Coconut Cream Cake (Semi-Homemade)

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This is my husband’s favorite birthday cake to date! It’s packed with coconut flavor, creamy and delicious. It’s so easy to make, with the help of my friend Betty 😉 All you have to do is make some adjustments to the written recipe on the box and you’re in business!

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Coconut Cream Cake (Semi-Homemade)

An easy and delicious cake packed with coconut flavor!
Course Dessert
Cuisine American
Keyword cake, coconut cream cake, coconut dessert
Servings 10 people

Ingredients

Cake

  • 1 box Betty Crocker WHITE Cake Mix
  • 4 Egg Whites
  • 1/2 cup Neutral Oil (I'm using Avocado Oil)
  • 3/4 cup Coconut Cream
  • 2 tsp Coconut Extract

Coconut Whipped Cream

  • 3 cups Heavy Cream
  • 1 cup Coconut Milk or Cream
  • 1 cup Confectioner's Sugar
  • 1 tbsp Coconut Extract

Toppings

  • Sliced Almonds
  • Sweetened Coconut Flakes

Instructions

  • Preheat the oven to 350°F.
  • Add the cake mix to a large bowl. To that add the egg whites, coconut cream, oil, and coconut extract. IMPORTANT: when adding the coconut cream, do not add the liquid that has separated from the cream in the can just the thick cream.
  • Using a hand mixer, mix for approximately two minutes until you have a thick batter.
  • Evenly distribute the batter into 2 – 9 inch cake pans that are sprayed with non-stick baking spray.
  • Bake for approximately 35 minutes, until a knife comes out clean. I usually check the cake at 25 minutes to see how it's doing. Once done, let it cool for five minutes in the pan and then remove it from the pan onto a wire rack to completely cool. This step can be done the day before, and once the cake has cooled, wrap it in plastic wrap and refrigerate.

Coconut Whipped Cream

  • To a large deep bowl, add heavy cream and either coconut milk or coconut cream. **Using coconut milk will give you a lighter softer whipped cream as opposed to using coconut cream, which will give you a thicker, stiffer whipped cream.**
  • Add confectioners sugar and coconut extract. Begin mixing on a low speed so that the cream doesn't splatter everywhere and slowly increase the speed as it gets thicker. Beat until you have achieved stiff peaks. This process could take anywhere between 3 to 5 minutes.
  • Once the cake is cooled completely you can begin to assemble it.
  • Place the first layer onto your serving dish. Use a serrated knife to cut the crust off the top. Add the coconut whipped cream on top about an inch thick and then sprinkle with sliced almonds.
  • Add the second layer of cake on top of that. Now, using an offset spatula cover the entire cake with the rest of the whipped cream.
  • Coat the entire edge of the cake with sliced almonds by taking handfuls of almonds and sticking them to the sides of the cake as best you can. Top with sweetened coconut flakes. Optionally you can toast the coconut flakes to give it a toasty flavor. Be sure to let the coconut flakes cool before placing them on the whipped cream.
  • This cake needs to stay refrigerated to maintain its consistency, as well as the fact that whipped cream will spoil at room temperature.
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