I first posted this Coconut Cream Cake recipe 6 years ago and have made it several times since. It is always a crowd pleaser, partly because of the meringue topping, all done up like curls that remind me of Phyllis Diller and because it is just delicious.
Decadent pastry cream full of coconut layered between coconut cream cake. It just seems to have the right balance of whimsy and sophistication. Liz Banfield is a photographer I have long admired on Instagram and she came over to capture the making and baking of the coconut cream cake. I have the honor of using Liz’s gorgeous photos for this post. I first became familiar with her work when I did a wedding cake she photographed for Martha Stewart. Her work is stunning and she is a delight.
How to Make Coconut Cream Cake with Toasted Meringue Frosting
You can see me make the coconut pastry cream, Swiss meringue and assemble the cake below and find the recipe at the end of the blog post. The updated recipe is from my book, Zoë Bakes Cakes.
To Make the Coconut Pastry Cream
Heat the coconut milk, sugar, salt and vanilla bean in a medium sauce pan over medium heat.
In a bowl whisk together the egg yolks and corn starch.
Once the cream is hot, remove the vanilla bean, scraping out any remaining seeds and returning them to the cream. Add a 1/2 cup of the hot cream slowing to the yolks, whisking as you add.
Pour the yolk mixture into the pot of hot cream and whisk. Continue to whisk with heat on medium-high for 3 more minutes. The mixture will turn thick and bubble. You need to continue to whisk for the full 3 minutes or the pastry cream will separate once it is cool. After the 3 minutes whisk in the butter. Add the coconut flakes.
Pour into a shallow dish to cool. Cover with plastic wrap pressed right against the pastry cream. This will prevent a thick skin from forming on the surface. Refrigerate for at least an hour or freeze for 30 minutes.
Once it is cool. Stir the pastry cream to loosen. Whip the 1/2 cup cream to medium peaks.
Stir in 1/3 to the pastry cream to lighten. Fold in the remaining cream until the pastry cream is nice and light.
Spread some of the pastry cream over the first layer.
and repeat with another layer and then top with the third. You may have extra pastry cream, which you can eat with a spoon. Make sure the layers are straight before you cover with the meringue.
To make the Swiss Meringue
Whisk together the egg whites, sugar and salt in the bowl of your stand mixer. Rest the bowl over a pot of simmering water to form a double boiler. Scrape down the sides of the bowl so that all the sugar is off the sides of the bowl. Continue to stir the mixture until all the sugar is melted into the eggs and you no longer feel any graininess when rubbed between your fingers, about 3-5 minutes.
Place the bowl onto your mixer and whisk on high speed until the meringue is thick and glossy and the bowl is just warmer than room temperature, about 8 minutes.
Using a Spatula spread a nice thick layer of the meringue over the cake, make sure you have at least a cup of meringue left. Don’t worry about how it looks, you will be making spikes over the surface in a minute.
Take a glob, yes glob, of the meringue in your hand and press it against the meringue on the cake. (see my hand in the upper right hand corner of this picture.)
Pull that glob away from the cake…and it will break off in a wispy curl. The more of a glob you lay down as a foundation on the cake, the bigger your curls will be. This may take a few times to get the hang of it, but then you’ll be off and running.
Once you have the coconut cream cake fully set with curls you will need a Torch 
The burnt tips are lovely contrast and add a wonderful flavor.
This coconut cream cake is amazing all on its own or served with coffee ice cream.
Thank you Liz for the beautiful photos and a lovely afternoon of baking!
Ingredients
Coconut Cake
- 2 cups 200g loosely packed sweetened shredded coconut
- 8 Tablespoons 112g unsalted butter, at room temperature
- 2 1/4 cups 450g granulated sugar
- 1/3 cup 80ml mild-flavored oil (such as vegetable oil)
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons coconut extract
- 4 eggs room temperature
- 5 egg yolks at room temperature
- 2 1/3 cups 280g all-purpose flour
- 2 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1 cup 240ml unsweetened coconut milk, at room temperature
Coconut Pastry Cream
- 1 cup 100g loosely packed sweetened coconut flakes
- One 13.5-oz. 400ml can unsweetened coconut milk
- 1/2 cup 100g granulated sugar, divided
- 1 pinch kosher salt
- Seeds scraped from 1/2 vanilla bean or 1 teaspoon vanilla extract
- 1/4 teaspoon coconut or almond extract
- 2 Tablespoons cornstarch
- 3 egg yolks at room temperature
- 2 Tablespoons unsalted butter
- 1/3 cup 80ml heavy whipping cream, whipped to stiff peaks
Fluffy Swiss Meringue Topping
- 1 1/2 cups 360ml egg whites (about 7 eggs), at room temperature
- 3 cups 600g granulated sugar
- 1 pinch kosher salt
- 2 teaspoons vanilla extract
Instructions
For the Cake
- Preheat the oven to 350 degrees F / 175 degrees C. Generously grease three 8-inch / 20cm cake pans, then line them with greased parchment paper.
- In a food processor, break up the long strands of shredded coconut by pulsing for about 30 seconds.
- In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.
- Turn the mixer speed to medium; add the sugar, oil, vanilla, and coconut extract; and beat for about 5 minutes, until the mixture is light in color and about double in volume.
- Turn the speed to medium-low and add the eggs and egg yolks, one at a time, mixing each until incorporated before adding the next. Scrape the bowl after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt until well combined.
- Add one-third of the flour mixture to the butter mixture and mix just until combined. Add half of the coconut milk, mixing until incorporated. Repeat with another one-third flour, the remaining coconut milk, and then finish with the final one-third flour, scraping the bowl and paddle after each addition. Fold in shredded coconut.
- Pour the batter into the prepared pans and spread evening using a small offset spatula. Gently tap the pans on the counter several times to release excess air bubbles.
- Bake until a tester comes out clean, about 35 minutes. Let the cakes cool completely before removing from the pans. Remove the parchment paper and place one cake layer on a serving plate.
For the Coconut Pastry Cream
- In a food processor, pulse the coconut flakes 10 times to slightly break up the strands. Set aside.
- In a medium saucepan over medium heat, combine the coconut milk, 1/4 cup (50g) of the sugar, salt, vanilla, and coconut extract and cook, stirring, nutil it simmers.
- In a medium bowl, whisk together the cornstarch and remaining 1/4 cup (50g) sugar. Add the egg yolks and whisk into a smooth paste.
- Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
- Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools. After 3 minutes, whisk in the butter and coconut flakes.
- Pour the pastry cream into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
- In a large bowl, add enough ince cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
- Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.
- Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten. Fold in the remaining whipped cream.
- Using an offset spatula, spread half of the pastry cream over the cake; making sure not to go quite to the edge. Top with the next cake layer. Gently press down on the cake to make sure it is sitting snugly on the pastry cream. Spread with the remaining pastry cream and top with the final cake layer. If the pastry cream goes beyond the edge, clean it up with a metal decorating spatula. Make sure the layers are straight. Cover with plastic wrap and refrigerate for about 1 hour to to set the pastry cream.
For the Fluffy Swiss Meringue Topping
- In a medium saucepan over medium-low heat, bring 1 inch / 2.5 cm of water to a simmer.
- In the bowl of a stand mixer, combine the egg whites, sugar and salt; place over the simmering water; and stir with a rubber spatula until the mixture is hot and all of the sugar has dissolved, about 5 minutes.
- Remove the bowl from the heat and place onto the stand mixer fitted with the whisk attachment, then beat on high speed until very thick and glossy and stiff peaks form, about 5 minutes. If the meringue is not stiff enough, your spikes will slouch and lose the drama. Add the vanilla and mix well. Use immediately.
Assemble the Rest of the Cake
- Reserve 1 cup / 60g of the meringue topping. Use a metal spatula to spread a thick layer of the remaining meringue evenly over the cake.
- Take a blob—yes, a blob—of the reserved meringue between your fingers and press it against the meringue on the cake. Pull the blob away from the cake, it will break off in a wispy curl. The thicker the blob you lay down as a foundation on the cake, the bigger the curls will be. It may take a few times to get the hang of it, but then you’ll be off and running. Plus, it’s fun.
- Once you have the cake fully set with the curls, hold a kitchen blowtorch about 3 inches / 7.5cm from the cake, so just the tip of the flame is hovering over the cake. Keep the torch moving so it doesn’t burn the meringue. The tip of the curls will set fire, blow them out as you go. The burnt tips are a lovely contrast and add a wonderful flavor.
- Serve the cake immediately or store in the refrigerator, covered, for up to 48 hours.
Any suggestions for high altitude? Mile high…
Ooh this cake is my families favourite cake in the world. Simply delicious
This cake was delicious and beautiful. Instead of using whipped cream to mix into the coconut pastry cream, I mixed in whipped coconut cream. This is definitely a do again cake to bake!
This looks so gorgeous! I love the finish with the meringue icing. I’ll be trying this myself for sure x
Just beautiful! Full-fat coconut from a can, or unsweetened coconut beverage, such as So Delicious? Thank you!
OMG looks SO good!
I wonder if adding a leetle balsamic vinegar to the meringue, vs cream of tartar or regular vinegar, would give it an interesting – but palatable – flavour?
Hi. Yes, I think an aged balsamic would be lovely.
Enjoy, Zoë
Hi Zoe,
I love your website and have enjoyed making many of your recipes. I really appreciate the great photos. I would like to make this cake for an outdoor event (it’ll be warm) and I do not have a kitchen torch so I would like to use a topping other than the meringue. What would you suggest? Thank you very much!
Oohs & aaahs are what I work for!
Got to make this cake….but first, must ask hubby for a torch!
Yes, you need a torch! You’ll love it!
Enjoy, Zoë
I’ve made this cake several times for auction for my friend’s Camp Milt, a free camp for kids with cancer and autism. It makes a compelling presentation and brings a good dollar for the kids! Thanks do much for sharing this with your public! (This year I spent the $$ for a butane torch. ❤️ Years past, my son would get his propane torch and help me! Awkward, and took two people, but did the job.)
Hi Jo,
That is fantastic! I put this cake up for auction last year too and it was a big hit and raised lots of money for hungry kids!!!
Cheers, Zoë
Beautifully done! I have this actual Fine Cooking magazine with this cake and about 3 or 4 others that were featured that month. :)…The magazine had a blue cover. I will be making this cake…I just haven’t gotten around to buying that blow torch just yet….thanks for the inspiration!! 🙂
Hi Zoe, I found your recipe on Pinterest and have just made the frosting – turned out amazing with the blow torch!! I used you’re Red velvet birthday cake recipe for the sponge. I have included links to your recipes in my most recent Blog Post! http://reflectionsofafoodie.wordpress.com 🙂
Zoe! I baked your cake after stumbling onto it when learning about icing. It was for my besties Aussie citizenship ceremony. It was humid and the beaks weren’t as large but it came out perfectly. The flavour of the cake and coconut cream interior set it off. But when in transit the too three layers crashed into my arm and chest! I was crushed. I should have put it in the fridge. It’s probably a cake suited for cooler weather. I’m going to try your chocolate version next winter. Thanks heaps!
Typos – *top and *peaks (autocorrect!)
Hey Zoe!
Jackson and I whipping up the meringue right now. This cake is going to be amazing!
Happy Thanksgiving!
Happy Thanksgiving Lisa,
So glad you and Jackson are baking together!!! Enjoy! 🙂
Cheers, Zoë
hi! this cake looks amazing! do you think i could half the recipe? like only doing two layers instead of four? and would i need to half the meringue topping too? i’ve never made a fancy cake like this before! :-/
Hi Angie,
Yes, you can certainly make a smaller version of the cake. Don’t skimp too much on the meringue or you won’t be able to make the dramatic spikes. I’d go with a 3/4 batch, instead of 1/2. It is quite inexpensive to make, so it isn’t too tragic to discard any you don’t use.
Thanks, Zoë
Zoe, I plan on making all of these deserts for Thanksgiving. Can you provide a schedule of what can be made in advance to manage my time since all need to be completed the day before.
Wow Zoe this cake is absolutely gorgeous! I came across your blog a few days ago and now I am addicted. I can’t wait to make it for my mom (who loves coconut) this weekend.
I, however, do not own a torch (and it’ll be such a rush to invest in one at this point). I am wondering if there are alternatives to browning the meringue? I’ve heard to browning in the oven by placing the cake on the top shelf of the oven…. would that work?
Thanks!!!
Hi Tina,
You can try it, but you need to go quickly so that the cake itself doesn’t warm up too much. Also, be sure to have it on a serving platter that can tollerate the heat.
Thanks for visiting! Zoë
Hey and thanks for the tips! Can you tell me, if I prepare my swiss meringue before my company arrives and spread it on the cake, can it sit out or in the fridge for a couple of hours until we torch it? Better in the fridge or sitting out? Just hoped to make the torching a family affair….bad idea?
Hi Terri,
The Swiss Meringue will hold up quite nicely, as long as it is stored in a cool spot. If it is too warm, it will lose its peaks.
Thanks and enjoy! Zoë
Hi Zoe,
Well, I finally made the cake! Turns out my oven needed to be calibrated so the cakes didn’t rise correctly and were a little on the dense side, but still tasty. The filling was delish! I too had trouble with the meringue. I used a hand beater and figured that was my problem. I borrowed my girlfriend’s stand mixer and wow, what a difference! I beat it for 8 minutes at high speed (#10) and it was almost like taffy, very sticky. My globs weren’t pretty so I tried another batch and beat it for less time, around 5 minutes. It was still pretty sticky and my globs still didn’t look anything like yours. Are there any other tips you can give your meringue challenged bakers?
Thanks!
Juliana
PS I’ve had my ovens calibrated and will be testing out a cake recipe this weekend to see how they work. Both were off by 25 degrees. I never realized you might have to calibrate an oven.
Hi Juliana,
I once had my oven calibrated and it will 80° off. I was too embarrassed to tell the repair person what I did for a living! 😉
If you are having trouble getting the meringue to make nice peaks, you can use a spatula to smooth it out or try using a spoon to make swirls. I will try to do a video of this.
Thanks, Zoë
I love this cake.It is also so beautiful! I did have a little trouble getting my glob of meringue to do right,but it was tasty.Thanks for sharing.
WOW!!!
Thanks so much for sharing this incredible recipe and detailed instructions.
Made it this weekend and it was a big hit:
http://tblondonlori.blogspot.com/2012/02/super-fancy-cake.html
Zoe, I will be making one of these soon! Thanks so much for your wonderful blog and fantastic recipes!
A bride came into our bakery with a photo of a wedding cake done with toasted marshmallow meringue. I used your recipe to create her wedding cake and it was SO beautiful. The mother of the bride came into our bakery the very next day to RAVE about how much the cake was enjoyed by everyone in attendance! I cannot thank you enough for posting your marvelous creation and easy to follow step by step guide! I will keep torching cakes….thanks!
Wow, Stephanie,
That is a fantastic story, thank you for letting me know! I would LOVE to see a picture of your creation, it must have been stunning!
Cheers, Zoe
Zoe–Your cake looks beautiful! I made my attempt at it today as my husband is a big fan of anything coconut and hoped to have beautiful meringue curls like yours. Fast forward. The cake and filling came out wonderfully…the meringue, not so much. It never made peaks while I was whisking it, so I couldn’t glob it to make peaks on the cake. I used egg whites from a carton so I don’t think that yokes were a problem. The eggs did get glossy and thick, but never the thickness I thought it should be. I used my Kitchenaid mixer with the whip attachment. I tried 8 minutes at first (after heating the egg mixture), but the egg mixture was still rather runny. I whipped them for an additional 10 minutes and the mixture got thicker, but no peaks. Any suggestions for when I try this again in the future?
Thanks!
Kimberly
Hi Kimberly,
It can only be two things, fat on the bowl, maybe a little oil or butter was still clinging to the sides. But, I recommend you try this again with egg whites from whole eggs. Unfortunately, the proteins in the egg whites from the carton seem to have broken down, and are not nearly as strong, which means they can’t hold the air you need them to. You could try adding a bit of acid, 1/4 teaspoon cream of tartar, but I don’t think it is going to make enough difference to make you happy.
Hope this helps! Zoë
Greetings Zoe,
I am a new, new, new, new baker and I can’t wait to make this cake! One question for you, which I’m a little embarrassed to ask….when you say grease and line the cake pans with parchment, does this mean I need to cut a strip of parchment to go along the sides of the cake pan? Also, do I use flour after I grease in case some of the cake leaks through the cracks of the parchment? I learned the hard way about not using flour in a greased cake pan!
I’ll report back on my experience. (I can’t wait to use the torch!)
Many thanks,
Juliana
Hi Juliana,
I grease the pan and then line the bottom with a parchment round, that fits the bottom perfectly. I do this by laying the cake pan on the parchment and tracing the size, then cutting it out. You can buy precut parchment rounds as well, if you start baking lots of cakes.
If a recipe calls for butter and flour lined cake pans, you want to coat the pan with butter, then flour it, then tap the pan gently upside down over the sink to get rid of the excess flour.
Thanks! Zoë
Wow. My two favorite things in one place – meringue and coconut. It’s like my mom’s coconut cake with seven minute frosting as imagined by an impressionist painter. Cannot wait to make this!