Lovely and moist Vanilla and Coconut Cake. 4 layers of Vanilla and coconut flavoured sponge. Sandwiched together with thin layers of jam and Coconut Cream Buttercream filling and frosting.
Coconut cream is used in all sorts of cooking and baking. It’s one of my favourite flavours. I’ve used it in other coconut cake recipes, such as this Coconut and Lime Cake with a lime syrup drizzle. Or this Cherry and Coconut Cake decorated with a water icing, and glace cherries. Both recipes include desiccated coconut.
This recipe is adapted from the Coconut Sunshine Cake recipe in my cook book. The Clandestine Cake Cook Book.
What is the Difference Between Coconut Milk and Coconut Cream?
This recipe uses Coconut Cream. Before you start to buy the ingredients. I want to tell you what the difference is between Coconut Milk and Coconut Cream.
Coconut Milk, has the same consistency as cow’s milk and is made by simmering shredded coconut meat with water.
Coconut Cream is also made by simmering coconut meat with water but in a higher concentration. Making it a much thicker and creamier version of coconut milk.
Cream of Coconut is a sweetened version of coconut cream. It is not a like for like an alternative to coconut cream because of the added sweetener.
Coconut water is the clear natural juice/liquid you will find when you crack open a coconut
How to Make a Vanilla and Coconut Cake
While the oven is heating up. Grease and line 2 x 19cm (7 & 1/2 inch) loose-bottomed sandwich cake tins. Sandwich tins make it much easier when it comes to releasing the cakes when baked.
Once your fluffy cake mixture is ready. Pour the batter evenly into each tin.
I often use scales to ensure that I have an even amount of cake batter in each tin.
Bake for 20 – 25 or until baked. Testing the centre of each cake with a skewer until it comes out clean.
Leave the cakes to cool in their tins for 5 mins, before turning out onto a wire rack to cool completely. The domes often settle a little so no need to do any chopping at this stage. But if your cakes have risen too high, and don’t settle, you may want to slice a little off the top. But not too much. Save and freeze any offcuts for trifles.
While the cakes are cooling you can start to make the Coconut Buttercream Once that’s ready. Check that the cakes have cooled completely before slicing each cake in half horizontally.
Add a thin layer of Coconut Buttercream to three of the cake layers, followed by a thin layer of jam. Leave the fourth layer untouched.
Find a nice large cake stand or plate. Place each of the three layers on top of each other. With the undecorated layer on the top.
Cover the whole cake in a thin layer with half of the remaining coconut buttercream. Finishing off with a coating of desiccated coconut on the top and sides of the cake.
Add the remaining buttercream to a piping bag fitted with your favourite nozzle. Pipe rosettes on the top. Topped with a slice of glace cherry. Remember to wash off the sugar syrup from the cherries first.
This cake makes 12 good slices and will keep for a few days in an airtight container.
- I often use scales to ensure that I have an even amount of cake batter in each tin.
- Wash the syrup off the cherries. Pat and dry them with a clean towel before slicing and adding to the cake.
- This recipe uses Coconut Cream. Read my notes about the differences.
Keen to Bake More?
If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Vanilla and Coconut Cake
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
- 200 g butter softened
- 225 g caster sugar
- 4 medium eggs
- 225 g self raising flour
- 150 ml coconut cream
- 1 teaspoon baking powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 75 g desiccated coconut
Coconut Buttercream and Filling
- 400 g Icing sugar sieved
- 200 g Butter softened
- 4 tablespoons coconut cream
- ½ teaspoon vanilla extract
- 100 g Fruit Jam
- 50 g desiccated coconut
- 6 glace cherries washed and sliced in half
- Preheat the oven to 180 deg c/fan. 160 c conventional oven.
- Grease and line 2 x 19cm/7 & 1/2 inch loose bottomed sandwich cake tins.
- Using an electric mixer. Beat the butter and sugar together until light and fluffy.
- Continue beating. Add the eggs one at a time, adding a tablespoon of flour between each one, to help prevent curdling.
- Mix in the coconut cream and vanilla extract until well combined.
- Fold in the remaining flour, baking powder, (it helps if you sieve the flour and baking powder together first) salt and desiccated coconut. Mix until well combined.
- Pour the mixture evenly into each tin. Bake for 20 – 25 or until baked. Testing the centre of each cake with a skewer until it comes out clean.
- Leave the cakes to cool in their tins for 5 mins, before turning out onto a wire rack to cool completely.
- Make the Buttercream
- Beat the butter with an electric mixer until light and fluffy. Gradually add the sieved icing sugar until you have a thick light fluffy consistency. Add the coconut cream and vanilla extract. Mix until well combined.
- Slice each cake in half horizontally.
- Add a thin layer of Coconut Buttercream to three of the cake layers, followed by a thin layer of jam. Leave the 4th layer uncovered.
- Find a nice large cake stand or plate. Place each of the three layers on top of each other. With the undecorated layer on the top.
- Cover the whole cake in a thin layer, with half of the remaining buttercream.
- Coat the top and side of the cake with desiccated coconut.
- Add the remaining buttercream to a piping bag fitted with your favourite nozzle. Pipe rosettes on the top. Topped with a slice of glace cherry. Remember to wash off the sugar syrup from the cherries first.