Coconut cream cake

I have been wanting to make this coconut cream cake for a while. This time around was not able to make it gluten-free but next time I make it I will try to make it for those following a wheat free diet.


I have been wanting to make this coconut cream cake for a long time. While I have seen most of the coconut cream cakes out there using cake mixes, I just couldn’t bring myself to do that. Not even a healthy kind.

I find that making a cake from scratch perhaps takes an extra 2 minutes if that, the time that takes to gather the ingredients pretty much.

For the coconut cream cake batter of this cake I used my old coconut and lime recipe. I just simply rearranged a few ingredients and the result was just spectacular, if I say so myself :-)

My favorite part of this cake lies in the frosting. I have never had this combo before and to tell you the truth I don’t know what prompt me to do it.  I think I just discovered the most amazing frosting ever. The entire thing only contained 2 tablespoons of added sugar so I think this is another plus about this frosting.

I am going to use it to make some other sinful cupcakes so stay tuned for that too.

Note that I did not use the Coco Lopez for my coconut cake version but you can go ahead and use it. I am sure it will be extra coconuty!

For the dairy free people out there, know that you can totally make the frosting with just the coconut cream and keep the cake dairy free. Just a suggestion in case someone on a dairy free diet runs into wanting to make this recipe :-)

For my next posts I am going to try to make a few things that don’t require baking. After all, it is summer, I am in Spain, it is pretty warm and I am feeling like having no bake food and desserts…there, enough reasons for me!

Until my next post,

Stay safe, stay cool and enjoy!

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The mixture on the left is the coconut frosting. It is one of the best frosting recipes I have made in a while. I am in love with it!



Coconut cream cake

Miryam's original recipe

Yield: 10-12 servings

Total Time: 40 minutes



  • 1 14 oz can coconut cream, just the cream and not the juice
  • 1 cup heavy cream, omit and add more coconut cream for a dairy free option
  • 2 Tbsp organic sugar
  • 2 oz coconut chips, toasted


Preheat oven to 350F. Grease and flour a 8x8-inch square cake pan.

In a bowl, I use a regular wire whisk to do this, combine eggs, milk, sugar, shredded coconut and oil. Add flour, baking soda, baking powder and coconut extract.

Pour the batter into the prepared pan and bake until golden, 30-35 minutes or until a tester inserted into the center comes out clean. If you are using the Coco Lopez, while cake is still hot, poke holes with fork and drizzle Coco Lopez evenly over the top. Cool cake completely.

With a hand held electric mixer whip heavy cream and unrefined sugar until firm peaks form. Add coconut cream and fold gently. Spread heavy cream mixture evenly over the cake and sprinkle with the toasted coconut.

Keep left over cake covered in the refrigerator.


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Nutrition facts calculated based on the recipe giving 12 servings. Note that the saturated fat is high, however most of it comes from the coconut saturated fat which is a different type of saturated fat. A much better kind  indeed :-)


  1. This coconutty cake looks really amazing! The coconut lover in me really wants to bake it!

  2. I love love love coconut…especially in the summer!!

  3. That coconut frosting looks amazing! I would love to see how it goes as the frosting in a layer cake.

  4. Looks fantastic Miryam! Shared it on pinterest and twitter. Woot! :)

  5. What a gorgeous cake, Miryam! So light, tropical and summery. Perfect for enjoying with friends and family!

  6. What a gorgeous tropical cake! I love coconut ANYTHING!

  7. Oooh, this looks incredible! Especially that frosting! :) I gotta pin this!

  8. This cake looks gorgeous! And it also looks like it tastes like heaven!!

  9. I can eat that frosting all day long. I made frosting with coconut extract and heavy cream- very sinful and yummmmmmy!

  10. So lovely. My on time making coconut whipped cream was not altogether successful, but I know it was my own fault and I can’t wait to try again.

  11. Can’t get over how good the frosting looks. This coconut cake is definitely going in my to do list. Love love the pics.

  12. Wow – great post and photos! That frosting looks amazing!

  13. This looks amazing! I love love love coconut cake. And those chips on top?! So happy that I have some now. Yay! :)

  14. I am new to your blog-I haven’t tried any of the recipes yet but I am excited too! I do have one question though-I noticed you use olive oil in your recipes. What kind do you use-extra virgin, pure, light, etc. Or does it really matter? Could I even use coconut oil instead? Thanks and I can’t wait to try some of your recipes! :)

  15. I would love to try to make this since there are very little cake mixes where I live. However, they don’t sale coconut flavor in the Netherlands. Is there any substitutes?

  16. I made it and it is GREAT!

  17. Do you think I could use whit whole wheat flour in this recipe? Or is the pastry flour necessary?

  18. Thanks! It turned out great! Wish I could have found the Coco Lopez cream of coconut but it was still delicious :)

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