Get ready to embark on a culinary journey that promises to revolutionize your dessert game! This Coconut Cream Cake isn't just another recipe—it's a slice of paradise that will make your kitchen feel like a tropical getaway. Imagine a moist, decadent cake infused with rich coconut flavors, topped with a cloud-like coconut cream frosting that melts in your mouth. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to creating a showstopping dessert that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup coconut milk
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 cup shredded coconut
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 cup coconut cream
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, ensuring even coverage to prevent sticking.
- In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, sift together all-purpose flour and baking powder to remove any lumps.
- Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in shredded coconut gently using a spatula, distributing evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, whip heavy cream in a chilled bowl until soft peaks form.
- Gradually add powdered sugar and coconut cream, continuing to whip until stiff peaks develop and the frosting is smooth and spreadable.
- Once the cake is completely cooled, frost the top and sides evenly with the coconut cream frosting.
- Optionally, garnish with additional shredded coconut sprinkled on top for extra texture and visual appeal.
- Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.
- Slice and serve chilled, enjoying the rich, creamy coconut flavors of this delightful dessert.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and coconut milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Chill Your Cream: For the most voluminous frosting, chill your mixing bowl and whisk/beaters before whipping the heavy cream.
- Test for Doneness: Use the toothpick method to check cake doneness—it should come out clean with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the cream from melting.
- Make Ahead: This cake tastes even better the next day, so feel free to prepare it in advance.
- Storage Tip: Store the cake in the refrigerator and consume within 3-4 days for maximum freshness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 20g
Cholesterol: 95mg
