Coconut Milk Layer Cake with a Zesty Creamy Filling
A take on Dan Lepard’s coconut milk layer cake. It’s not overwhelmingly coconutty by any means, but it is delicious. I guess that’s not surprising with the addition of rum, mascarpone and lemon curd.
This coconut milk layer cake was one of the bakes that leapt out at me when I first perused Dan Lepard’s Short & Sweet and I was keen to make it as soon as possible. Which I did back in October. But I’ve left it so long before posting that Dom has beaten me to it. AND his looks brilliant!!! I’ve not come across cakes made with coconut milk very often and I found the idea quite intriguing. I was hoping to include it as one of the Open House cakes, but in the end it just wasn’t feasible. Neither the original nor a cupcake version I had been toying with.
Coconut Milk Layer Cake
So, having bought the necessary ingredients, I made a version of it the following weekend for us anyway. It’s not strictly a chocolate cake, but I was planning to incorporate chocolate somehow. As it happened I forgot to add the white chocolate to the icing as I’d intended, so I sprinkled some white chocolate shavings over the top instead.
In the original recipe you douse the cake with a mixture of lime and rum. I didn’t have any lime and forgot the rum. So I used orange juice instead.
For once, I went easy on the wholemeal flour and used less than half. The rest was ordinary plain flour. I double sifted the lot as the cake needed to be as light as possible. It just so happened that I had some odds and sods left over from the big bake to use up. This meant my filling and topping was a complete original. I had some leftover buttercream in the fridge and some mascarpone. One of my jars of apple & lemon curd found it’s way into the mix too. But gosh it was good.
Despite some of the ingredients I forgot, they couldn’t have been essential, because this turned out to be a really lovely cake. When asked his thoughts, CT helpfully stated “it tastes like a homemade cake”. What he actually meant by that, was that it tasted like a real cake made by a real person and was utterly delicious.
It was not overpoweringly coconutty, but the rum came through clearly and pleasantly. It was moist and had a good firm chewy texture. The apple cream, mascarpone filling and icing complemented it well and was delicious in its own right. For some reason, it reminded me of a really good banana cake – but without the banana!
Other Sweet Coconut Recipes You Might Like
- Blackberry, coconut & rose barfi
- Cinnamon coconut chocolate crunch
- Coconut bliss balls
- Coconut cream pie
- Gluten free coconut cakes (bibingka)
- Lemon coconut cakes
- Lime, coconut & cardamom loaf cake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this coconut milk layer cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
For more celebratory cake inspiration, take a look at my layer cakes category.
Coconut Milk Layer Cake – The Recipe
Coconut Milk Layer Cake
- 50 g desiccated coconut
- 160 ml tinned coconut milk
- 1 tsp vanilla extract
- 50 ml white rum
- 250 g unsalted butter
- 300 g golden caster sugar (I used cardamom sugar)
- 4 medium eggs
- 100 g wholemeal flour
- 175 g plain flour
- 2 tsp baking powder
- ¼ tsp bicarb of soda
- ½ an orange
- 150 g mascarpone
- 4 tbsp lemon curd (I used homemade apple & lemon curd)
- Place the coconut in a small bowl.
- Warm the coconut milk up in a pan then pour over the coconut. Add the vanilla extract and rum. Cover the bowl and leave to soak for a couple of hours.
- Cream the butter and sugar until light and fluffy.
- Beat in the eggs one by one, alternating with a little of the flour if the mixture looks like splitting.
- Sift the dry ingredients and throw away any bran that's left in the sieve. Add half to the cake batter and fold in, then mix in half of the coconut mixture. Repeat with the remaining halves.
- Divide the cake batter between two 22 cm round cake moulds or lined tins and bake for 30 mins at 180℃ (350℉, Gas 4) or until well risen and an inserted skewer comes out more or less clean.
- Squeeze the orange over the two cakes whilst hot.
- Leave to cool for 10 minutes then turn out onto racks to cool completely.
Filling and Topping
- Beat the mascarpone and lemon curd until well mixed and creamy.
- Sandwich the cakes together with a third of the icing, then spread the rest over the top and around the sides.
- Top with 40g white chocolate shavings.