Galentine's Coconut Cream Cake

Name: Galentine's Coconut Cream Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 cup coconut milk; 3 large eggs; 1 tablespoon baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1 cup heavy cream; 1 cup shredded coconut, sweetened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup toasted coconut flakes

Highlighted under: Easy Baking Recipes

I absolutely love making Galentine's Coconut Cream Cake to celebrate friendship and fun with my closest pals. This cake is not just a treat; it’s a delightful treat that brings a tropical twist to our gatherings. The layers of light, fluffy coconut cream paired with a moist vanilla cake create an indulgent experience that feels special yet easy to prepare. Gathering around this cake, we share laughter and memories while savoring each slice. Trust me, it's a recipe that will have everyone asking for seconds!

Created by

Emily

Last updated on 2026-01-05T21:50:28.377Z

When I first whipped up this Galentine's Coconut Cream Cake, I knew I had struck gold in the kitchen! The combination of moist layers and creamy coconut frosting is simply irresistible. I experimented with different proportions of coconut to achieve the perfect balance of flavor, and I can confidently say this version is a winner!

What really makes this cake special is the toasted coconut on top, which adds a crunchy texture that contrasts beautifully with the cake's softness. It’s all about the details, and I suggest allowing the cake to chill for a few hours after assembling to let those flavors meld beautifully. Trust me, your friends will be asking for this recipe!

        Why You'll Love This Cake
        Rich coconut flavor that's perfect for any gathering
Light and fluffy texture that melts in your mouth
Great way to celebrate friendship on Galentine's Day

      

The Role of Coconut Milk

Coconut milk is the star ingredient in this Galentine's Coconut Cream Cake, providing both moisture and a rich coconut flavor throughout the cake. When using coconut milk, I recommend choosing a full-fat version for an extra creamy texture. Light or low-fat options can result in a drier cake, so if you're looking for maximum flavor and tenderness, stick with the full-fat variety. This adds to the cake's tropical essence, making every bite a delightful experience.

Incorporating coconut milk also enhances the cake's light and fluffy texture. When creaming the butter and sugar, it might seem counterintuitive to add a liquid ingredient, but the key lies in how you combine it with your dry ingredients. Adding the dry mixture gradually allows for a better emulsification, resulting in a beautifully airy batter that rises perfectly in the oven.

Perfecting Your Frosting

The frosting of your coconut cream cake is just as crucial as the cake itself. For the best results, ensure your heavy cream is cold before you begin whipping it; this helps achieve those desired soft peaks more quickly. Additionally, using a chilled mixing bowl can help stabilize your cream. If you find your whipped cream isn’t thickening, consider adding a tablespoon of cornstarch to help set it without impacting the flavor.

When folding in the shredded coconut, do so gently to maintain the volume of your whipped cream. A light, folding motion preserves that airy texture, making the frosting cloud-like—a perfect complement to the dense cake layers. If you'd like to switch things up, you can even try adding a touch of almond extract for another layer of flavor.

Ingredients for Galentine's Coconut Cream Cake

Cake Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt

Frosting Ingredients

1 cup heavy cream
1 cup shredded coconut, sweetened
1/2 cup powdered sugar
1 teaspoon vanilla extract

Garnish

1/2 cup toasted coconut flakes

Gather all the ingredients and ensure everything is at room temperature for the best results.

Steps to Make Galentine's Coconut Cream Cake

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.

Bake the Cakes

Divide the batter between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.

Make the Frosting

In a medium bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla, continuing to beat until stiff peaks form. Fold in the shredded coconut.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer on top and frost the top and sides of the cake.

Garnish and Serve

Finally, sprinkle the toasted coconut flakes over the top of the cake. Chill in the fridge for at least an hour before serving for the best flavor.

Now that your cake is ready, it's time to gather your friends and enjoy!

Pro Tips

For an extra touch, consider adding shredded chocolate or a drizzle of chocolate sauce on top. Chilling the cake helps the flavors meld and enhances the overall taste.

Storage Tips

Once your Galentine's Coconut Cream Cake is frosted, store it in the refrigerator, where it can last for about three days. Covering it loosely with foil or placing it in a cake dome can prevent it from drying out while still allowing any excess moisture to escape, maintaining that fluffy texture. If you plan to serve it over several days, consider frosting only the slices you plan to serve immediately, keeping the rest of the cake unfrosted until needed.

For longer storage, this cake can be frozen. To freeze, wrap each layer tightly in plastic wrap and aluminum foil to prevent freezer burn. You can freeze the unfrosted cake for up to three months. When ready to serve, thaw it in the refrigerator overnight and frost it fresh, which ensures it maintains that delicious lightness and flavor.

Serving Suggestions

This cake is excellent on its own, but serving it with fresh fruit can elevate the tropical experience even further. Consider a side of pineapple slices or a mixed berry compote, which contrasts nicely with the rich coconut flavor. You can even add a dollop of whipped cream flavored with a hint of lime or orange zest to mirror the cake's sweetness and add a citrusy punch.

If you’re looking to add a bit of whimsy to your Galentine's celebration, consider decorating the cake with edible flowers or colorful cocktail umbrellas for a festive touch. This cake isn’t just a dessert; it’s a centerpiece that invites laughter and joy among friends, filled with flavor and a sprinkle of fun!

Questions About Recipes

→ Can I use light coconut milk instead of regular?

Yes, light coconut milk works well, but it may result in a slightly less rich flavor.

→ How long can I store the cake?

You can store it in an airtight container in the refrigerator for up to 5 days.

→ Can I freeze this cake?

Yes, you can freeze the cake without frosting for up to 2 months. Just wrap it tightly in plastic wrap and then foil.

→ What can I use if I don't have eggs?

You can substitute eggs with a flaxseed meal or unsweetened applesauce for a vegan option.