Galentine's Coconut Cream Cake

Name: Galentine's Coconut Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1 cup milk; 3/4 cup shredded coconut; 3 1/2 teaspoons baking powder; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 large eggs; 1 cup unsweetened coconut cream; 3 cups powdered sugar; 1/2 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/4 cup toasted coconut for topping

Highlighted under: Dessert Recipe Collection

I absolutely adore baking, especially when I can create something as delightful as Galentine's Coconut Cream Cake. This cake is not just for the celebration of friendship; it's a personal treat I indulge in while reminiscing about sweet memories. The creamy coconut frosting complements the moist layers of cake beautifully, making it a dessert that feels both festive and comforting. Perfect for gatherings or cozy nights in, it’s a recipe that has become a staple in my kitchen and in my heart.

Created by

Emma Johnson

Last updated on 2026-01-05T17:58:30.008Z

Baking this Galentine's Coconut Cream Cake has been a joyous affair and a cherished bonding experience with my friends. Each layer tells a story, from the rich buttery cake to the luscious coconut frosting that I whip up from scratch. I firmly believe that the secret to a moist cake lies in properly measuring your ingredients and not overmixing. Trust me, let the ingredients be friends!

The combination of sweet coconut and creamy layers makes this cake a showstopper. I often serve it chilled, adding a refreshing element that balances the sweetness impeccably. Adding toasted coconut on top provides not only a beautiful finish but also a delightful crunch that everyone loves.

        Why You'll Love This Cake
        Luscious coconut flavor harmonized with creamy frosting
Moist texture that keeps you coming back for more
A perfect centerpiece for your Galentine's Day celebration

      

Essential Techniques for a Moist Cake

Achieving a moist texture in your Galentine's Coconut Cream Cake starts with the creaming method. Make sure to cream the butter and sugar together thoroughly until it's light and fluffy, which usually takes about 3-5 minutes. This process incorporates air into the batter, allowing your cake to rise well and maintain moisture. Using room temperature ingredients, such as eggs and butter, also contributes to an even batter consistency, leading to a tender cake with a forgiving crumb.

Another key factor is the correct measurement of flour. Too much flour can lead to a dry cake, while too little can make it collapse. I recommend using the spoon-and-level method: spoon flour into your measuring cup and level it off with a straight edge. This technique prevents packing, ensuring you use just the right amount. The addition of shredded coconut not only enhances flavor but also adds to the cake's moisture, creating delightful pockets of coconut throughout each slice.

Crafting the Perfect Coconut Frosting

For a luscious frosting, choose a high-quality coconut cream with no additives. Refrigerating the can prior to use allows the cream to separate from the liquid. When beating the coconut cream with softened butter and powdered sugar, aim for a smooth and glossy consistency. This usually takes about 3–4 minutes of mixing. If your frosting seems too thick, add a teaspoon of milk or coconut milk to loosen it slightly, ensuring it spreads easily without losing its structure.

To create an attractive finish, I suggest using an offset spatula to apply and smooth out the frosting on the cake's top and sides. For a rustic, beautiful look, try swirling the spatula in different directions. The toasted coconut as a topping not only adds a satisfying crunch but also a golden hue that enhances the overall presentation of the cake, making it an eye-catching centerpiece for your Galentine's celebration.

Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup milk
3/4 cup shredded coconut
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 large eggs

For the Frosting

1 cup unsweetened coconut cream
3 cups powdered sugar
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1/4 cup toasted coconut for topping

Make sure to prepare all your ingredients beforehand to ensure a smooth baking process!

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, alternating with the milk until just combined. Fold in the shredded coconut.

Bake the Cakes

Divide the batter evenly into two greased and floured round cake pans. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Make the Frosting

In a medium bowl, beat together the coconut cream, softened butter, and powdered sugar until smooth and creamy. Add the vanilla extract and mix well.

Assemble the Cake

Once the cakes are cooled, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Sprinkle toasted coconut on top for decoration.

Serve and Enjoy

Chill the cake in the fridge for at least 30 minutes before serving for an extra refreshing taste. Slice and enjoy with friends!

Enjoy this cake with a cup of tea or coffee for a perfectly delightful experience.

Pro Tips

To enhance the coconut flavor, consider adding a few drops of coconut extract to the frosting.

Serving Suggestions

To elevate this cake experience, pair it with fresh tropical fruits like pineapple or mango slices. The tartness cuts through the rich coconut flavors and adds a refreshing contrast on the palate. A side of vanilla ice cream also complements the cake beautifully, creating a delightful interplay of textures that everyone will enjoy. You can also serve the cake on a bed of toasted coconut flakes for added flavor and a more festive presentation.

If you're planning to share this cake with a group, consider slicing it into smaller portions. Each slice can be adorned with a sprinkle of additional toasted coconut or even some edible flowers, adding a personal touch that your friends will cherish. You can also set up a small topping bar with options like chocolate shavings or whipped cream, allowing everyone to customize their slice.

Storage Tips

To store leftover Galentine's Coconut Cream Cake, place it in an airtight container in the refrigerator. It will remain fresh for up to five days. If you’re looking to prepare in advance, you can bake the cake layers ahead of time and freeze them for up to three months. Just wrap them tightly in plastic wrap and then foil to prevent freezer burn. When you're ready to assemble, allow them to thaw in the fridge overnight before frosting.

If you have any frosting leftover, store it separately in the refrigerator in a sealed container. When you're ready to use it again, give it a quick mix to restore its creamy texture. You can also use this frosting to top other desserts, such as brownies or cookies, making it a versatile addition to your baking toolbox.

Questions About Recipes

→ Can I make the cake ahead of time?

Yes, you can bake the cake layers a day in advance and store them wrapped in plastic wrap to keep them fresh.

→ Can I use sweetened shredded coconut?

Yes, but keep in mind that it will make the cake sweeter. You may want to adjust the sugar in the cake batter accordingly.

→ What can I use instead of coconut cream?

You can substitute coconut cream with whipped cream or even a buttercream frosting for a different flavor.

→ How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.