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–+ servings
A four-layer coconut cake covered in toasted coconut on a black and white cake stand with a slice taken out to show the cross-section.
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5 from 3 votes

Coconut Caramel Cake

This four-layer coconut cake features layers of extraordinarily tender white cake, coconut pastry cream, coconut caramel and coconut buttercream all covered in toasted coconut for a show-stopping dessert with subtle layers of coconut
Prep Time2 hours 30 minutes
Cook Time1 hour
Course: Dessert
Servings: 20 people
Author: Erika Kwee

Equipment

  • 1 half sheet pan (13x18")
  • 1 small saucepan
  • 1 baking sheet
  • 1 Electric mixer

Ingredients

Coconut pastry cream

  • 3/4 cup full-fat coconut milk* 170g
  • 1/4 cup whole milk 57g
  • 1/4 cup granulated sugar 50g
  • 2 large egg yolks reserve the whites for the cake!
  • 1 tbsp cornstarch
  • 1/2 tsp kosher salt
  • 2 tbsp unsalted butter 28g
  • 3/4 tsp vanilla extract

Coconut cake

  • 3 3/4 cups all-purpose flour 450g
  • 2 1/4 cups granulated sugar 450g
  • 3 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 3/4 cup unsalted butter, softened to room temperature 170g
  • 1 cup + 2 tbsp sour cream, at room temperature 254g
  • 3/4 cup full-fat coconut milk, at room temperature or warmed 170g
  • 6 tbsp neutral oil 75g
  • 1/4 cup whole milk, at room temperature
  • 1 large egg, at room temperature 50
  • 2 large egg whites, at room temperature 60-70g
  • 1 tbsp vanilla extract

Coconut caramel

  • 1/2 cup granulated sugar 100g
  • 2 tbsp unsalted butter 28g
  • 2 tbsp full-fat coconut milk 38g
  • 1/4 tsp kosher salt

Coconut buttercream

  • 8 tbsp unsalted butter, softened 113g
  • 2 cups powdered sugar 226g
  • 2-4 tbsp full-fat coconut milk
  • 3/4 tsp vanilla extract
  • 1/4 tsp kosher salt

For assembly

  • 2 cups sweetened, shredded coconut

Instructions

Make the coconut pastry cream

  • In a small saucepan, add 3/4 cup full-fat coconut milk*, 1/4 cup whole milk and 1/4 cup granulated sugar and bring set over medium low heat until just starting to steam.
  • In a separate heat-proof bowl, whisk together 2 large egg yolks, 1 tbsp cornstarch and 1/2 tsp kosher salt until smooth.
  • Slowly stream the hot milk mixture into the egg yolk mixture while whisking constantly. Once you've added about half the mixture, pour the yolk mixture back into the saucepan and set over medium low heat again, whisking constantly.
  • Once the mixture thickens to the point where you can see marks of the whisk in the cream (1-2 minutes), remove from heat and pour back into the heat-proof bowl. Whisk in the vanilla and butter until smooth. Cover with plastic wrap (pressed against the surface of the pudding to prevent a skin from forming) and refrigerate until cold, at least 3 hours or up to overnight.

Make the coconut cake

  • Preheat the oven to 325 F. Grease and line a half sheet pan (13x18") with parchment paper.
  • In the bowl of a stand mixer fitted with a paddle attachment, add 3 3/4 cups all-purpose flour, 2 1/4 cups granulated sugar, 3 1/4 tsp baking powder and 1 tsp kosher salt and mix to combine.
  • With the mixer on low speed, add the 3/4 cup unsalted butter, softened to room temperature, 1 tbsp at a time, until all the butter is incorporated. Continue mixing for at least one full minute–the mixture should look sandy with tiny bits of butter.
  • Meanwhile, in a large measuring cup or medium mixing bowl, whisk together 1 cup + 2 tbsp sour cream, at room temperature, 3/4 cup full-fat coconut milk, at room temperature or warmed, 6 tbsp neutral oil, 1/4 cup whole milk, at room temperature, 1 large egg, at room temperature, 2 large egg whites, at room temperature and 1 tbsp vanilla extract. (If the coconut milk is chunky from the can, try microwaving it for 30 seconds to get smooth it out. If you forgot to bring your sour cream to room temperature, whisk the sour cream and coconut milk together, then microwave for 30 seconds to warm.)
  • Slowly stream the sour cream mixture into the dry ingredients. Once the mixture is fully incorporated, mix on medium speed for 1 minute until you have a smooth and silky batter.
  • Pour batter into the prepared pan and bake for 37-42 minutes, or until the edges are golden and the middle springs back under your finger.

Toast the coconut

  • While the cake is baking, spread 2 cups sweetened, shredded coconut on a baking sheet in an even layer. Bake at 325 F (alongside the cake if there's room) for 10-15 minutes, stirring every 5 minutes, or until the coconut is a light golden brown. Set aside to cool completely.

Make the caramel

  • Make sure your butter, coconut milk and salt are measured out and ready to use before starting.
    Add 1/2 cup granulated sugar to a small saucepan and set over medium low heat. Let cook until most of the sugar has melted into an amber syrup, nudging any unmelted sugar if needed. As soon as all the sugar has melted, quickly and carefully add 2 tbsp unsalted butter (mixture will sputter and foam up) and whisk until mostly incorporated, about 20 seconds.
  • Quickly and carefully add 2 tbsp full-fat coconut milk and whisk again until smooth. Remove from heat and whisk in 1/4 tsp kosher salt; transfer to a heat-proof bowl to cool.
  • Make the coconut buttercream
  • In the bowl of a stand mixer, add 8 tbsp unsalted butter, softened and beat on medium until softened and creamy.
  • Gradually add 2 cups powdered sugar about 1/2 cup at a time on low speed until incorporated. Add 2 tbsp coconut milk, 3/4 tsp vanilla extract and 1/4 tsp kosher salt and beat on medium speed for about 3 minutes, or until pale white and very fluffy. If the frosting looks a bit stiff, add the remaining 2 tbsp coconut milk. Use immediately (or store overnight and re-whip before using).

Assembly

  • Trim the edges of the cooled cake and cut into four equal rectangles. Lay down the first rectangle of cake and spread 1/3 of the coconut pastry cream evenly on top. Drizzle 1/3 of the caramel on top and spread evenly.
  • Repeat with the remaining 3 layers of cake, pastry cream and caramel, ending with the last layer of cake and filling in any drooping edges with cake scraps. Frost the entire cake with the coconut buttercream--this will be a relatively thin layer of frosting. Gently press the toasted coconut onto all sides of the cake.
    Keep at room temperature if serving in the next couple hours; otherwise refrigerate until ready to serve!

Notes

*Full-fat coconut milk from the can is what I used and recommend in this recipe. It's best to use room temperature coconut milk--shake well before using so you get a mix of the coconut cream and water.
If you'd like a stronger coconut flavor, I recommend adding ~1/2 tsp coconut extract to the coconut buttercream, coconut pastry cream and/or the cake. Taste and adjust to your preference. 
For substitutions, see the Ingredients section.

Nutrition

Serving: 1