Coco Real Coconut Cake is a scratch coconut cake made with cream of coconut, the key ingredient in Pina Coladas. It's a different product than coconut cream, so if you are looking for a coconut cake made with coconut cream, this isn't the one. But this is a good cake, and you can use the leftover cream of coconut for drinks.
Inspired by The Shubox Cafe Coconut Cake
The recipe is an offshoot of a layer cake attributed to The Shubox Café in New Jersey. The Shubox Cafe cake is a standard size 9-inch round layer cake like the one pictured above. We didn't need so much cake, so I halved the recipe, made some other changes and baked it as an 8 inch square. It is a very dense, moist cake that stays fresh for a couple of days. The picture below is an older one which I need to update, but it shows a piece cut from a square cake pan.
Coco Real vs. Coco Lopez vs. Coconut Cream
The key to this cake is of course the cream of coconut, which is not nearly as common an ingredient as coconut cream. However, it's a fun product to bake with! As far as brands go, normally I'd use Coco Lopez, but Coco Real comes in a 21 ounce squeeze bottle, so it's the best choice for this smaller size cake. But feel free to use any brand.
Coconut Cake Frosting
If you have a different coconut cake recipe but are on the hunt for a good frosting, this one is unique. It's a cream cheese frosting with whipped cream folded in to lighten.
Coco Real Coconut Layer Cake
- 2 large eggs (105 grams)
- 1 stick unsalted butter, softened (114 grams)
- ¾ cup plus 1 tablespoon granulated sugar (160 grams)
- 1 teaspoon vanilla extract
- ½ cup plus 2 tablespoons cream of coconut Coco Real
- 1 ½ cups all-purpose flour (190 grams)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk, room temperature
- ⅓ cup shredded or flaked sweetened coconut
Cream Cheese Icing
- ½ cup heavy whipping cream (120 grams)
- 4 ounces cream cheese, softened (120 grams)
- 2 tablespoons unsalted butter (28 grams)
- 1 cup confectioners' sugar (110 grams)
- 1 teaspoon vanilla
- ½ cup shredded or flaked sweetened coconut lightly toasted
- Preheat oven to 350 degrees F.
- Thoroughly grease and flour an 8 inch square metal pan.
- Crack the eggs and separate the yolks from the whites. Put the whites in metal mixing bowl and beat with a hand held electric mixer until soft peaks form. Set aside.
- In a mixing bowl, beat the butter and sugar until creamy. Beat in the egg yolks and the vanilla, then beat in the cream of coconut.
- In a separate bowl, stir together the flour, baking powder and salt.
- Add the flour mixture and the milk to the batter alternately, stirring by hand just until flour is incorporated. Stir in the coconut.
- Fold in the beaten egg whites.
- Pour the batter into the pan and bake on center rack for about 40 minutes or until it appears set and springs back when touched. Let cool completely on a rack and frost with Cream Cheese Icing.
- Beat the cream until stiff peaks form and set aside. In a mixing bowl, beat cream cheese and butter until smooth and creamy. Gradually add the sugar. Beat in the vanilla, then fold in the whipped cream. Spread over cake and sprinkle with toasted coconut.