Coconut Cream Snack Cake
Coconut Cream Snack Cake

Coconut Cream Snack Cake

5 from 1 reviews
Coconut Cream Snack Cake
 
Prep time
Total time
 
If you love coconut cake and coconut cream pie, this dessert is a match made in heaven for you! It's creamy, dreamy, and DELICIOUS.
Author:
Serves: 9-12
Ingredients
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 cup + 2 tablespoons cake flour
  • 1 cup white sugar
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Coconut Cream Filling Ingredients:
  • 1 1/2 cups half-and-half
  • 1 1/2 cups coconut milk
  • 2 eggs
  • 3/4cups white sugar
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cup flaked coconut
  • 1/4 teaspoon coconut extract
  • 1/4 teaspoon vanilla extract
Topping Ingredients:
  • 1 cup heavy whipping cream
  • 5 tablespoons powdered sugar
  • about 1 cup of coconut for toasting
Instructions
  1. Toast coconut for the topping: Spread about 1 cup of coconut flakes out on a baking sheet and bake in the oven 5-8 minutes, stirring every couple of minutes or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
  2. Make the cake: Preheat the oven to 375 degrees and grease an 8-inch square baking pan (I line the pan with a foil sling and then grease that for easy cake removal). In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, almond extract, vanilla extract, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. Cool completely (I stick mine in the fridge and it was cool in about an hour).
  3. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it. Mine took exactly 30 minutes and didn't seem like it was doing a darn thing until 27 minutes in, so patience and faith are key.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled cake and the whole thing in the fridge to chill until firm, about 2 to 4 hours.
  4. Assemble: Combine the heavy whipping cream and powdered sugar in the bowl of a stand mixer and whip to stiff peaks. Lift the cream cake out of its pan and top with whipped cream and toasted coconut. Cut into squares and serve.

 

14 Comments on Coconut Cream Snack Cake

  1. Ellen
    August 10, 2015 at 5:24 am (2 years ago)

    This is your funniest post ever.

    Reply
  2. Kellie @ The Suburban Soapbox
    August 10, 2015 at 9:46 am (2 years ago)

    I have a small child and even I go elsewhere for free wifi. 🙂 But I do love chik-fil-a and am ever thankful they have a drive thru. 🙂 This cake is seriously calling me…I need to go make it right now. I’m a coconut freak!

    Reply
  3. Melissa @ Treats With a Twist
    August 10, 2015 at 1:32 pm (2 years ago)

    I love when it’s called “snack cake” because then that just makes it “eat all day long” appropriate! Love

    Reply
  4. Brian randall
    August 10, 2015 at 6:59 pm (2 years ago)

    Absolutely hilarious, Julie!😄🍧

    Reply
  5. Beth
    August 10, 2015 at 8:12 pm (2 years ago)

    Oh gosh! I’ve never thought of going to a fast food place to get some work done.. sounds very distracting, haha.

    Reply
    • Julie Ruble
      August 10, 2015 at 8:39 pm (2 years ago)

      It was about my only option in the area — I was waiting on the pup to get her grooming finished 🙂

      Reply
  6. Joanne
    August 10, 2015 at 9:26 pm (2 years ago)

    That is all kinds of hysterical! And now i think I need a slice of this cake…with cherry ice cream on top.

    Reply
  7. Christina @ Christina's Cucina
    August 10, 2015 at 10:27 pm (2 years ago)

    Oh I’m in love! Everything from scratch and lots of COCONUT! I wish I could make this tonight, but I have to get ready for a very long trip! 🙁 Boo hoo!

    Reply
  8. Laurie Brown
    August 10, 2015 at 11:08 pm (2 years ago)

    I love that you love coconut. I love it even more than chocolate.

    Reply
  9. Marietta Rockwell
    August 11, 2015 at 11:13 am (2 years ago)

    I missed the skillet! I love your skillet cakes! I made the chocolate one with pastry cream (yum) for my hubby on his birthday and someone went into the kitchen and ripped off another piece and all the rest of the cream. Maybe it was two someones…like SIL and grandson….lol…it was good stuff! And a good time!

    Reply
  10. Jenni
    August 12, 2015 at 1:24 pm (2 years ago)

    I wish I had been there with you, for the waffle fries and the company, but also so I could have hurled something at Little Cherry Princess’s dad’s head for you. Please pass the snack cake.

    Reply
  11. Deborah @ The Harvest Kitchen
    August 16, 2015 at 10:25 am (2 years ago)

    This is hilarious!!! As for the cake…OMG….looks so incredibly moist and creamy and decadent. Beautiful coconut cake!!

    Reply
  12. Coco in the Kitchen
    August 19, 2015 at 5:33 pm (2 years ago)

    I love that it’s called a SNACK cake.
    That gives me permission to eat it any time!

    Reply

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