Coconut Cream Cake recipes

Recipe: Coconut Cream Cake

Ingredients: For the Cake:

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

For the Coconut Cream Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, for decorating

Instructions:

For the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients.
  6. Fold in the sweetened shredded coconut.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

For the Coconut Cream Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Stir in the coconut milk and vanilla extract. Beat on medium-high speed until the frosting is smooth and fluffy.

Assembly:

  1. Place one cake layer on a serving plate. Spread a layer of coconut cream frosting over the top of the cake.
  2. Add the second cake layer on top and repeat the process, spreading frosting over it.
  3. Place the third cake layer on top and frost the top and sides of the cake with the remaining coconut cream frosting.
  4. Gently press sweetened shredded coconut onto the sides and top of the cake for decoration.
  5. Optionally, you can sprinkle additional sweetened shredded coconut on top for a finishing touch.

Conclusion:

This Coconut Cream Cake is a delightful tropical treat that captures the essence of coconut in every bite. The moist and tender cake, combined with the creamy coconut cream frosting, creates a rich and indulgent dessert perfect for any special occasion or simply to satisfy your coconut cravings. Share this delectable cake with your loved ones and watch as they enjoy the tropical paradise in each mouthful. Happy baking!