Creamy Coconut Cake Recipe Big Batch

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Creamy Coconut Cake Recipe Big Batch

Ingredients:

For the Coconut Cake Layers:

  • 3 ¾ cups (450g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks / 226g) unsalted butter, room temp
  • 2 ½ cups (500g) granulated sugar
  • 6 large eggs, room temp
  • 1 tbsp vanilla extract
  • 1 tsp coconut extract (optional, but adds flavor)
  • 1 ½ cups (360ml) canned full-fat coconut milk (shake well)
  • 1 cup (100g) sweetened shredded coconut

For the Creamy Coconut Filling:

  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) canned coconut milk
  • ½ cup (100g) granulated sugar
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 cup (100g) sweetened shredded coconut

For the Coconut Cream Cheese Frosting:

  • 16 oz (450g) cream cheese, softened
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 6–7 cups (750–875g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1 tsp coconut extract (optional)
  • 2–4 tbsp coconut milk (for thinning if needed)

For Garnish:

  • 2–3 cups (200–250g) sweetened shredded or flaked coconut (to press onto the outside of the cake)

Instructions:

1. Bake the Cake Layers

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line with parchment circles.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter and sugar together for 4–5 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla and coconut extract.
  6. Alternately add the dry ingredients and coconut milk, beginning and ending with dry. Mix until just combined.
  7. Fold in the shredded coconut.
  8. Divide evenly into the 3 pans and smooth the tops.
  9. Bake for 25–30 minutes, or until a toothpick comes out clean.
  10. Let cakes cool in pans 10 minutes, then remove and cool completely on racks.

2. Make the Creamy Coconut Filling

  1. In a saucepan over medium heat, combine cream, coconut milk, sugar, and cornstarch.
  2. Whisk constantly until thickened (about 5–8 minutes).
  3. Remove from heat and stir in vanilla and shredded coconut.
  4. Let cool completely (it will thicken more as it cools). Chill if making ahead.

3. Make the Coconut Cream Cheese Frosting

  1. Beat cream cheese and butter together until smooth and creamy.
  2. Gradually add powdered sugar, 1 cup at a time.
  3. Mix in vanilla and coconut extract.
  4. Add a few tablespoons of coconut milk if needed to reach a spreadable consistency.

4. Assemble the Cake

  1. Place one cake layer on your cake stand.
  2. Spread half the coconut filling over it (keep inside the border).
  3. Add second cake layer and repeat filling.
  4. Top with final cake layer.
  5. Frost the entire cake with cream cheese frosting.
  6. Gently press shredded coconut onto the top and sides.

Chill Before Serving**

  • For best results, chill the cake for at least 1 hour before slicing. It helps the layers firm up and meld together.

Serving & Storage:

  • Serves: 16–20 generous slices
  • Fridge: Store covered for up to 5 days
  • Freezer: Can be frozen (unfrosted or fully frosted) for up to 2 months

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