Coconut Milk Cake

Using coconut milk in the cake layers, filling and frosting makes this deliciously rich coconut milk cake!

Make the cake layers

It's easiest to mix the batter using a stand or handheld mixer. Start by creaming butter and sugar together at medium speed until it's fluffy and lighter in colour. The butter should be at room temperature so that it mixes well with the sugar.

Switch to a lower speed and add the eggs. This Coconut Milk Cake recipe is at the end of this tutorial with a video showing how to make it. Add vanilla and coconut milk and when that's mixed in add the dry ingredients: flour, baking powder and salt.

When everything is mixed together, divide the batter between three greased 6 inch pans. These cakes bake beautifully flat but for the neatest slices of cake you can level them. Do this after the cakes cool using a serrated knife like a bread knife. By trimming off the top of each layer you'll leave them level. The tops of the cake are the perfect treat while you put this cake together!

Make the coconut frosting and filling

The coconut frosting for this cake is a cooked frosting, also called an ermine frosting. It's creamy and not too sweet and it compliments the cake wonderfully. To make it, whisk together flour, salt and both regular milk and coconut milk in a pan. Bring it to a simmer over low heat, whisking constantly until it thickens which will take 5 to 10 minutes. As soon as it thickens, switch to a spatula and scrape along the bottom and sides of the pan. This will prevent lumps. Stir for about 2 minutes until the mixture thickens enough to leave ribbons when you lift the spatula.

Take the pan off the heat and add vanilla before pouring it into a heat proof bowl. Press cling film or Saran Wrap down onto the surface to cover it. Then put this into the fridge for about 30 minutes to bring it to room temperature. You don't want to chill it, just cool it down.

To make the frosting, mix butter and sugar for about 3 minutes until it's soft and looks fluffy. Add the coconut mixture and mix for maybe two more minutes to make the filling and frosting for the cake. I can't wait for you to try this coconut frosting! In case you want to make more similar frosting recipes, try my eggnog cake or cookie dough cake!

Put the coconut milk cake together

To assemble this cake, start by spreading a bit of frosting onto the middle of a cake board. Then press your first cake layer down onto it to attach it. Spoon on about a quarter of a cup of the coconut frosting and spread it over the top of the cake layer. Then lower the next cake layer down, making sure it's positioned straight on top of the layer below. Repeat with another layer of filling and then the final cake layer. Put this into the fridge for 30 minutes or the freezer for 15 minutes to chill and set the filling before you frost it.

Frost the coconut milk cake

I always recommend doing a crumb coat of frosting before the final layer. A crumb coat is a thin layer of frosting to trap any crumbs that come off the cake. It prevents crumbs from getting into the final layer, making the cake look much neater. After smoothing the crumb coat, chill the cake again for 15 to 30 minutes in the fridge or freezer. The cold will set the crumb coat so that the next layer of frosting doesn't blend with it.

Then add another layer of frosting. I'm adding texture so I'm spreading it on quite thickly. You use a textured cake comb in exactly the same way as a straight edged cake comb so there's not need to learn a new technique! Rest the base of the comb down on the cake board to line it up straight against the side of the cake. Spin the turntable with your other hand. Push the cake comb very very gently against the frosting as the cake spins around to smooth it. Then swipe the comb away when you can't spin the turntable any further.

Spread some frosting over any gaps or indents in the frosting and then use the cake comb again. Do this as many times as you need until the frosting is smooth. Swipe sideways over the top of the cake to flatten the frosting that's sticking up, wiping your offset spatula or palette knife clean after each swipe. For more frosting ideas, take my free course on 10 Frosting Techniques!

Add finishing touches

To add a quick finishing touch, put the rest of the frosting into a piping bag with any star shaped tip. I'm using ga 4B. Pipe a border around the top of the cake, squeezing the piping bag to push out a textured bead shape. Then release your pressure as you pull the bag away. You'll leave a tail on the bead which you'll cover up with the next bead.

How to store and serve this coconut milk cake

This cake can be kept in the fridge for 3 days but should be served at room temperature. The cake and frosting taste best when they're soft so take it out of the fridge about 2 hours before you slice it. I hope you love this cake as much as I do!

You can also watch a video of how to make this Coconut Milk Cake:

Piña Colada Cake

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• Author: Emily
• Yield: a three-layer 8 inch cake 1x

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Description

This tropical summer cake is made with coconut milk layers and pineapple frosting. It's refreshing, fruity, and perfect for birthdays or beach parties!

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Ingredients

Units USM Scale 1x2x3x

For the cake layers:

• 1 cup unsalted butter
• 2 cups white sugar
• 4 eggs
• 1 1/3 cups coconut milk
• 1 teaspoon vanilla
• 3 cups plain flour (all-purpose)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

For the pineapple buttercream filling and frosting:

• 2 cups unsalted butter
• 6 cups powdered sugar (icing sugar)
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla
• 1.5 oz freeze dried pineapple
• 1-2 tablespoons whole milk (full fat)
• 2 tablespoons cream cheese
• 1/2 cup shredded coconut (for decoration)
• about 2 oz dried pineapple (for decoration)

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Instructions

To make the cake layers:

1. Using an electric mixer (a stand mixer or handheld), beat the butter and sugar at medium speed until light and creamy, about 3 minutes.
2. Add eggs two at a time, mixing on low speed to incorporate after each addition.
3. Add coconut milk and vanilla and mix at medium speed.
4. Add flour and baking powder and mix on the lowest speed until just combined.
5. Divide batter between three greased 6" cake pans and bake at 325F or 160C for 35 minutes or until cakes spring back up when poked in the middle.
6. Leave cakes in their pans for 10 minutes before turning out onto a cooling rack and let them cool completely.

To make the coconut filling and frosting:

1. Mix butter and sugar together at low speed for 4 minutes, until smooth. Add vanilla and salt and mix to combine.
2. Blend freeze-dried pineapple in a blender or food processor to make a powder. Mix the powder into the buttercream.
3. Scoop 1 cup of the pineapple buttercream into a small bowl and stir the cream cheese into it. This will be your filling.
4. To the rest of the pineapple buttercream add milk 1 tablespoon at a time until the buttercream is the consistency of peanut butter or stiff whipped cream. This will be your frosting.

To put the cake together:

1. Spread a bit of buttercream onto the middle of a cake board or flat plate or platter. Press the first cake layer onto the buttercream to secure it in place.
2. Spread half of the pineapple cream cheese buttercream to cover the top of the cake layer and then place the next cake layer on top. Spread the rest of the pineapple cream cheese buttercream on top and then add the final cake layer. If you have time, put the cake into the fridge for 30 minutes or the freezer for 15 minutes before frosting it.
3. Spread half of the pineapple buttercream to cover the cake with a crumb coat. Smooth with a cake comb or offset spatula. Let this set in the fridge or freezer for 15-30 minutes and then repeat with a final layer of pineapple buttercream.
4. To add texture onto the top of the cake, press the tip of your offset spatula down on the edge of the top of the cake and as you spin the cake, spiral inwards to the middle.
5. Place the cake on a tray and pour shredded coconut around the bottom. Press this into the bottom of the cake using your hands or a spoon or an offset spatula. Optionally, press dried pineapple 'flowers' into the top of the cake to decorate.
6. Serve this cake at room temperature. You can refrigerate it for 2-3 days but take it out of the fridge at least 2 hours before serving.

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