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Coconut Cream Panna Cotta Cake

2022-09-01 - Written by: Emily J. Miller

coconut cake panna cotta

Coconut Cream Panna Cotta Cake

A creamy coconut cake filled with a zesty panna cotta filling and topped with toasted coconut flakes.

Coconut Cream Panna Cotta Cake

A moist and flavorful coconut cake filled with a refreshing panna cotta cream and topped with crunchy toasted coconut flakes.

Ingredients

For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract

For the panna cotta:

  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 tablespoon unflavored gelatin
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened shredded coconut

Instructions

Cake

  1. Preheat your oven to 350°F (180°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a large bowl, combine the unsweetened shredded coconut, softened butter, eggs, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Divide the batter evenly among the prepared pans and smooth the tops.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Panna Cotta

  1. In a small bowl, sprinkle the gelatin over 1 tablespoon of water and let it sit for 5 minutes to soften.
  2. In a medium saucepan, combine the heavy cream, granulated sugar, and softened gelatin.
  3. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
  4. Remove from heat and stir in the vanilla extract and unsweetened shredded coconut.
  5. Pour the panna cotta mixture into a clean glass or metal bowl and refrigerate for at least 2 hours to chill.

Assembly

  1. Once the cake is completely cool, place one layer on a serving plate or cake stand.
  2. Spread a thick layer of the chilled panna cotta over the top of the first cake layer.
  3. Repeat this process with the remaining two cake layers and panna cotta.
  4. Top the final cake layer with a sprinkle of toasted coconut flakes.

Tips

  • For an extra moist cake, try adding 1-2 tablespoons of unsweetened shredded coconut to the batter.
  • If you prefer a firmer panna cotta, refrigerate it for at least 3 hours before using.
  • Toasted coconut flakes can be made by spreading unsweetened shredded coconut on a baking sheet and baking in a preheated oven at 350°F (180°C) for 5-7 minutes or until lightly toasted.