Food and Recipes Desserts Cakes Coconut Cream Cake 2.3 (3) 3 Reviews Look for packaged coconut shavings in your grocer's natural foods section. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Styling: Buffy Hargett Miller Hands On Time: 50 mins Total Time: 6 hrs 25 mins Yield: 10 to 12 servings Ingredients FILLING 1/2 cup sugar 1/4 cup cornstarch 1/8 teaspoon table salt 4 large egg yolks 1 cup half-and-half 1 cup coconut milk 1 cup sweetened flaked coconut 3 tablespoons butter 1 teaspoon vanilla extract 1/4 teaspoon coconut extract CAKE LAYERS 1 cup butter, softened 2 cups sugar 4 large eggs 3 cups cake flour 1 tablespoon baking powder 1/2 teaspoon table salt 1/2 cup milk 1/2 cup coconut milk 1 teaspoon vanilla extract 1/2 teaspoon coconut extract Shortening ADDITIONAL INGREDIENTS 1 cup heavy cream Fluffy Coconut Frosting GARNISH Toasted coconut shavings Directions Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat. Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours. Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition. Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon batter into 2 greased (with shortening) and floured 9-inch cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour). Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling. Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting. Rate it Print