Coconut Cake from Cassique
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16
  • Filling:
  • 5 egg yolks
  • 1½ cups heavy cream
  • 1½ cups sugar
  • 1 vanilla bean, seeds scraped from inside
  • 12 tablespoons (1½ sticks) melted butter
  • 1 teaspoon vanilla extract
  • 11 ounces coconut, toasted
  • Cake:
  • 1½ cups sugar
  • 18 tablespoons (2 sticks plus 2 T) butter
  • 2 tablespoons coconut paste (optional)
  • 4 large eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • Italian meringue butter cream frosting:
  • ⅓ cup water
  • 1 cup sugar
  • ¾ cup egg white
  • ½ cup sugar
  • 28 tablespoons (3½ sticks) butter, softened
  • 1 teaspoon vanilla
  1. For the Filling: Combine egg yolks, cream, sugar, seeds from the vanilla been, butter, and vanilla extract in a large saucepan over medium heat. Whisk constantly until the mixture boils and thickens, about 10 minutes. Stir in the toasted coconut and then pour the filling into a container, cover surface with plastic wrap, and cool in the refrigerator.
  2. For the cake: Preheat oven to 350 degrees. Line a cookie sheet pan (jelly roll pan) with parchment paper and liberally spray pan edges. Cream together the sugar, butter, and coconut paste. Add eggs one at a time, scraping bowl between additions. Combine dry ingredients and add to batter all at once. Add the cream and vanilla and mix until just combined. Bake until a toothpick inserted comes out clean, about 20-25 minutes, rotating the pan a couple of times for even cooking.
  3. For the frosting: Combine the water and 1 cup of sugar in a small saucepan over medium heat and bring to a boil. While the sugar is heating, whip the egg whites in a stand mixer just until foamy then gradually adds ½ cup of sugar. Keep the mixer turned on but adjust the speed as needed so that egg whites do not get past soft peaks. With the mixer running, very slowly pour the hot sugar down the side of the mixer bowl into the egg whites. Do not pour too quickly or the egg whites will cook. After all sugar syrup has been added continue whipping egg whites until the bottom of the bowl is lukewarm to the touch. Add the vanilla and gradually add soft butter in pieces. Continue whipping until the buttercream is well-aerated and smooth, about 3-5 minutes.
  4. To assemble the cake: Layer cake and filling and frost. Refrigerate until ready to serve, but bring to room temperature before slicing.
Recipe by Cooking With MicheleĀ® at