Coconut Cinnamon Cake

Moist cinnamon coconut cake layers are covered in a delicious cinnamon buttercream and the filling between each cake layer is a smooth coconut pudding.

Course Dessert

Cuisine American, Mexican

Prep Time 2 45

Cook Time 40

Assembly 45

Total Time 4 10

Servings servings

Calories 925kcal

Author Whitney Wright

Ingredients

Cinnamon Crumbles

1/2 cup unsalted butter melted
1/4 cup granulated sugar
1/4 cup + 2 tablespoons light brown sugar packed
2 teaspoons ground cinnamon
1 cup all-purpose flour

Cinnamon Coconut Cake Layers

1 15.25 oz box white cake mix
1/3 cup vegetable oil
2/3 cup sour cream room temperature
3/4 cup buttermilk room temperature
4 large egg whites room temperature
1 tablespoons coconut emulsion
1 teaspoon vanilla extract

Coconut Pudding Filling

3 oz package Cook n' Serve vanilla pudding
1 can (13.6 oz) coconut milk full-fat
dairy milk preferably 2% or whole milk, we just need a little additional milk to equal 2 cups when combined with the coconut milk
3/4 teaspoon coconut emulsion
1/2 teaspoon vanilla extract

Cinnamon Buttercream

2 1/2 cups unsalted butter set at room temperature for about 15 minutes, the butter should be semi-soft but still cold.
8 cups powdered sugar measured, then sifted
pinch salt
1 tablespoon + 1 teaspoon ground cinnamon
1 tablespoon vanilla extract
5 tablespoons heavy cream

Instructions

Cinnamon Crumbles

In a medium mixing bowl, mix together the sugars, cinnamon, and flour. Stir in the melted butter until it’s all combined.
Using clean hands, separate the mixture into ¼”-1/2” crumbles. Set aside until the cake batter is prepared.

Cinnamon Coconut Cake Layers

Spray three 6-inch round cake pans with cooking spray (I use Baker's Joy). Line the bottoms of the cake pans with a circular piece of parchment paper. Spray the pans again. Set aside. Preheat the oven to 325ºF.
In the bowl of a stand mixer with the paddle attachment beat the oil, sour cream, buttermilk, egg whites, coconut emulsion and vanilla extract until well-combined. Sift in the white cake mix and mix until just combined.
Divide the cake batter amongst the 3 cake pans. Divide the cinnamon crumbles evenly between the three pans and use a butter knife to swirl them into the batter.
Bake for 30-34 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. Let cakes cool in cake pan for 10 minutes, then invert onto a wire rack and let them cool completely.

Coconut Pudding Filling

Prepare pudding according to package instructions, using the coconut milk plus enough additional milk of choice is needed to make 2 cups (or how much the box calls for).
Mix in coconut emulsion and vanilla extract and cool, then refrigerate until completely cool.

Cinnamon Buttercream

Beat butter, cinnamon, and a pinch of salt until it’s smooth and light in texture and color.
Add the powdered sugar in, a couple cups at a time and then mixing well before adding more. Add vanilla. Add a tablespoon of heavy cream as needed to keep the frosting smooth and not too stiff. Repeat until all powdered sugar and cream are added.

Assembly

Place a cake layer on a cake board or stand. Spread a thin layer of buttercream evenly over the cake.
Pipe a rim of buttercream around the top to create a dam, and add 1/3-1/2 cup of coconut pudding filling.
Repeat steps 1 and 2 with the second layer of cake, placing the second cake layer on top of the first layer.
Place the third cake layer on top and crumb coat the entire cake in a thin layer of buttercream. Refrigerate or freeze for a few minutes, until the buttercream is cold and no longer soft.
Add the final layer of frosting around the entire cake. Add additional decoration as desired.

Notes

Feel free to use rice milk or regular milk instead of coconut milk. Omit the coconut emulsion too if you aren't a coconut fan.

This cake tastes just like coconut horchata. The coconut flavor is subtle, but with the above adjustments if will lean more into a regular horchata flavor.

Store leftovers covered in the fridge for 4-5 days or in the freezer (wrapped twice in plastic wrap and once in aluminum foil) for up to 2 months. Remove and let thaw in the fridge overnight.

Nutrition