Coconut Cream Cake Recipe

Have you tried making a Coconut Related Cake before? I have not and this has got to be my first attempt at making a Coconut Cream Cake. When Ayam Brand Singapore sent me some of their products to try, I was greatly inspired to make a coconut related something. Their coconut milk and coconut cream are 100%, making them taste almost close to what you get from the real coconut. They are also free from preservatives and have no coloring or flavoring added.

Coconut Cake

This Coconut Cream Cake shouts Coconut in all ways. It’s made by mixing in coconut milk to the cake batter and baking it resulting in a moist tender cake that taste so coconutyy. If that is not enough, I also whipped up a delicious silky coconut cream frosting to spread in between the cake layers. This Coconut Cream is so simple to make, even I was amazed at how fast it took to get me a cream suitable for frosting.

Coconut Cream Frosting

The picture above is made using two cans (270ml each) of Ayam Brand Coconut Cream. All you have to do is refrigerate the can overnight or at least 24 hours so the cream becomes solid. Remove the solid portion of the cream into a bowl and discard the leftover watery liquid that sinks to the bottom. Add a little icing sugar ( I used around 1/4 cup) for each can. Then whip whip whip using an electric mixer. Frosting should come together very quickly.. Less than a min for sure. VIOLA! You get this amazing smooth delicious coconut cream frosting that goes well with alot of desserts.

Frosting a cake

I wanted to pair this Coconut Cream Cake with something fruity and tangy as well so here comes the humble pineapple filling. Mum had a can of leftover pineapple slices sitting in the pantry so I took the opportunity to make full use of it. Discard the syrup and mash the pineapples to small pieces. Cook it over the stove with a little cornstarch and castor sugar until shining and glossy like. Refrigerate to set overnight

Pineapple Cake

See those brown crumble like thing at the side of the cake as well as the top of the cake? They are actually Gula Melake Dessicated Coconut. Well we all know by now that Gula Melaka and Coconut are a match made in heaven. I wanted to ( All the time actually) combine gula melaka with coconut so i drizzled some Gula Melaka syrup on dessicated coconut shavings and mix them thoroughly. You can also make a Crunchier version where you toast them in the oven for a few mins. The SMELL IS FANTASTIC!!

So have i enticed you to make some Coconut Cake? I promise you’ll love it. Head further down for the recipe!

Coconut Pineapple Cake

Some other Recipes that you might love:

Crispy Gula Melaka Coconut Crumbs

Gula Melaka Coconut

Pandan Gula Melaka Cake

Pandan Gula Melaka Cake

Gula Melaka Cake

Gula Melaka Cake

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Coconut Cream Cake

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Coconut Cream Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins

A delicious Coconut cream cake with coconut cream frosting and pineapple filling

Course: cake, coconut, Dessert
Cuisine: desserts
Keyword: cakes, coconutcake, coconutcream, desserts, brownies, chocolate, pineapple, pineapplecake
Servings: 6 people
Ingredients for the Coconut Cake:
  • 1 cup cake flour
  • 1/2 tbsp baking powder
  • 1/4 cup (Or 56g) unsalted butter room temperature
  • 1 cup Castor Sugar
  • 1/2+1/8 cup canned unsweetened coconut milk
  • 3 large egg whites
  • 1/4 tsp cream of tar tar
Ingredients For the Pineapple Filling:
  • 300 g crushed pineapple
  • 1/3 cup granulated sugar
  • 1 Tbsp cornstarch
Ingredients for the Coconut Cream Frosting:
  • 2 cans Coconut Cream 270ml each
  • 1/2 cup icing sugar
Instructions for the cake:
  1. Line the bottom of three 6" inch round cake pans with parchment paper.
  2. Preheat oven to 350 degrees F or 175 degrees Celcius.
  3. In mixing bowl, Sift together flour and baking powder 

  4. In a separate mixing bowl, beat the butter on medium speed with a hand mixer for 1 minute, until light and fluffy.
  5. Add sugar and mix 1 minute.
  6. Add coconut milk and mix until combined.
  7. Then add flour
  8. In another bowl, beat egg whites with cream of tartar until stiff peaks form.
  9. Fold the egg whites gently into the batter in 3 additions until incorporated.

  10. Divide batter evenly between the pans.
  11. Bake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  12. Remove the pans from the oven and allow to cool completely before unmolding
Instructions for the Pineapple Filling:
  1. Add all ingredients to medium saucepan over medium heat. Stir well to combine.
  2. Cook, stirring frequently, until mixture thickens and looks "glossy", about 5-8 minutes.
  3. Cool completely before using
Instructions for the coconut frosting:
  1. Place can of coconut cream in the refrigerator for at least 24 hours
  2. Remove the solid part of the cream and discard the watery portion that sinks to the bottom
  3. Whip cream with icing sugar until cream like ( Should come together pretty quickly)

Assembling the cake:
  1. Place your first cake layer on your cake board.
  2. Spread one layer of coconut cream frosting on it and then half of the pineapple filling over it.
  3. Top with another cake layer. Smooth a layer of frosting over it and then pineapple filling.
  4. Top with last cake layer.

  5. Frost the sides and top of the cake.
  6. Chill completely before consuming. Cake taste better the next day.



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