Italian Four-Layer Coconut Cream Cake: A Slice of Paradise

Imagine biting into a cloud of coconut-infused bliss, where each layer melts in your mouth, leaving a lingering sweetness that’s both comforting and exotic. That’s exactly what this Italian Four-Layer Coconut Cream Cake delivers. This recipe is a delightful fusion of Italian baking techniques and the tropical allure of coconut, resulting in a show-stopping dessert that’s perfect for special occasions, holidays, or simply a weekend treat. While it might seem intimidating with its multiple layers, the recipe is surprisingly manageable, and the results are well worth the effort. We’ll break it down into easy-to-follow steps, ensuring that even novice bakers can create this masterpiece.

Why This Coconut Cream Cake is Special

This isn’t your average coconut cake. What sets it apart is the interplay of textures and flavors. The light and airy sponge cake layers, infused with coconut milk, provide a delicate base. The creamy coconut pastry cream filling adds a rich, velvety smoothness. The toasted coconut flakes provide a satisfying crunch, and the whipped cream topping offers a final touch of ethereal sweetness. The slight Italian twist adds a certain elegance and depth, making it a truly unforgettable dessert.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. We’ll break them down by component for clarity:

For the Coconut Sponge Cake Layers:

• 1 ½ cups (180g) all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup (150g) granulated sugar
• ½ cup (120ml) coconut milk, full-fat
• ¼ cup (60ml) vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional, but recommended for enhanced flavor)

For the Coconut Pastry Cream Filling:

• 2 cups (480ml) whole milk
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)
• 1 cup (240ml) heavy cream, whipped to stiff peaks
• ½ cup (50g) shredded coconut, sweetened or unsweetened, divided

For the Whipped Cream Topping:

• 2 cups (480ml) heavy cream, cold
• ¼ cup (30g) powdered sugar
• ½ teaspoon vanilla extract

For Decoration:

• ½ cup (50g) shredded coconut, toasted
• Optional: Fresh berries, coconut flakes, or edible flowers

Equipment You’ll Need

• Four 8-inch round cake pans
• Parchment paper
• Mixing bowls (various sizes)
• Electric mixer (stand mixer or hand mixer)
• Whisk
• Saucepan
• Spatula
• Sieve or fine-mesh strainer
• Offset spatula or butter knife
• Cake stand or serving platter

Step-by-Step Instructions

Now, let’s get baking! We’ll break down the process into manageable steps.

Step 1: Prepare the Coconut Sponge Cake Layers

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans. Line the bottoms with parchment paper circles. This will ensure the cakes release easily.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of the leavening agents.
3. Wet Ingredients: In a large bowl, cream together the granulated sugar, coconut milk, and vegetable oil until well combined. Use an electric mixer for best results.
4. Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract (if using).
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Divide the Batter: Divide the batter evenly among the prepared cake pans. A kitchen scale is helpful for ensuring each pan gets the same amount.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be lightly golden brown.
8. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Peel off the parchment paper.
9. Level (Optional): If the cakes have a slight dome, use a serrated knife to level them for a more even presentation.

Step 2: Make the Coconut Pastry Cream Filling

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
2. Whisk Sugar and Cornstarch: In a separate bowl, whisk together the granulated sugar, cornstarch, and salt.
3. Add Egg Yolks: Add the egg yolks to the sugar mixture and whisk until pale and smooth.
4. Temper the Egg Yolks: Gradually whisk about ½ cup of the hot milk into the egg yolk mixture to temper the eggs. This prevents them from scrambling when added to the hot milk.
5. Combine and Cook: Pour the tempered egg yolk mixture into the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1 minute to ensure the cornstarch is fully cooked.
6. Remove from Heat: Remove the saucepan from the heat and stir in the butter, vanilla extract, and coconut extract (if using).
7. Strain and Cool: Pour the pastry cream through a sieve or fine-mesh strainer into a clean bowl. This will remove any lumps and ensure a smooth texture. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled.
8. Fold in Whipped Cream and Coconut: Once the pastry cream is chilled, gently fold in the whipped heavy cream and half of the shredded coconut. This will lighten the pastry cream and add a delightful texture.

Step 3: Prepare the Whipped Cream Topping

1. Chill Bowl and Whisk: Place the mixing bowl and whisk (or beaters) in the freezer for 15-20 minutes. This will help the cream whip up faster and hold its shape better.
2. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Beat with an electric mixer on medium speed until soft peaks form.
3. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, and continue to beat until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter.

Step 4: Assemble the Cake

1. First Layer: Place one cake layer on a cake stand or serving platter.
2. Pastry Cream Filling: Spread about one-third of the coconut pastry cream filling evenly over the cake layer.
3. Repeat: Repeat with the remaining cake layers and pastry cream filling, ending with a cake layer on top.
4. Frosting: Frost the entire cake with the whipped cream topping, using an offset spatula or butter knife to create a smooth and even layer.
5. Decoration: Sprinkle the toasted coconut flakes over the top of the cake. You can also add fresh berries, additional coconut flakes, or edible flowers for a more decorative touch.
6. Chill: Refrigerate the cake for at least 2 hours before serving. This will allow the flavors to meld together and the frosting to set.

Tips for Success

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of the cake. Use full-fat coconut milk, fresh eggs, and good-quality vanilla extract.
• Don’t Overmix the Cake Batter: Overmixing the batter will develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
• Chill the Pastry Cream Thoroughly: Chilling the pastry cream completely is crucial for it to thicken properly and hold its shape.
• Don’t Overwhip the Whipped Cream: Overwhipped cream can turn into butter. Stop whipping when stiff peaks form.
• Toast the Coconut: Toasting the coconut flakes enhances their flavor and adds a delightful crunch to the cake. Spread the coconut flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown, stirring occasionally.
• Make Ahead: The cake layers and pastry cream can be made ahead of time and stored separately. Assemble the cake a few hours before serving.
• Get Creative with Decorations: Feel free to customize the decorations to your liking. Use different types of berries, chocolate shavings, or edible flowers to create a unique and beautiful cake.

Variations

Want to put your own spin on this recipe? Here are a few variations to try:

• Chocolate Coconut Cream Cake: Add ¼ cup of cocoa powder to the dry ingredients for a chocolate version.
• Lemon Coconut Cream Cake: Add the zest of one lemon to the cake batter and pastry cream for a bright and citrusy twist.
• Pineapple Coconut Cream Cake: Add a layer of crushed pineapple between the cake layers for a tropical flavor.
• Use Different Extracts: Experiment with other extracts, such as almond or rum, to add a unique flavor profile.
• Add a Liqueur: Brush the cake layers with a coconut-flavored liqueur or rum for an extra boozy kick.

Serving Suggestions

This Italian Four-Layer Coconut Cream Cake is best served chilled. It’s a perfect dessert for:

• Special occasions like birthdays, anniversaries, and holidays
• Dinner parties
• Potlucks
• Weekend treats
• Pair it with a cup of coffee, tea, or a dessert wine for a truly indulgent experience.

Storage Instructions

Store leftover cake in an airtight container in the refrigerator for up to 3 days. The cake is best served fresh, but it will still taste delicious after a few days.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 450-550 per serving
• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 150-200mg
• Sodium: 200-300mg
• Carbohydrates: 50-60g
• Sugar: 30-40g
• Protein: 5-7g

Conclusion

This Italian Four-Layer Coconut Cream Cake is a truly special dessert that’s sure to impress. With its layers of coconut-infused sponge cake, creamy pastry cream filling, and fluffy whipped cream topping, it’s a taste of paradise in every bite. While it requires a bit of time and effort, the results are well worth it. So, gather your ingredients, preheat your oven, and get ready to bake a cake that will be the highlight of any occasion. Enjoy!

Recipe Card

Here’s a printable recipe card for your convenience:

Enjoy baking this delightful coconut cream cake!