You won't want to miss this tender, flavorful Coconut Cream Cake with its white chiffon layers filled to the brim with a coconut laden pastry cream and finished with whipped cream and coconut.
Because this is so easy to finish, it was the first cake I taught the staff when they wanted to move from baking to finishing and decorating cakes. It's a no brainer and I can't think of a way to mess this up.
The recipe for the white chiffon cake came from a General Mills mailer I received early in the life of my bakery. It is, by far, the lightest, most tender, most moist white cake I've ever found. Because their recipe was made for bakeries, it used dry milk powder in the batter. I kept that in the home version also because I believe it is key to the outcome.
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Why this cake succeeds
- One of the best things about chiffon cakes is they are easy to make. While it does require whipping egg whites to fold in, adding a bit of sugar while whipping stabilizes them making it much easier.
- Milk is a tenderizer and this cake uses dried milk to keep it moist for days.
- Any cake that uses oil will maintain its moistness and keep better than a cake made with butter.
- It is almost impossible to mess up the finish. There is no need to get the whipped cream used to finish the cake perfectly smooth because the whole thing is covered with coconut.
- Because my pastry cream, unlike most, can be frozen and thawed perfectly, the cake can be made in its entirety and frozen.
- The cake layers and pastry cream can be made ahead, frozen, thawed and the cake assembled when convenient.
Recipe Ingredients
White Chiffon Cake
Ingredients read left to right.
BACK ROW: Baker's Sugar, cake flour, water
SECOND FROM BACK ROW: Dry milk, egg whites, granulated sugar, vegetable oil
THIRD FROM BACK ROW: Egg yolks, salt, water, baking powder
FRONT ROW: Cream of tartar, vanilla extract, almond extract
Pastry Cream Ingredients
Ingredients read left to right.
Back Row: Egg yolks, granulated sugar, milk
Middle Row: Water, vanilla extract, flour
Front Row: Gelatin
Filling Ingredients
Ingredients read left to right
BACK ROW: 3 layers white chiffon cake
FRONT ROW: Sweetened coconut, powdered sugar, pastry cream, heavy cream
*Be sure to see the recipe card below for the full ingredients list & instructions!*
Substitution
If you don't have dry milk powder, omit the 1 cup of water and use 1 cup of milk or half and half. Everything else is the same.
Step-by-Step Instructions
Pastry Cream
For step-by-step photos for making the pastry cream, please go to the photos of pastry cream from my book, European Tarts.
White Chiffon Layers
Step 1. Beat the flour, sugar, baking powder, salt, dry milk, vegetable oil, water, egg yolks, and both extracts together in a mixing bowl.
Step 2. The batter will the fairly thick.
Step 3. Add the additional water half at a time. The mixture will be more liquid after the additions.
Step 4. Whip the egg whites on medium high until the whisk leaves a distinct trail in them.
Step 5. Gradually add the baker's or granulated sugar and whip the whites until stiff.
Step 6. Stir in about ¼ of the beaten whites into the batter.
Step 7. Fold the remaining egg whites into the batter.
Step 8. Divide the batter between the three prepared pans.
Step 9. Cool the layers on a rack before releasing.
Step 10. The cake will pull away from the sides slightly and will fall just a bit. This is normal.
Filling and Assembly
Step 1. Place the heavy cream and powdered sugar into a mixing bowl
Step 2. Microwave the cold pastry cream for about 30 to 49 seconds to soften it. Whisk until smooth.
Step 3. Add the whipped cream to the softened pastry cream.
Step 4. Fold the cream and pastry cream together completely.
Step 5. Add the coconut to the filling.
Step 6. Place one layer of cake on a cake board to cake plate.
Step 7. Spread half of the filling to within a half inch of the side of the layer.
Step 8. Place the second layer on the cake and repeat filling it. Top with the last layer of cake. At this point it can be finished immediately although it will be much easier to freeze the cake first.
Step 9. Cover the sides of the cake with whipped cream.
Step 10. Spread the remainder of the cream on top of the cake.
Step 11. Smooth the sides of the cake using a bench scraper or a straight sided metal spatula.
Step 12. Place the coconut on a tray.
Step 13. Cover the sides of the cake with coconut. The easiest way to do this is the place the cake on the palm of your left hand. Scoop up some of the coconut from the tray and press it lightly onto the side of the cake.
Step 14. Press coconut lightly onto the top of the cake.
This marvel of a cake comes from the South. They loved cakes and this is one of their specialities.This cake has been part of Southern traditions for over 100 years. While there are many variations, the cake's main attraction is sweetened coconut - and lots of it.
Yellow cake or white cake is traditional.
A traditional Southern coconut cake is finished with a 7 minute cooked frosting that is similar to a light version of marshmallow. However, I have seen cream cheese, which I find too heavy as well as whipped cream and in some cases buttercream.
Expert Tips
- To ensure cake layers come out flat and not raised in the middle, please see my post on Cake Pan Prep.
- Cake flour makes the lightest most tender cake and is important in this recipe due to the low protein count. The gluten doesn't toughen up when mixed as it can in all-purpose and even pastry flour due to their higher protein count.
- Always incorporate flour into a cake on low to prevent activating the gluten.
- Freezing the cake after assembly will make it infinitely easier to frost and finish. The pastry cream filling can make for a wiggly cake when applying the whipped cream and coconut.
- Most any oil will due. I use canola oil but even a light olive oil is fine. I don't favor a stronger olive oil because they will interfere with the taste. A cake made with oil will retain its moistness far longer than one made with butter.
- When cooled, the cake pulls away slightly from the side and falls ever so slightly. This is how it should be.
- Baker's sugar, which is finely ground sugar but not powdered sugar, is the best for whipping with egg whites. It can be easily made at home. It can be found on my post Three Easy Sugar Fixes.
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Coconut Cream Cake
Equipment
- 3 9x2 inch round pans
- Parchment Paper
- Stand Mixer
- Large offset spatula
- Medium size metal spatula
Ingredients
White Chiffon Cake Layers
- 2 ¼ cup sifted cake flour (225 grams or 8 ounces)
- 1 cup sugar, + 1 tablespoon (215 grams or 7 ½ ounces)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup non-fat dry milk (30 grams or 1 ounce)*
- ½ cup vegetable oil
- ⅓ cup water
- 3 eggs, separated
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ⅔ cup water
- ½ teaspoon cream of tarter
- ½ cup granulated sugar (100 grams or 3 ½ ounces)
- * If you don't have access to dry milk powder, substitute 1 cup of milk or half and half for the 1 cup of water. All the rest is the same.
Pastry Cream
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
- 1 ⅓ cup milk
- 4 large egg yolks
- ½ cup granulated sugar (100 grams or 3 ½ ounces)
- 3 tablespoon flour (40 grams or 1 ½ ounces)
- 1 teaspoon vanilla extract
Assembly
- 1 cup heavy cream
- 3 tablespoons powdered sugar (22 grams or ¾ ounce)
- Pastry Cream, chilled
- 2 cups Coconut Sweetened and shredded (170 grams or 6 ounces)
- 3 White Chiffon Cake Layers, thawed if frozen
Frosting
- 1 ½ cup heavy cream
- ⅓ cup powdered sugar (40 grams or 1 ⅓ ounces)
- 1 teaspoon vanilla
- 3 cups Coconut Sweetened and shredded (255 grams or 9 ounces)
Instructions
White Chiffon Cake Layers
- Spray the center only of 3 - 9x2 inch round pans and line with parchment rounds. Spray the center only of the parchment. See Baking Pan Prep post for more information.
- Preheat the oven to 350°F.
- Place the flour, 1 cup + 1 tablespoon sugar, baking powder, salt, dry milk, vegetable oil, ⅓ cup water, egg yolks, vanilla and almond extracts in a mixing bowl. Mix on medium for 2 minutes, scraping well.
- Lower the speed of the mixer and add the ⅔ cup water one half at a time, mixing well after each addition. The mixture will be very liquid.
- In a clean mixing bowl fitted with the whisk attachment, beat the egg whites and cream of tarter until soft peaks form. Gradually add the remaining sugar, about a tablespoon at a time, and beat until medium stiff peaks form.
- Taste the meringue to make sure the texture is smooth and doesn’t seem sandy. If it is, continue mixing until it is smooth to the tongue.
- Whisk ¼ of the beaten whites into the batter; fold in the remaining whites.
- Divide the batter evenly between the pans (about 320 grams or 11 ¼ ounces each pan).
- Bake for 14 to 18 minutes. The cakes will be very slightly colored if at all, the tester will come out clean and the center will spring back when lightly touched.
- After cooling, the layers will fall slightly and pull away from the sides of the pans – that is how it should be.
Pastry Cream
- Soften the gelatin in the water and set aside.
- In a small saucepan, heat the milk until very hot but not boiling. Whisk the egg yolks and sugar together in a non-reactive bowl. Whisk in the flour. Add the hot milk slowly, whisking well between additions.
- Pour the mixture through a strainer into a medium size saucepan. Place over medium heat, whisking constantly, until it comes to a boil. Cook for 1 minute.
- Remove from over the heat and tear the gelatin into pieces (there is no need to liquefy the gelatin, the heat of the mixture will do this for you). Add them to the hot mixture. Add the vanilla and whisk until smooth.
- Transfer to a bowl. Place plastic wrap directly on the surface of the pastry cream, poke a few holes in it, and bring to room temperature. Chill at least 6 hours, up to 4 or 5 days in the refrigerator or freeze it for up to two months. Thaw in the refrigerator overnight to use.
- Yield: 2 cups
Filling and Assembly
- Combine the cream and powdered sugar in mixing bowl; beat until stiff. Remove to another bowl.
- Microwave the cold pastry cream for about 30 to 40 seconds to soften it. Whisk until smooth. Cool to room temperature.
- Fold the whipped cream into the pastry cream. Stir the coconut into the filling.
- Place one layer of cake on a cake board or serving tray.
- Spread half of the filling, 390 grams or about 13 ⅔ ounces, to within ½ inch of the edge of one layer of cake. Place another layer of cake over the filling and spread the remainder of the filling over it. Place the third cake layer on top.
- Finishing
- Whip the heavy cream and powdered sugar until firm.
- Spread the whipped cream over top and sides of cake. Press the coconut onto the sides and top of the cake. Place it in refrigerator overnight to set up.
Notes
- Milk is a tenderizer and this cake uses dried milk to keep it moist for days.
- Any cake that uses oil will maintain its moistness and keep better than a cake made with butter.
- It is almost impossible to mess up the finish. There is no need to get the whipped cream used to finish the cake perfectly smooth because the whole thing is covered with coconut.
- Because my pastry cream, unlike most, can be frozen and thawed perfectly, the cake can be made in its entirety and frozen.
- The cake layers and pastry cream can be made ahead, frozen, thawed and the cake assembled when convenient.
- To ensure cake layers come out flat and not humpy in the middle, please see my post on Cake Pan Prep.
- Cake flour makes the lightest most tender cake and is important in this recipe due to its low protein count. The gluten doesn't toughen when mixed as it can in all-purpose and even pastry flour due to their higher protein count.
- Always incorporate flour into a cake on low to prevent activating the gluten.
- Freezing the cake after assembly will make it infinitely easier to frost and finish. Otherwise, the pastry cream filling can make for a wiggly cake when applying the whipped cream and coconut.
- Most any oil will due. I use canola oil but even a light olive oil is fine. I don't favor a stronger olive oil because they will interfere with the taste.
- When cooled, the cake pulls away slightly from the side and falls ever so slightly. This is how it should be.
- Baker's sugar, which is finely ground sugar but not powdered sugar, is the best for whipping with egg whites as it incorporates and dissolves in the egg white faster and easier than granulated sugar. It can be easily made at home. It can be found on my post Three Easy Sugar Fixes.
- When you think the whipped egg whites are done, taste a little of them. If there is a sandy texture, the sugar has not been completely incorporated. If they are stiff enough, lower the speed of the mixer slightly and continue mixing.
Nutrition
Clarence Smith says
Is it ok to use whole milk powder rather than non-fat? In your comments you indicate that milk powder is an important cake ingredient, so wanted to check with you before I use it.
Helen S Fletcher says
Yes it is Clarence. I'm so glad you're making this cake. It was so popular at the bakery.
Diane Harris says
IF I AM NOT ASSEMBLING UNTIL THE AM, WHAT SHOULD I DO WITH THE CAKE I MADE TODAY? CAN I LEAVE IT OUT? PUT IT INTHE REFRIGERATOR? OR DO I HAVE TO FREEZE IT?
Helen S Fletcher says
It's fine to leave it out, covered or freeze it. It will be easier to assemble if it's frozen. In fact, the entire cake can be frozen and thawed in the refrigerator.
Audrey Anderson says
I have not made this recipe yet but I want to for Easter dinner this year. However I’m confused about the instructions for using gelatin. One says to put it into the water to soften and then it says to rip the gelatin apart and put it into the hot milk. Could you please clarify. I would like to use powdered gelatin and I will be baking this on Saturday, three days from now! Thank you.
Helen S Fletcher says
Hello Audrey, The recipe card clearly states the first two ingredients under pastry cream are 1 teaspoon gelatin and 1 tablespoon water. In the pastry cream post you can see the gelatin added to the water and then it becomes a semi-solid wiggly mass. After the pastry cream is made you immediately add the gelatin. Pick it up, tear it into pieces and add it to the hot pastry cream as seen in the photo for the stabilized pastry cream. Stir it in after in melts in the pastry cream. The point being you do not have to heat it to liquify it. The heat of the pastry cream will dissolve it. You just stir it in after it melts. It's all in the photos for the pastry cream.
Elaine in St. Louis says
Can I give it 10 stars?
I've made it twice now, and after this time, have gone into my files and deleted every other Coconut Cake Recipe.
This one is easily the best ever and everyone in the family is requesting it for their birthday.
Helen S Fletcher says
Hi Elaine, I wish you could. Thanks for letting me know. Comments like yours keep me excited to share.