Go Back
coconut cake
Print Recipe
5 from 8 votes

Author: Adapted from I Breathe...I'm Hungry

Ingredients

  • For the cake portion:
  • 4 oz cream cheese softened
  • 3 eggs
  • 1 tablespoon coconut milk use the thick part at the top of the can
  • 1 tablespoon coconut extract
  • 2 tablespoons cake flour
  • For the filling portion:
  • 1 cup flaked coconut
  • ½ cup coconut milk use the thick part at the top of the can
  • 1 tablespoon coconut extract
  • 2 to 3 tablespoon coconut milk found under the thick part of the can you used earlier
  • For the frosting portion:
  • 1 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 to 2 tablespoons confectioners sugar
  • ¼ cup coconut milk the thick part of the can

Instructions

  • For the cake portion:
  • Soften your cream cheese in a mixer.
  • Add all your other ingredients and mix until well combined.
  • Pour into springform pans and place in a preheated 350 degree oven for 10 to 12 minutes.
  • Let cool.
  • Slice into 3 to 4 layers.
  • For the filling portion:
  • Mix up all your ingredients in a bowl and let stand for 10 to 15 minutes to soften.
  • For your frosting portion:
  • Pop your heavy cream in a mixer and whisk until it's doubled in size and has some peaks.
  • Now add the other ingredients and mix well.
  • Putting it all together:
  • After you slice the cake into thin layers, place first layer on a plate or board.
  • Layer with the filling.
  • Add another layer of cake.
  • Add another layer of filling.
  • Repeat until you get to the last layer.
  • Now frost the top and sides minimally.
  • Let set up in fridge for 20 to 30 minutes.
  • Remove from fridge and continue frosting as desired.
  • Decorate with extra coconut.