Ultimate Coconut Cake Recipe

This Ultimate Coconut Cake is a rich and decadent recipe, which is the famous multi-layered showstopper from the Peninsula Grill in Charleston. It’s the ultimate special occasion dessert, a true labor of love that is absolutely worth the effort.

Ultimate Coconut Cake Ingredients

For the Coconut Cake:

• 1 lb (4 sticks) unsalted butter, at room temperature
• 3 cups granulated sugar
• 6 large eggs
• 4 ½ cups all-purpose flour
• 1 ½ tablespoons baking powder
• ½ teaspoon salt
• 1 ½ cups heavy cream
• 1 ½ tablespoons pure vanilla extract
• 1 teaspoon coconut extract

For the Simple Syrup:

• ¾ cup water
• ¾ cup sugar

For the Coconut Filling:

• 5 cups heavy cream
• 3 cups sugar
• 1 pound (4 sticks) unsalted butter
• ¼ cup cornstarch
• 1 teaspoon pure vanilla extract
• 9 cups sweetened shredded coconut

For the Cream Cheese Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners’ sugar
• 1 vanilla bean, seeds scraped

For Assembly:

• 2 cups sweetened shredded coconut flakes, toasted

How To Make the Ultimate Coconut Cake

Make the Coconut Filling (Day Before):

1. In a medium saucepan, bring the 5 cups of heavy cream, 3 cups of sugar, and 1 pound of butter to a boil over medium-high heat, stirring until the sugar dissolves.
2. In a small bowl, mix the cornstarch, vanilla, and 1 tablespoon of water to a smooth slurry. Whisk this into the boiling cream mixture and simmer for 1 minute until thickened.
3. Pulse the 9 cups of shredded coconut in a food processor until finely chopped. Remove the cream mixture from the heat and stir in the chopped coconut.
4. Pour the filling into a large baking dish, let it cool, then cover with plastic wrap and chill overnight.

Make the Cake Layers:

1. Preheat the oven to 325°F. Spray two 10-inch round cake pans with baking spray.
2. In a stand mixer, cream the 1 lb of butter and 3 cups of sugar until light and fluffy (5-6 minutes). Add the eggs one at a time.
3. In a large bowl, sift together the flour, baking powder, and salt. In a small bowl, mix the 1 ½ cups of heavy cream with the vanilla and coconut extracts.
4. On low speed, alternate adding the flour mixture and the cream mixture to the butter mixture, beginning and ending with the flour.
5. Divide the batter between the two pans and bake for 40 to 45 minutes, until a toothpick comes out clean. Let the cakes cool completely on a wire rack.

Make the Simple Syrup and Frosting:

1. Syrup: Boil the water and sugar in a saucepan until the sugar is dissolved. Let it cool completely.
2. Frosting: In a stand mixer, beat the 1 cup of butter and the cream cheese until creamy. On low speed, slowly add the vanilla extract, vanilla bean seeds, and confectioners’ sugar. Beat until smooth and creamy, about 3 minutes.

Assemble the Cake:

1. Toast the 2 cups of coconut flakes in a 375°F oven for 5-7 minutes until golden.
2. Using a long serrated knife, carefully slice each of the two cooled cakes into three even layers, for a total of six layers.
3. Place the first cake layer on a serving plate. Brush it with about one-fifth of the simple syrup. Spread with about 2 cups of the chilled coconut filling.
4. Repeat this process with the next four layers, brushing each with syrup and spreading with filling. Place the final cake layer on top.
5. Frost the top and sides of the cake with the cream cheese frosting. Press the toasted coconut flakes into the sides of the cake.
6. Chill the cake for at least 5 hours, or up to 5 days, before serving.

Recipe Tips

• How to make this less overwhelming? This is a project cake. Follow the timeline: make the filling and simple syrup on Day 1. Bake the cakes and make the frosting on Day 2, then assemble. The cake needs to chill for at least 5 hours, but it’s even better the next day.
• Can I make a smaller version? Yes, you can easily halve all the component recipes and bake the cake in two 8-inch pans to create a smaller, yet still impressive, layer cake.
• How to get even cake layers? After the cakes have cooled completely, chilling them in the refrigerator for about 30 minutes will make them firmer and much easier to slice into clean, even layers.
• What if my filling seems lumpy after chilling? As the recipe notes, just before using the chilled filling, place it in the bowl of an electric mixer and beat it for 4-5 minutes until it becomes smooth and creamy again.

What To Serve With Ultimate Coconut Cake

This incredibly rich and decadent cake is a true showstopper that needs no accompaniment.

• It is best served on its own.
• A cup of strong black coffee or an espresso is the perfect pairing to cut the sweetness.

How To Store Ultimate Coconut Cake

• Refrigerate: This cake must be stored in the refrigerator due to the cream cheese frosting and coconut filling. Keep it in a cake container or loosely covered. It will keep for up to 5 days, and the flavor and texture improve after the first day. For the best experience, let slices sit at room temperature for 20-30 minutes before serving.

Ultimate Coconut Cake Nutrition Facts

• Serving Size: 1 slice
• Calories: 950 kcal
• Fat: 60g
• Carbohydrates: 95g
• Protein: 10g

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

FAQs

Try More Recipes:

• Coconut Chiffon Cake with Chocolate Frosting Recipe
• Meyer-Lemon and Coconut Layer Cake Recipe
• Chocolate-Coconut Sheet Cake Recipe