Galentine's Coconut Cream Cake

Name: Galentine's Coconut Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup coconut milk; 1/2 cup unsalted butter, softened; 4 large eggs; 1 cup shredded coconut; 1 teaspoon vanilla extract; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup shredded coconut (toasted, for garnish)

Highlighted under: Hearty Food Recipes

I absolutely love celebrating Galentine's Day with my friends, and what's better than a delightful Coconut Cream Cake to share? This cake is moist, light, and packed with coconut flavor that perfectly balances sweetness with a touch of tropical flair. As I baked this treat, I found that using both coconut milk and shredded coconut really enhances the flavor. I'll show you how to create layers of creamy frosting that will make this cake the centerpiece of your celebration. Let's get baking!

Created by

Lena

Last updated on 2026-01-05T20:02:29.801Z

When I first tried making a coconut cream cake, I was amazed at how much flavor you could pack into each bite. I experimented with different textures and found that a light sponge cake complements the rich coconut cream beautifully. I also learned that letting the cake rest overnight allows all those flavors to meld together, resulting in a more luscious dessert.

Sharing this cake with my Galentine crew felt so special. Each layer has the perfect balance of creamy coconut frosting, and I love how the toasted coconut on top adds a delightful crunch. It’s become a tradition that I look forward to every year!

        Why You'll Love This Recipe
        Light and fluffy cake texture that melts in your mouth
Bursting with tropical coconut flavor that's perfect for gatherings
Easily adaptable for any occasion with simple ingredient swaps

      

Understanding Coconut in Baking

Coconut is a hero ingredient in this cake, providing both moisture and flavor. The use of coconut milk enhances the cake's richness while keeping it light and fluffy. It’s important to use full-fat coconut milk for the best texture; lighter versions can lead to a drier cake. The shredded coconut adds a delightful chew that perfectly complements the cake’s airy structure, creating a more satisfying bite.

To really elevate the coconut flavor, toast the shredded coconut before adding it into the batter. Toasting brings out the nutty notes in coconut and adds a depth of flavor that is simply irresistible. Just keep an eye on it as it can go from perfectly golden to burnt in a matter of minutes. Aim for a light golden brown, and let it cool before incorporating it into the batter.

Mastering the Frosting Technique

The frosting for this coconut cream cake is a crucial element that contributes to both flavor and presentation. Whipping the heavy cream until soft peaks form is key; if overwhipped, the cream can turn grainy and lose its smoothness. Use a chilled bowl and beaters to achieve the best results, as this maintains a cooler temperature, helping the cream whip up quicker.

Don’t rush the frosting process! Spread a thin layer of frosting between the cake layers to create a nice barrier that holds everything together. When frosting the entire cake, use an offset spatula for a smooth finish. If the frosting seems too soft, chill it briefly in the refrigerator to make it easier to work with. Remember, the toasted coconut on top not only adds flavor but also provides a beautiful finishing touch.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1/2 cup unsalted butter, softened
4 large eggs
1 cup shredded coconut
1 teaspoon vanilla extract

For the Frosting

1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup shredded coconut (toasted, for garnish)

Instructions

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Combine Wet Ingredients

In another bowl, mix the coconut milk, softened butter, eggs, shredded coconut, and vanilla extract until well combined.

Combine Mixtures

Gradually add the wet mixture to the dry ingredients, stirring until just combined.

Bake the Cakes

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes

Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Prepare the Frosting

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Frost the Cakes

Once the cakes are cool, place one layer on a serving platter, spread frosting on top, then place the second layer on top and frost the entire cake.

Add Garnish

Sprinkle the toasted coconut on top for decoration and serve!

Enjoy!

Pro Tips

For an extra layer of flavor, consider adding a splash of rum to the frosting or layer in some fresh fruit such as pineapple or mango between the cake layers.

Storage and Make-Ahead Tips

If you want to prepare ahead of time, the cake layers can be baked a day in advance. Once cooled, wrap them tightly in plastic wrap and store at room temperature. This will help them maintain their moisture. Just remember to frost the cake on the day you plan to serve it to keep the frosting fresh and airy.

Leftover cake can be stored in an airtight container in the refrigerator for up to five days. If you'd like to freeze the cake, wrap individual layers tightly in plastic wrap and aluminum foil, and store them in the freezer for up to three months. When you're ready to enjoy, let the layers thaw in the fridge overnight before frosting.

Variations to Try

Want to change things up? Consider adding a layer of fruit between the cake and frosting. Fresh pineapple or mango can provide a delightful burst of flavor that pairs beautifully with the coconut. You could also mix in some lime zest into the batter for a tropical twist that really brightens the cake's flavor profile.

For a chocolate twist, try adding cocoa powder to the batter—replace a quarter cup of flour with cocoa for a subtle chocolate flavor that complements the coconut wonderfully. You can also experiment with different types of frostings, like a cream cheese frosting or even a lemon buttercream for a tangy contrast to the sweetness of the cake.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but make sure to choose one that is a 1:1 replacement.

→ How long does the cake last?

The cake can be stored in the fridge for up to 3 days. Just keep it covered to maintain its moisture.

→ Can I freeze the cake?

Absolutely! You can freeze the unfrosted cake layers in an airtight container for up to 3 months.

→ What can I use instead of coconut milk?

You can substitute coconut milk with regular milk or almond milk if you prefer a non-coconut flavor.