Coconut Cake with Coconut Whipped Cream Frosting (เค้กมะพร้าวหน้าครีมกะทิ)


coconut cake recipe
Please don’t tell this cake, but the best part of it is the frosting. It is also the frosting which is the reason why I’ve decided to break the Thai recipe streak with this cake. I’ll tell you more very soon why. For now, let’s enjoy this cake which is as coconut-y as it gets.

I like my cake eggy and moist, so I use my favorite génoise recipe here with added unsweetened coconut flakes, but you can use any white or yellow cake recipe you want.

Coconut Cake with Coconut Whipped Cream Frosting (เค้กมะพร้าวหน้าครีมกะทิ)
Makes one frosted 8-inch cake
Printable Version

Cake:
3 large eggs, at room temperature
1 cup (310g) granulated sugar
1/2 teaspoon salt
1/4 cup (56g) butter, melted and brought to room temperature
1 cup (138g) all-purpose flour
1 cup (80g) very fine unsweetened dried coconut flakes
1 teaspoon coconut extract
1/4 cup coconut rum (optional)

Frosting:
3/4 cup (6 fluid ounces) heavy cream, cold
1/4 cup (78g) granulated sugar
1/2 cup (50g) coconut milk powder

Garnish:
Extra coconut flakes (optional)

  • Preheat the oven to 350°F (180°C). Line an 8-inch pan (with edges at least 2 inches tall) with a piece of parchment paper.
  • In a bowl of an electric mixer, beat the eggs until tripled in volume and light, adding 1/4 cup of the sugar to them at a time along the way.
  • With a rubber spatula, fold in the flour, salt, and coconut flakes alternately with the melted butter and coconut extract. Make sure everything is well blended.
  • Pour the batter into the prepared pan and bake 40-45 minutes.
  • Let the cake cool completely in the pan, unmold, and frost.
  • This is optional, but you can pump up the flavor of the cake by poking the warm cake (while it’s still in the pan) with a bamboo skewer several times and pouring the coconut rum over it. Cover the cake and let it absorb the flavor of the rum for 5-6 hours or overnight (no need to refrigerate) before frosting it.
  • For the frosting, beat the three ingredients together until the cream forms stiff peaks. Frost the cake with it. Sprinkle more coconut flakes on top, if desired.
  • 7 Responses to Coconut Cake with Coconut Whipped Cream Frosting (เค้กมะพร้าวหน้าครีมกะทิ)

    1. Wendy August 1, 2011 at 7:37 pm #

      I love you. I love this site. I am as white girl as they come, but I LOVE Thai. Not crappy Thai. Really good Thai. You are amazing Thank you for doing this site so beautifully. Huge Fan.

    2. Admin August 1, 2011 at 7:41 pm #

      Wendy – Thank you!

    3. Диана August 2, 2011 at 5:08 pm #

      coconut cakes are so crazyyyyyyy <3

    4. Pick Yin August 3, 2011 at 6:48 am #

      My birthday is coming up and this cake is now a contender as my big day’s cake. Thank you for the recipe!

    5. Kevin August 11, 2011 at 1:07 am #

      That coconut cake looks so good!

    6. Cherrie February 24, 2013 at 5:23 pm #

      Hi Leela, I’m always in awe of your recipes, and have tried several of them without fail, enjoying them every time. With this cake though I had a bit of a problem, the cake itself is very very dense and hard. Even when it’s warm out of the oven. Is there any way to make it fluffier like your squash mascarpone cake? Would the secret be to switch all purpose flour to cake flour?

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