Honor: Coconut Cake with Coconut Creme Filling and Cream Cheese Buttercream

Total Time:
55 min
15 min
15 min
25 min

24 cupcakes

  • 7 ounces sweetened, shredded coconut, for garnish
  • 2 cups sugar
  • 1 1/4 cup all-purpose flour
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces butter, semi-soft
  • 2 whole eggs
  • 2 egg whites
  • 1 tablespoon coconut extract
  • 1 cup whole milk
  • Coconut Creme Filling, recipe follows
  • Cream Cheese Frosting, recipe follows
  • Coconut Creme Filling:
  • 2 cups heavy whipping cream
  • 1 1/2 cups sugar
  • 8 ounces (2 sticks butter), at room temperature
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 14 ounces sweetened, shredded coconut
  • Cream Cheese Buttercream:
  • 8 ounces (2 sticks butter), at room temperature
  • 8 ounces cream cheese, cold
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 5 1/2 cups powdered sugar
  • Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.

  • Spread the shredded coconut on a baking sheet and lightly toast in the oven until golden brown, about 10 minutes. Remove and cool.

  • In the bowl of an electric stand mixer fitted with a paddle attachment, combine the sugar, all-purpose flour, cake flour, baking powder and salt. On low speed, add the butter in small chunks. Then add the eggs one at a time, followed by the egg whites. In a small bowl, combine the milk and coconut extract. Add the mixture to the mixing bowl and mix until combined.

  • Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes. Cool the cupcakes completely.

  • Once cooled, carve a shallow hole into each cupcake and fill with Coconut Creme Filling. Then, frost the cupcakes with the Cream Cheese Buttercream and garnish with toasted coconut.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

Coconut Creme Filling:
  • In a heavy-bottom pot, heat the heavy cream, sugar, and butter until the sugar has melted and the mixture is combined. In a small bowl, stir together the cornstarch, 1 tablespoon water and vanilla extract. Whisk the cornstarch mixture into the hot liquid and bring to a boil. Continue cooking the mixture until thick, about 1 minute. Remove from the heat and stir in the coconut. Let the mixture cool completely before using.

Cream Cheese Buttercream:
  • In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter and cream cheese until fluffy. Add the vanilla extract and salt. Gradually add the powdered sugar until desired consistency is reached.

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