Martha Stewart Coconut Cream Cake

This Martha Stewart Coconut Cream Cake is a moist and rich dessert, which uses sweetened condensed milk and coconut milk for intense coconut flavor. It’s a perfect make-ahead cake for entertaining, ideal for holidays, potlucks, or spring celebrations.

Martha Stewart Coconut Cream Cake Ingredients

For the Cake:

• 1 stick unsalted butter, melted and cooled, plus more for pans
• 6 large eggs, separated
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 cup sugar
• 1/3 cup flaked unsweetened coconut, toasted and finely ground
• 1 cup all-purpose flour, divided

For the Soaking Mixture:

• 2 cups heavy cream, divided
• 1 can (13.75 ounces) unsweetened coconut milk
• 1 can (14 ounces) sweetened condensed milk

For Serving:

• 3 cups mixed fresh berries (about 12 ounces)

How To Make Martha Stewart Coconut Cream Cake

1. Prep oven and pan: Preheat oven to 350°F. Butter a 9-by-13-inch glass baking dish generously.
2. Whip egg whites: In a stand mixer, whisk egg whites, baking soda, and salt on medium speed until soft peaks form (4–5 minutes).
3. Add yolks and sugar: Add egg yolks and whisk until well blended. Gradually add sugar, whisking until combined.
4. Fold in butter and coconut: Use a rubber spatula to gently fold in the melted butter and toasted, ground coconut.
5. Incorporate flour: Sift in 1/4 cup of the flour at a time, folding after each addition until all 1 cup is incorporated.
6. Bake the cake: Pour batter into the prepared pan and bake 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Soak the cake: While the cake bakes, whisk together 1 cup heavy cream, coconut milk, and sweetened condensed milk. Once the cake is out of the oven, pour the mixture evenly over the hot cake. Cool completely on a wire rack.
8. Chill: Cover with plastic wrap and refrigerate for at least 5 hours or overnight (up to 8 hours).
9. Top and serve: Just before serving, whip the remaining 1 cup of heavy cream to soft peaks. Spread over the chilled cake and serve with fresh mixed berries.

Recipe Tips

• Why pour milk mixture while the cake is hot? It helps the cake absorb all the liquid and become ultra-moist.
• Can I use sweetened coconut flakes? Stick with unsweetened for balance, since the condensed milk adds plenty of sweetness.
• Best way to toast coconut: Bake at 325°F for 5–8 minutes, stirring once or twice.
• Can I use canned whipped cream? Freshly whipped cream has better texture and flavor.
• How far ahead can I make it? Up to 1 day in advance. Add whipped cream and berries right before serving.

What To Serve With Coconut Cream Cake

This dessert pairs beautifully with light and fruity sides:

• Fresh mango or pineapple slices
• Coconut ice cream
• Mint tea or iced herbal tea
• Sparkling rosé or prosecco

How To Store Coconut Cream Cake

Refrigerate: Cover and store in the fridge for up to 3 days. Add whipped cream topping just before serving.

Freeze: Not recommended due to the dairy-rich topping and soaked texture.

Coconut Cream Cake Nutrition Facts

• Calories: 485 per slice
• Fat: 30g
• Saturated Fat: 20g
• Carbohydrates: 45g
• Sugar: 32g
• Protein: 6g
• Sodium: 115mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use canned coconut cream instead of coconut milk?
Coconut cream is thicker and richer. You may need to adjust with a bit more cream or milk.

Why does the cake need to chill for hours?
This allows the milk mixture to fully soak in and flavors to develop.

Can I make this gluten-free?
Yes, substitute a gluten-free all-purpose flour blend.

How do I keep whipped cream stable for hours?
Add a spoonful of cornstarch or use stabilized whipped cream if needed.

Try More Recipes:

• Martha Stewart Coconut Cloud Cake
• Martha Stewart Coconut Chiffon Cake
• Martha Stewart Coconut Cake