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5 from 7 votes
coconut cake
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
  • 1/2 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
  • 1/4 cup coconut milk the thick part of the can
Instructions
  1. For the cake portion:
  2. Soften your cream cheese in a mixer.
  3. Add all your other ingredients and mix until well combined.
  4. Pour into springform pans and place in a preheated 350 degree oven for 10 to 12 minutes.
  5. Let cool.
  6. Slice into 3 to 4 layers.
  7. For the filling portion:
  8. Mix up all your ingredients in a bowl and let stand for 10 to 15 minutes to soften.
  9. For your frosting portion:
  10. Pop your heavy cream in a mixer and whisk until it's doubled in size and has some peaks.
  11. Now add the other ingredients and mix well.
  12. Putting it all together:
  13. After you slice the cake into thin layers, place first layer on a plate or board.
  14. Layer with the filling.
  15. Add another layer of cake.
  16. Add another layer of filling.
  17. Repeat until you get to the last layer.
  18. Now frost the top and sides minimally.
  19. Let set up in fridge for 20 to 30 minutes.
  20. Remove from fridge and continue frosting as desired.
  21. Decorate with extra coconut.