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Cannoli cheesecake Bars Recipe

Cloud-Soft Coconut Cream Cake

A heavenly, light-as-air coconut cake featuring a chiffon sponge, rich coconut custard filling, and stabilized whipped cream frosting topped with toasted coconut.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Chiffon Sponge
  • 2.25 cups Cake flour sifted
  • 1.5 cups Granulated sugar divided
  • 0.75 cup Full-fat coconut milk
  • 6 Large egg whites room temperature
For the Filling & Frosting
  • 13.5 oz Full-fat coconut milk 1 can
  • 2 cups Heavy whipping cream cold
  • 1.5 cups Toasted coconut flakes

Method
 

  1. Whisk dry ingredients with egg yolks, oil, and coconut milk until smooth.
  2. Beat egg whites with cream of tartar and remaining sugar to stiff peaks; fold into batter.
  3. Bake in ungreased 9-inch pans at 350°F for 35 minutes; invert to cool.
  4. Cook coconut milk, cornstarch, and yolks into a thick custard; chill completely.
  5. Layer cake with custard, frost with whipped cream, and coat in toasted coconut.

Notes

Ensure the cake is completely cold before slicing to maintain the clean layers. For best results, toast the coconut flakes fresh just before decorating.