Easy Coconut Cream Cake

Photo Credit: How To Feed A Loon

What is it about coconut desserts that when once you start eating, you cannot stop. When it comes to cake recipes, nothing beats the taste of a moist cake that is slathered with a generous layer of coconut flavored buttercream frosting. This Easy Coconut Cream Cake recipe is the best of dessert recipes that is going to come together in no time easily. But because it's smothered with a delicious coconut frosting, it is better to let this cake sit assembled in the fridge for a whole day before you can serve it. That way, the cake becomes extra moist, and the flavors will make your guests happier than ever. What makes this cake super moist is that there is buttermilk added to the batter which makes the gluten in the all-purpose flour extra tender and that adds adequate moisture to the cake. You can make this wonderful coconut cake recipe as a fun cake during summer and spring when the temperatures start soaring higher and higher. There is nothing quite like eating a moist, chilled cake straight from the fridge. You can also make this cake for kids’ birthdays or just about any occasion. This recipe is good for making even bite-sized cupcakes for your guests. A simpler way to assemble this cake would be to use a ready made cake from the grocery store or stick to cake mixes when you’re running out of time. Alternately, you could also dip ladyfingers or any crackers of your choice in a coconut sugar syrup and then slap on some freshly made coconut frosting on top and then let it chill until ready to be served.

Buttermilk contains bacteria cultures that tenderize the gluten in the cake batter resulting in a more dense and moist texture. You can substitute buttermilk with sour cream or Greek yogurt or full fat thick plain yogurt or use the fat-free sour cream as one of the many alternatives that are available in recipes that call for buttermilk. If you do not have buttermilk readily available, you can make a fresh batch right in your kitchen. To 1 cup of milk add one tablespoon of vinegar or lemon juice and let it sit for five minutes. The vinegar reacts with the liquid and curdles resulting to buttermilk.

Coconut flakes have a natural sweetness that adds a distinct flavor and gives dense texture to desserts. A healthier option to use in dessert recipes would be to opt for unsweetened coconut. You can find unsweetened coconut at any health food store and sometimes called as ‘desiccated’ coconut. You could even make unsweetened coconut flakes in your kitchen to get the maximum health benefits. Just throw coconut bits into a blender or a coffee grinder and blend them until you get a coarse texture. It is important to know that coconut nutrition plays a vital role in promoting lauric acid to the body, which is known for being antiviral, antibacterial and antifungal. Besides the several health benefits that come from unsweetened coconut nutrition, it is also low in carbs and loaded with fiber.

You might want to add this recipe to your list of best cake recipes and keep it handy for future. Thank you to Kris & Wesley at the How To Feed A Loon recipe blog for sharing this Easy Coconut Cream Cake recipe with us. Do visit the blog for more recipes. This Easy Coconut Cream Cake recipe is wonderfully tempting and a sheer delight for more helpings especially if you love creamy coconut pie like flavour in cakes. Make some today for friends and family!

Learn MORE / Get RECIPE at How To Feed A Loon


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