Coconut Cream Dream Layer Cake
Moist coconut layers with silky coconut custard, mascarpone coconut frosting, toasted coconut and white chocolate curls.
Bobbie confirmed the 1½ cups sugar is used once: cream it with the butter, and do not add sugar to the flour mixture. Bobbie's tips: use full-fat coconut milk; toast the coconut for deeper flavour and colour; chill the custard well so it spreads easily; room-temperature ingredients make a fluffier frosting; chill the cake, then use a hot knife wiped between cuts; it tastes even better the next day. Variations: add 1 cup well-drained crushed pineapple to the filling; lime coconut (1 tbsp lime zest in batter and filling); melted white or dark chocolate between layers; ½ cup toasted almonds; cupcakes (bake 18–20 minutes); 1:1 gluten-free flour. Storage: covered in the fridge up to 5 days; freeze without decorative toppings up to 2 months, thaw overnight in the fridge and add fresh toppings before serving.
Ingredients
Coconut cake layers
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 4 large eggs
- 1 cup full-fat coconut milk
- ½ cup sour cream
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut (for batter)
Coconut custard filling
- 2 cups whole milk
- 1 cup full-fat coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 cup sweetened shredded coconut
Mascarpone coconut frosting
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz mascarpone cheese, softened
- 4 cups powdered sugar
- ¼ cup full-fat coconut milk (as needed)
- 1 tsp vanilla extract
- ½ tsp coconut extract
- 1 cup sweetened shredded coconut (for outer coating)
Additional toppings
- 1 cup toasted coconut flakes (unsweetened or sweetened)
- ½ cup white chocolate curls or shavings
- Optional: coconut truffles or macarons for garnish
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Method
- 1
Make the coconut cake layers: preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. Whisk the flour, baking powder, baking soda and salt in a bowl. In another bowl, beat the butter and the full 1½ cups sugar until light and fluffy. Add the eggs one at a time. Mix in the coconut milk, sour cream, vanilla and coconut extract. Add the dry ingredients and mix until just combined. Fold in the shredded coconut. Divide evenly between the pans and bake for 28–30 minutes, or until a toothpick comes out clean. Let cool completely.
- 2
Make the coconut custard filling: in a saucepan, whisk the milk, coconut milk, sugar, cornstarch and salt until smooth. Whisk in the egg yolks and cook over medium heat, whisking constantly, until thickened (5–8 minutes). Remove from heat and stir in the butter, vanilla and coconut extract. Fold in the shredded coconut. Transfer to a bowl, cover with plastic wrap (directly on the surface), and chill until cold.
- 3
Make the mascarpone coconut frosting: beat the butter and mascarpone until smooth and creamy. Add the powdered sugar, coconut milk, vanilla and coconut extract. Beat on medium-high speed until light and fluffy. Add more coconut milk if needed for spreading consistency.
- 4
Assemble the cake: place one cake layer on a stand. Spread a generous layer of coconut custard. Repeat with the remaining layers, finishing with a cake layer on top.
- 5
Frost the cake: frost the top and sides with mascarpone coconut frosting. Press shredded coconut onto the sides of the cake. Pipe decorative swirls on top.
- 6
Add the finishing touches: sprinkle toasted coconut over the top. Add white chocolate curls. Optional: garnish with coconut truffles or macarons.
- 7
Chill and serve: refrigerate for at least 1 hour before serving. Slice with a warm, clean knife for perfect layers.
Get this in a pack
Coconut Cream Dream Layer Cake is printed in Signature Cakes & Cheesecakes
11 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Card 144”. Written up by Bobbie's Kitchen · Updated 26 October 2026