minutes until the frosting is light and fluffy.
- Frost the Cake: Once the cake is fully cooled and the soak is absorbed, spread the cream cheese frosting evenly over the surface.
- Garnish and Chill: Sprinkle the lightly toasted sweetened shredded coconut evenly over the frosting. Cover the cake and refrigerate for at least 3 hours before serving to allow the soak and frosting to fully set. Store leftovers covered in the refrigerator.
