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Coastal Coconut Cream Cake

This is my son's county fair cake. He was awarded a top-10 prize and auctioned his coconut cream cake off for big bucks! —Amy Freeze, Avon Park, Florida
  • Total Time
    Prep: 45 min. + chilling Bake: 35 min. + cooling
  • Makes
    16 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1-1/2 teaspoons coconut extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup canned coconut milk
  • 1/2 cup cream of coconut
  • 1/4 cup sweetened shredded coconut
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 tablespoons butter
  • 3-3/4 cups confectioners' sugar
  • 1 cup shortening
  • 1/2 cup butter, softened
  • 1-1/2 teaspoons meringue powder
  • 3/4 teaspoon coconut extract
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons canned coconut milk
  • 2 cups sweetened shredded coconut, toasted


  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with coconut milk, beating well after each addition. Fold in cream of coconut and shredded coconut.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • For filling, in a large saucepan, mix sugar and cornstarch. Whisk in pineapple and butter. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool completely.
  • For frosting, in a large bowl, beat confectioners’ sugar, shortening, butter, meringue powder, extract, salt and enough coconut milk to reach desired consistency.
  • To assemble cake, using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a third of the filling. Repeat twice. Top with remaining cake layer. Frost top and sides of cake with frosting. Gently press toasted coconut into frosting on sides of cake. Refrigerate at least 4 hours before serving.
Editor's Note
Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit
Nutrition Facts
1 slice: 788 calories, 41g fat (23g saturated fat), 96mg cholesterol, 560mg sodium, 103g carbohydrate (81g sugars, 2g fiber), 5g protein.

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Average Rating:
  • Ally
    Apr 13, 2020

    The cake and filling were yummy but I will do a different frosting for next time and didn't taste much coconut flavor. Overall a beautiful and fun cake to make!

  • dublinlab
    Jan 22, 2020

    This is a delicious desert. Lovely presentation as well. In Canada dole pineapple is in 4 oz tin so did 2/3 of the filling, was just fine. Also I used 1 c of butter in icing instead of shortening and omitted the meringue powder, it was great. I'll make this again, you do need a group though, lots of cake. Janet. VFE

  • Laurie
    Jan 4, 2020

    Very rich and delicious. Would love to see a cleaned up healthier version.

  • ReneeMurby
    Nov 24, 2019

    This is a show stopper cake. Very impressive, very delicious. I brought this to our Sunday Night Dinner crowd and everyone loved it, even people who generally don't eat coconut were going back for more.