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A light and fluffy homemade coconut cake made up of a coconut sponge cake and coconut cream frosting with plenty of fresh fruit – a cake perfect for afternoon tea, birthdays, Mother’s day, and for other celebrations.
Whenever I have some extra time on my hands, I like to bake. And I bake a lot! Not only is it incredibly therapeutic but it’s fun – especially when the results are this delicious coconut cream cake.
Getting into the kitchen – with or even without your family – is a great way to show your love for one another and spend time together. Although let’s be honest, most of us don’t need a reason to enjoy eating cake. Butter and sugar really are a match made in heaven!
 
This coconut cream cake is light and fluffy, with a moist coconut sponge and coconut cream frosting. I’ve even added a cheeky layer of fresh fruit and jam inside the cake layers, however, feel free to add your own favourite options.
I’ve worked my way through a long list of coconut DIY’s over the past couple of years, including homemade coconut flakes, coconut butter, and most recently coconut cream 2 ways. This recipe is a great way to combine a few of those together. However, if you’re not quite feeling the full on DIY of this coconut cream cake, then feel free to use store-bought ingredients instead.
The Coconut Cake Recipe How To
Ingredients
Cake sponge
- Clarence Court Leghorn Whites eggs
- flour, baking powder and salt
- butter, brown sugar, lemon zest and vanilla extract
- Shredded coconut and coconut milk
Fillings
- strawberry jam
- blueberries
- strawberries
- baby kiwis
Toppings
- coconut cream (I used homemade coconut cream) or, of course, you can use whipping cream.
- coconut chips/shredded coconut (I used homemade )
Steps
Preheat oven to 180C. Then, start by sifting the dry ingredients in a large bowl – flour, baking powder and salt (you’ll need two mixing bowls – one for the dry and one for the wet ingredients)
In another bowl, mix the butter, lemon zest, sugar, eggs and vanilla extract (I used homemade vanilla extract).
Fold the wet ingredients into the dry ones until thoroughly combined.
Add the shredded coconut and coconut milk and mix well. I’ve kept all my coconut as natural flavourings. However, if you really want a coconut flavor punch, then add a few drops of coconut extract.
Then divide equally between two greased 8″ tins.
Bake in the oven for 30 minutes at 180ºC (fan-assisted). To check that they are cooked through, use a toothpick or something similar to poke a hole through the centre of the cake, it should come out clean.
Once the cakes are baked, set aside and leave them to cool completely. I like to do this by removing them from their tins and leaving on a wire rack, so they cool faster (so they can be decorated and eaten- yumm)
In the meantime, prepare the fillings and toppings for the cake.
Finely dice the fruit and get your coconut cream. I like to keep mine unsweetened – however, feel free to add some powdered sugar is you want the cream to become more like a ‘frosting’.
You can also use regular whipping cream.
For the filling, I used strawberries, blueberries and baby kiwis. These are quite ‘wet’ and can seep into the cake so choose your fruit accordingly, but feel free to use your favourite fruits and slice/chop finely.
Level the surface of the sponge cakes by cutting the tops. You can either do it with a long knife or with a cake leveller. And, of course, these are great to snack on while you’re waiting for your cake to be ready.
Next, spread some coconut cream on one of the sponges. You can first make it into whipped cream for an airier feeling.
Add a layer of fruit.
On the second sponge, spread some jam. I used strawberry jam for this recipe but feel free to use cherry, raspberry or other. You can use any you have in your cupboard or make a quick fresh compote/jam with some fresh berries, sugar and lemon juice simmered and reduced on a hob.
Place the second sponge over the first, jam side down. Now you have a 2-layered naked cake with coconut cream and fruit filling.
Last, decorate the cake by covering it with the remaining coconut cream. Use a spatula for an even smooth coverage (optional). If you want the coconut cream to be more like a frosting then feel free to add some powdered sugar.
Sprinkle some coconut chips or flaked coconut on top. Make sure to press some on the sides as well.
The Coconut Cake with fruit and coconut cream is now ready. You can serve right away or, if you refrigerate it, take it out 5-10 minutes before serving.
Note* The fruit and jam will affect the moisture within the cake and how it should be stored. Keep this in an airtight container within the refrigerator for optimal results and eat within a couple of days if using lots of fresh fruit inside.Â
Other Dessert Recipes You May Like
If more baking is what you’re in the mood for, then there are plenty of options for you here. Whether you’re hoping for more ‘special occasion’ recipes or just a way to entertain the children (or yourselves!), then I have a few options.
If you like this mothers day cake, for more special occasion bakes you may like this Raspberry and Lemon Swiss Roll, Chocolate Orange Vegan Leopard Print Cake, Vegan Red Wine and Mocha Tart Recipe or these Raspberry-rose OR Mint Mini Vegan Tarts.
And, if you’re wanting something to serve alongside all your delicious baked goods, then why not try this super simple Simple Vanilla ‘Instant’ Ice-cream In A Bag. It’s fun ( especially with kids), delicious, easily customised, and doesn’t require an ice-cream machine or any special tools.
If you give this homemade coconut cake recipe a try, I’d love to know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.Â
The Best Coconut Cake
Ingredients
For the Cake Sponge:
- 2 cups plain flour
- 1/2 tbsp baking powder
- 1/2 tsp salt
- 250 g butter melted
- 1/2 cup brown sugar
- 5 eggs
- 1 lemon zest
- 1 tsp vanilla extract
- few drops coconut extract optional
- 1/2 cup coconut milk
- 1 cup desiccated shredded coconut
Fillings:
- coconut cream optional
- strawberry jam optional
- blueberries optional
- strawberries optional
- baby kiwis or your favorite fruit
Toppings:
- coconut cream optional
- coconut chips/shredded coconut optional
Instructions
- Preheat oven to 180ºC. Then, start by sifting the dry ingredients(flour, baking powder and salt)in a large bowl.
- In another bowl, mix the butter, lemon zest, sugar, eggs, vanilla extract and coconut extract if using.
- Fold the wet ingredients into the dry ones until thoroughly combined. Add the shredded coconut and coconut milk and mix well.*
- Divide equally between two greased 8" tins and Bake in the oven for 30 minutes at 180ºC (fan assisted). To check that they are cooked through, use a toothpick or something similar to poke a hole through the centre of the cake, it should come out clean.Â
- Once the cakes are baked, set aside and leave them to cool completely. I like to do this by removing them from their tins and leaving on a wire rack, so they cool faster
- In the meantime, prepare the filling and toppings for the cake. Finely dice the fruit and whip the coconut cream.Â
- Level the surface of the sponge cakes by cutting the tops. You can either do it with a long knife or with a cake leveller.Â
- Spread some coconut cream on one of the sponges. Add a layer of fruit. I used strawberries, blueberries and kiwis (these are quite 'wet' and can seep into the cake so choose your fruit accordingly) but feel free to use your favourite fruits and slice/chop finely.
- On the second sponge, spread some jam. **
Place the second sponge over the first, strawberry side down (see video) - Decorate the cake by covering it with the remaining coconut cream. Use a spatula for an even smooth coverage (optional). If you want the coconut cream to be more like a frosting then feel free to add some powdered sugar.
- The Coconut Cake can be served right away or, if refrigerated, then take it out 5-10 minutes before serving.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
