The Ultimate Recipe for a Decadent Creme of Coconut Cake

Welcome to the recipe that will redefine your standard of tropical dessert perfection. If you have ever dreamed of a cake so intensely moist, so rich in flavor, and so utterly decadent that it requires refrigeration just to contain its creamy goodness, then prepare yourself for the legendary Creme of Coconut Cake. Often referred to as a tropical twist on the classic Tres Leches, this recipe takes everything you love about milky, saturated sponge cake and infuses it with layers of unparalleled coconut essence.

This is not a quick, weeknight dessert, but rather a labor of love, designed to be the centerpiece of any celebration or holiday gathering. We start with a light, fluffy coconut sponge base, baked to golden perfection. That base is then mercilessly drenched in a luscious three-milk blend the “Creme” which transforms the cake into a moist, dense cloud of flavor. Finally, it is topped with a tangy, sweet, and perfectly balanced Coconut Cream Cheese Frosting and a generous scattering of toasted coconut flakes. The combination of textures the saturated sponge, the creamy soak, and the smooth frosting makes the Creme of Coconut Cake an unforgettable experience. Follow these detailed steps to master this stunning tropical bake, guaranteeing rave reviews from anyone lucky enough to take a bite. Get ready to transport your taste buds straight to paradise.

Why You’ll Fall in Love with This Creme of Coconut Cake

What makes this specific recipe for Creme of Coconut Cake stand out from standard coconut cakes? It boils down to three distinct, luxurious components that work in harmony: the light cake base, the saturating soaking creme, and the signature cream cheese frosting. This cake is an exercise in achieving maximal moisture without becoming soggy, a balance that many coconut cake recipes fail to strike.

The Texture: Unbelievably Moist and Tender

Unlike many traditional layer cakes which can dry out quickly, the essence of the Creme of Coconut Cake lies in its texture. We utilize the method of separating the eggs whipping the whites into stiff peaks and folding them gently into the batter. This technique adds critical airiness and structure to the cake base, allowing it to hold up beautifully under the weight of the coconut soaking creme. Once poured, the creme penetrates every crumb, resulting in a dense yet meltingly tender slice. It literally dissolves in your mouth, leaving behind only the pure, tropical flavor of coconut.

Layered Coconut Flavor

This recipe ensures an intense coconut flavor profile that avoids the artificial taste sometimes associated with extracts. We integrate coconut flavor at three separate stages:

1. The Cake Base: Using full-fat canned coconut milk (not the refrigerated beverage) adds richness and a foundational coconut note to the batter itself.
2. The Soaking Creme: The mixture of evaporated milk, condensed milk, and heavy cream is boosted with a touch of coconut extract, guaranteeing that tropical intensity is soaked into the very core of the cake. This “creme” step is what gives the Creme of Coconut Cake its name and its signature richness.
3. The Frosting and Garnish: The final layer incorporates toasted flaked coconut into the frosting, providing a delightful textural contrast and nutty finish. Toasting the coconut amplifies its natural sweetness and aroma, completing the flavor journey.

A Stunning Make-Ahead Dessert

One of the best reasons to love this Creme of Coconut Cake is that it absolutely thrives when made ahead of time. Unlike desserts that require last-minute assembly, this cake demands time to rest. The minimum four-hour refrigeration period allows the cake to fully absorb the milk mixture and chill completely, which firms up the texture and intensifies the flavor. Preparing it the day before your event means you have a show-stopping, stress-free dessert ready to frost and serve. This factor alone makes the Creme of Coconut Cake a perfect choice for holidays, birthdays, or large dinner parties where juggling multiple dishes is usually the norm.

If you are looking for other decadent desserts that can handle being made ahead, consider diving into our recipe for Moist Chocolate Cake, which also uses techniques to lock in supreme moisture, or our popular Sourdough Cinnamon Buns, perfect for a slow morning treat. Mastering the art of moist baking is a culinary superpower, and this coconut cake is your next step in that journey.

Why You Should Try Making This Creme of Coconut Cake

Perhaps you’ve baked dozens of cakes before, or maybe you’re new to the world of saturation-style baking. Either way, trying the recipe for this magnificent Creme of Coconut Cake offers rewarding challenges and guarantees a product that far surpasses any store-bought equivalent. This cake is truly in a league of its own, blending Southern baking tradition with rich, tropical Latin American influence (Tres Leches style).

Impressive Results, Approachable Technique

While the result looks complex and tastes gourmet, the methods employed here are quite approachable. The base is a simple butter cake batter elevated by the egg separation technique. This step, while requiring an extra bowl, ensures the light crumb we need. Furthermore, the “creme” is simply whisked together no cooking required! The real magic comes from patience; letting the cake truly soak ensures the heavenly texture. This recipe is a fantastic way to elevate your baking skills, particularly in mastering high-moisture desserts.

Perfect for Every Season and Occasion

While coconut flavor often evokes summer, the richness and comforting density of the Creme of Coconut Cake make it suitable year-round. It’s light enough for a summer picnic yet decadent enough for a Christmas centerpiece. The striking white aesthetic, especially when garnished with bright toasted flakes, makes it a visually stunning dessert that works well for:

• Spring gatherings (Easter, Mother’s Day)
• Summer BBQs and tropical themed parties
• Holiday celebrations (it’s a wonderful alternative to heavy holiday pies)
• Any time you need a crowd-pleasing, travel-friendly sheet cake (when baked in a 9×13 pan).

The Joy of the Cream Cheese Frosting

The Coconut Cream Cheese Frosting is essential to balancing the sweetness of the soaking creme. The slight tang from the cream cheese cuts through the richness of the condensed milk, providing perfect flavor equilibrium. Making homemade cream cheese frosting is always rewarding, offering a smoothness and depth of flavor that complements the cake beautifully. We specifically recommend using both butter and cream cheese at true room temperature to ensure your frosting is light, lump-free, and incredibly easy to spread.

Embracing this recipe means embracing flavor intensity and guaranteed moisture. You won’t have to worry about serving a dry, crumbly cake. By following the precise measurements and the key step of chilling overnight, you guarantee a culinary triumph that will have guests begging for the recipe. This depth of flavor and moisture is why this specific recipe is so beloved in our community, much like the rich flavor profile found in our recipe for Whipped Shortbread Cookies, where simple ingredients combine to create something extraordinary.

Ingredients and Essential Tools for the Perfect Creme of Coconut Cake

Success in baking begins with precise measurements and understanding the role each ingredient plays. This recipe for Creme of Coconut Cake relies on high-quality ingredients, especially the fats and milks, to achieve its signature rich texture. We break down the necessary components and the equipment required to streamline your baking process.

I. For the Coconut Cake Base (The Sponge)

The sponge needs to be sturdy enough to absorb the creme yet tender enough to melt in your mouth. Using separated eggs is the key to this ideal texture.

• 2 ½ cups All-Purpose Flour: Ensure it is accurately measured too much flour leads to a dense, dry cake.
• 1 teaspoon Baking Powder: The primary leavening agent, providing lift.
• ½ teaspoon Salt: Essential for balancing sweetness and enhancing the overall flavor of the cake.
• 1 cup (2 sticks) Unsalted Butter: Must be truly softened to room temperature for successful creaming with the sugar.
• 2 cups Granulated Sugar: Provides structure, sweetness, and helps tenderize the batter.
• 4 Large Eggs, separated (yolks and whites): The yolks add richness and moisture; the whipped whites provide crucial aeration and lift.
• 1 cup Full-Fat Coconut Milk (from a can, whisked well): This is non-negotiable. Do not use reduced-fat or carton coconut beverages. The high fat content of canned milk is vital for moisture and flavor. Whisk before measuring, as the cream often separates.
• 1 teaspoon Pure Vanilla Extract: A classic flavor enhancer that complements the coconut perfectly.

II. For the Coconut Soaking Creme (The “Creme”)

This mixture is what transforms the cake into a Creme of Coconut Cake. It’s a triple-threat of richness.

• 1 (12 ounce) can Evaporated Milk: Provides a creamy liquid base that easily absorbs into the cake.
• 1 (14 ounce) can Sweetened Condensed Milk: This delivers the majority of the sweetness and the signature gooey, luxurious texture characteristic of Tres Leches-style cakes.
• 1 cup Heavy Cream: Adds extra richness and helps thin the condensed milk slightly, aiding in absorption.
• 1 teaspoon Coconut Extract (optional, for intense flavor): If you want your coconut flavor to truly pop, this extract is highly recommended. Use sparingly, as extracts can be potent.

III. For the Coconut Cream Cheese Frosting

The perfect creamy, tangy counterpoint to the sweet, saturated cake.

• 8 ounces Full-Fat Cream Cheese, softened: Use the block kind, not whipped cream cheese. Softening is crucial for a smooth, lump-free frosting.
• ½ cup (1 stick) Unsalted Butter, softened: Again, room temperature is key. This, combined with the cream cheese, creates a stable and delicious frosting base.
• 4 cups Confectioners’ Sugar (Powdered Sugar), sifted: Sifting prevents lumps and ensures the frosting is light and fluffy. Always measure after sifting.
• 1 teaspoon Vanilla Extract: Enhances the creamy flavor.
• 1 cup Sweetened Flaked Coconut, toasted (plus extra for garnish): Toasting the coconut dramatically improves flavor and texture. Spread the flakes on a sheet pan and bake at 300°F (150°C) for 5-10 minutes until golden, watching closely to prevent burning.

Essential Baking Tools and Utensils

Having the right tools simplifies the baking process and ensures the high-quality results expected of a sophisticated dessert like the Creme of Coconut Cake.

• Electric Mixer (Stand Mixer or Handheld): Absolutely necessary for creaming the butter and sugar and, most importantly, achieving stiff peaks with the egg whites.
• Mixing Bowls: You will need at least three one for dry ingredients, one large bowl for the batter, and one very clean, grease-free bowl for whipping the egg whites.
• Accurate Measuring Cups and Spoons: Baking is a science; accuracy is vital.
• Rubber Spatula: Essential for gently folding the egg whites into the batter, preserving the air created.
• 9×13 Inch Baking Pan OR Two 8-inch Round Cake Pans: The 9×13 pan is the traditional method for soaking cakes like this, as it contains the liquid perfectly.
• Parchment Paper: Highly recommended, especially for round pans, to prevent sticking.
• Wire Rack: For cooling the cake, if not soaking directly in the pan.
• Wooden Skewer or Fork: Used to poke the holes for the soaking creme.
• Whisk: For combining the soaking creme ingredients.
• Sifter/Sieve: For ensuring smooth confectioners’ sugar in the frosting.

Gathering all your ingredients, especially ensuring the butter and eggs are at the correct room temperature, is critical. This preparation step, known as “mise en place,” guarantees a smooth baking experience when creating your spectacular Creme of Coconut Cake.

Step-by-Step Guide to Baking the Best Creme of Coconut Cake

Creating this stunning Creme of Coconut Cake is a multi-stage process that requires patience, especially during the crucial chilling stage. Follow these detailed instructions carefully to ensure your cake is perfectly saturated and impossibly moist.

Step 1: Preparing the Cake Base

Preheating and Pan Prep:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13 inch baking pan (recommended for easy soaking) or two 8-inch round cake pans. Line the bottoms with parchment paper if using round pans.

Mixing the Cake Batter:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until the mixture is very light and fluffy (this usually takes 3–5 minutes). Do not rush this step, as it incorporates air and dissolves the sugar crystals.
3. Add the four egg yolks one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Stir in the vanilla extract.

The Egg White Fold (Critical Step):

1. In a separate, completely clean, grease-free bowl, beat the four egg whites using clean beaters until stiff peaks form. The peaks should stand straight up when the whisk is lifted.
2. Now, integrate the wet and dry ingredients into the butter/sugar mixture. Alternate adding the flour mixture and the coconut milk, beginning and ending with the flour mixture (add ⅓ of the flour, ½ of the milk, ⅓ of the flour, remaining milk, remaining flour). Mix on low speed until the ingredients are just combined. Stop immediately to avoid overmixing, which develops gluten and leads to a tough cake.
3. Gently fold the stiff egg whites into the batter using a rubber spatula until no streaks remain. This step must be done carefully to preserve the air and maintain a light crumb.

Baking:

1. Pour the batter evenly into the prepared pan(s).
2. Bake the cake for 30–35 minutes for a 9×13 pan, or 25–30 minutes for round pans, or until a wooden toothpick inserted into the center comes out clean.

Step 2: Soaking the Cake with the Creme

This is where your cake transforms into the decadent Creme of Coconut Cake.

1. Allow the cake to cool in the pan for 15 minutes. If using round pans, invert them onto a serving platter, remove the parchment, and let them cool completely. If using a 9×13 pan, leave the cake right in the pan.
2. Once the cake is completely cool (this prevents the milks from curdling or turning the cake mushy), use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake. Make sure the holes penetrate nearly to the bottom of the cake.
3. Prepare the Coconut Soaking Creme: In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.
4. Slowly and evenly pour the entire mixture over the cooled, poked cake. Start at the edges and work your way inward, ensuring maximum coverage.
5. Allow the cake to soak up the milk mixture completely. This can take 20–30 minutes. You will see the liquid disappear as the cake absorbs the rich moisture.
6. Once soaked, cover the cake tightly with plastic wrap and refrigerate for a minimum of 4 hours, but preferably overnight. This chilling time is essential for the cake to firm up and for the flavors to fully meld.

Step 3: Preparing the Coconut Cream Cheese Frosting

The frosting should be made right before assembly.

1. Ensure both the cream cheese and butter are thoroughly softened (true room temperature).
2. In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and completely creamy. There should be no lumps of cream cheese.
3. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until smooth and light. If the frosting seems too thick, you may add a tablespoon of heavy cream or coconut milk, but only if necessary.
4. Stir in the vanilla extract.
5. Gently fold in the toasted flaked coconut. Reserve some toasted coconut for the final garnish.

Step 4: Assemble and Serve

1. Once the Creme of Coconut Cake is fully chilled and saturated it should feel dense and very cold remove it from the refrigerator.
2. Spread the Coconut Cream Cheese Frosting evenly over the top and sides of the cake (if using round layers, spread frosting between the layers as well).
3. Garnish the top with additional toasted or untoasted flaked coconut for visual appeal and added crunch.
4. Keep the finished cake refrigerated until ready to slice and serve. Serve chilled for the best texture and flavor experience.

Tips, Variations, and Troubleshooting for Your Creme of Coconut Cake

Baking a cake of this magnitude, combining a sponge technique with the soaking method, can present a few challenges. Here are essential tips, tricks, and variations to ensure your Creme of Coconut Cake is a resounding success.

Key Tips for Success

1. Room Temperature Ingredients Are Non-Negotiable: This applies particularly to the butter, sugar, and cream cheese. Cold butter and sugar won’t cream properly, resulting in a dense cake. Cold cream cheese results in lumpy frosting that will separate.

2. Egg White Integrity: When whipping the egg whites, ensure the bowl and beaters are spotlessly clean and dry. Any grease residue will prevent the whites from achieving stiff peaks. When folding, use a figure-eight motion with a spatula, cutting down the middle and pulling the batter over the whites, turning the bowl as you go. This preserves the air.

3. Don’t Skip the Chill Time: The four-hour (or preferably overnight) chilling period is the single most important step for this Creme of Coconut Cake. It allows the liquid to be fully absorbed and stabilizes the cake structure, preventing mushiness and ensuring that perfect, dense, moist texture. Serving the cake cold also enhances the flavor profile.

4. Toasted Coconut Garnish: Always toast the coconut! Raw coconut can taste chewy and bland. Toasting adds a rich, nutty depth that perfectly complements the sweetness of the frosting and creme. Keep a close eye on it in the oven; it can go from perfect to burnt in seconds.

Variations to Customize Your Recipe

The beauty of the Creme of Coconut Cake recipe is its adaptability. Here are a few ways to customize the dessert:

• Gluten-Free Creme of Coconut Cake: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The structure provided by the egg whites is generally sturdy enough to support the soak, but ensure the GF flour is well integrated.
• Adding Fruit: For an extra tropical punch, finely chop fresh pineapple or mango and fold a half-cup into the batter before baking. Alternatively, spoon some raspberry or passionfruit curd between layers if making a round cake.
• Rum Enhancement: For an adult twist (similar to a Caribbean Rum Cake), replace 1/4 cup of the heavy cream in the soaking creme with high-quality dark rum. This adds warmth and complexity.
• Simplified Frosting: If you prefer less tang, you can opt for a traditional buttercream flavored with coconut extract and vanilla, but the cream cheese frosting is highly recommended for balance.

Troubleshooting Common Mistakes

Problem: The cake is soggy/mushy.

Solution: You likely poured the creme over a cake that was too warm or you didn’t chill it long enough. Always ensure the cake is completely cool before poking and soaking. The extended overnight chill time is mandatory for stabilizing the texture after soaking.

Problem: The frosting is runny or gritty.

Solution: The butter and cream cheese were likely not soft enough, causing lumps. Also, ensure you sift the confectioners’ sugar. If the frosting is too thin, add more sifted confectioners’ sugar one tablespoon at a time. If it seems too soft, place it in the refrigerator for 15-20 minutes to firm up slightly before spreading.

Problem: The cake top is dense/tough.

Solution: This is a classic sign of overmixing the batter after the flour was added, or over-deflating the egg whites during the folding stage. Remember, mix until just combined when integrating the flour and milk, and fold the egg whites gently.

For more baking inspiration and troubleshooting tips, feel free to check out our Pinterest page dedicated to baking and dessert ideas!

Nutritional Insights and Benefits of the Creme of Coconut Cake

While the rich, decadent nature of the Creme of Coconut Cake firmly places it in the dessert category, we can appreciate the nutritional components that contribute to its energy and flavor. Understanding the primary ingredients offers insight into its composition.

Understanding the Macronutrients

Due to the triple-milk soak and the rich cream cheese frosting, this is a calorie-dense dessert, best enjoyed in moderation. A standard serving (if the 9×13 pan is cut into 12 generous servings) will generally contain:

• Calories: Approximately 450–600 calories per slice (depending on slice size and richness of ingredients).
• Fats: High, primarily saturated fats from the butter, heavy cream, full-fat canned coconut milk, and cream cheese. This is the source of the cake’s luxurious mouthfeel.
• Carbohydrates: High, derived mainly from the refined sugar in the cake, the condensed milk (which is very high in sugar), and the flour.
• Proteins: Moderate, contributed by the eggs (especially the whites), evaporated milk, and regular milk content in the dairy products.

This cake is certainly a treat, designed for indulgence rather than daily consumption, making accurate portion control important for balancing dietary needs.

The Benefits of Coconut and Dairy

Despite being a dessert, the core components especially coconut milk and the dairy milks offer some valuable micronutrients:

Coconut Milk: Healthy Fats and Minerals

Canned, full-fat coconut milk is rich in Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently than long-chain fats. MCTs are often used by the body as an immediate energy source. Coconut milk also provides essential minerals such as manganese and copper, which are important for bone health and iron absorption, respectively.

Dairy Milks: Calcium and Vitamin D

The use of evaporated milk and heavy cream provides significant amounts of calcium, which is vital for bone strength and function. Evaporated milk, in particular, is a concentrated source of dairy protein and often fortified with Vitamin D, contributing to overall health. The richness of these ingredients is what gives the Creme of Coconut Cake its uniquely satisfying texture.

Egg Protein:

The four large eggs used in the cake base are a fantastic source of high-quality protein, which helps with satiety, as well as essential vitamins like choline, important for brain health.

Enjoying a slice of this magnificent dessert is about savoring the experience. The combination of rich fats and concentrated sweetness offers profound satisfaction. When prepared at home, you have complete control over the quality of the ingredients, ensuring the flavors are as pure and delightful as possible, creating a healthier alternative to highly processed, commercial bakery cakes. If you are looking for a slightly less decadent (but equally delicious) treat, explore our lighter options like the Easy Chocolate Pudding Pie.

FAQs about Creme of Coconut Cake

Conclusion: A Tropical Masterpiece The Creme of Coconut Cake

You have now mastered the art of creating the unforgettable Creme of Coconut Cake. This recipe is more than just a dessert; it’s a commitment to texture, flavor, and decadence, offering a perfect blend of rich dairy creaminess and bright, tropical coconut notes. By patiently following the stages creating a light sponge base, drenching it with the sweet, potent soaking creme, and topping it with the tangy, textured Coconut Cream Cheese Frosting you have achieved a true bakery-quality masterpiece.

Remember that the secret weapon of this cake is time. The overnight chill is what elevates this from a merely good cake to an extraordinary, saturated, and supremely flavorful experience. When you slice into this chilled cake and see the creamy texture, saturated right to the edges, you will understand why the effort was so worthwhile.

Whether you are serving it at a major holiday event or simply treating your family to a spectacular weekend dessert, the Creme of Coconut Cake promises to delight and impress. It’s a versatile recipe that delivers reliably moist results every time, ensuring your reputation as a master baker of tropical treats is firmly established.

We encourage you to try this recipe soon and share your results! Did you opt for the classic 9×13 version, or did you create beautiful round layers? Let us know in the comments below what your favorite part of this creamy, coconut-filled journey was. Happy baking!

Creme of Coconut Cake (Tres Leches Style)

An ultra-moist, tropical twist on Tres Leches, this cake is soaked in a rich three-milk coconut creme and topped with a luxurious coconut cream cheese frosting.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American, Tropical

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

I. For the Coconut Cake

• 2 ½ cups All-Purpose Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Unsalted Butter softened (2 sticks)
• 2 cups Granulated Sugar
• 4 Large Eggs separated (yolks and whites)
• 1 cup Full-Fat Coconut Milk from a can, whisked well
• 1 teaspoon Pure Vanilla Extract

II. For the Coconut Soaking Creme (The 'Creme')

• 1 12 ounce can Evaporated Milk
• 1 14 ounce can Sweetened Condensed Milk
• 1 cup Heavy Cream
• 1 teaspoon Coconut Extract optional, for intense flavor

III. For the Coconut Cream Cheese Frosting

• 8 ounces Full-Fat Cream Cheese softened
• ½ cup Unsalted Butter softened (1 stick)
• 4 cups Confectioners’ Sugar sifted
• 1 teaspoon Vanilla Extract
• 1 cup Sweetened Flaked Coconut toasted (plus extra for garnish)

Equipment

• Electric Mixer (handheld or stand)
• 9x13 inch baking pan
• Large mixing bowls
• Wire Rack

Method

 

Step 1: Prepare the Cake Base

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans. Line the bottoms with parchment paper if using round pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3–5 minutes). Beat in the four egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next. Stir in the vanilla extract.
4. In a separate clean bowl, beat the four egg whites until stiff peaks form.
5. Alternate adding the flour mixture and the coconut milk to the butter/sugar mixture, beginning and ending with the flour mixture (add ⅓ of the flour, ½ of the milk, ⅓ of the flour, remaining milk, remaining flour). Mix until just combined. Be careful not to overmix.
6. Gently fold the stiff egg whites into the batter using a spatula until no streaks remain. Pour the batter evenly into the prepared pan(s).

Step 2: Bake, Cool, and Poke

1. Bake the cake for 30–35 minutes for a 9x13 pan, or 25–30 minutes for round pans, or until a wooden toothpick inserted into the center comes out clean. Allow the cake to cool completely, either in the 9x13 pan or on a wire rack if using round layers.
2. Once the cake is completely cool, use a fork or a wooden skewer to poke holes evenly across the entire surface of the cake, going almost to the bottom of the pan.

Step 3: Prepare the Coconut Soaking Creme

1. In a medium bowl, whisk together the evaporated milk, the sweetened condensed milk, the heavy cream, and the coconut extract (if using) until fully combined.
2. Slowly and evenly pour the entire milk mixture over the cooled, poked cake. Ensure the liquid distributes evenly. Allow the cake to soak up the mixture completely. This may take 20–30 minutes at room temperature.
3. Once soaked, cover the cake and refrigerate for a minimum of 4 hours, but preferably overnight, to allow the cake to become thoroughly chilled and saturated.

Step 4: Prepare the Coconut Cream Cheese Frosting and Assemble

1. In a large bowl, beat the softened cream cheese and softened butter together using an electric mixer until smooth and creamy. Gradually add the sifted confectioners’ sugar, one cup at a time, mixing until smooth. Stir in the vanilla extract.
2. Gently fold in the toasted flaked coconut into the frosting (optional).
3. Once the cake is fully chilled and saturated, spread the Coconut Cream Cheese Frosting evenly over the top (and sides, if using round layers). Garnish the top with additional toasted flaked coconut.
4. Keep the Creme of Coconut Cake refrigerated until ready to slice and serve.

Notes

For the best results and maximum saturation, allow the cake to soak in the refrigerator overnight. This cake must be kept refrigerated due to the milk mixture and cream cheese frosting. To toast coconut, spread it on a baking sheet and bake at 350°F for 5-8 minutes, watching closely until golden brown.