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Coconut Cream Cake

Coconut Cream Cake
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The Coconut Cream Cake is a tropical-inspired dessert that’s both soft and sweet, bringing the taste of paradise to your kitchen. Its moist, fluffy layers are infused with creamy coconut milk and topped with luscious coconut frosting. Every bite delivers a rich, exotic flavor balanced with light sweetness — perfect for celebrations or a cozy treat at home.

Ingredients

For the Cake:

  • 2 ½ cups cake flour (sifted)

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • ¾ cup unsalted butter, softened

  • 1 ¾ cups granulated sugar

  • 4 large eggs, room temperature

  • 1 cup canned coconut milk

  • ½ cup coconut cream

  • 1 tsp vanilla extract

  • ½ tsp almond extract (optional)

  • 1 cup shredded sweetened coconut

For the Coconut Cream Frosting:

  • 1 cup heavy cream

  • ½ cup unsalted butter, softened

  • 1 ¾ cups powdered sugar

  • ½ cup coconut cream

  • 1 tsp vanilla extract

  • (Optional Variation: 8 oz cream cheese for a tangier whipped version)

For Decoration:

  • ½–1 cup toasted coconut flakes

  • Fresh tropical fruits (pineapple, mango, or kiwi) – optional

Instructions

  • Preheat the Oven

    • Set oven to 350°F (175°C) and grease your cake pans.

    • Line bottoms with parchment paper for easy removal.

  • Mix the Dry Ingredients

    • In a bowl, sift together cake flour, baking powder, and salt.

    • This adds air and ensures an even, fluffy texture.

  • Cream the Butter and Sugar

    • In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).

    • Scrape down sides occasionally.

  • Add Eggs and Flavoring

    • Add eggs one at a time, beating well after each.

    • Stir in vanilla and almond extract.

  • Combine Wet and Dry Ingredients

    • Alternate adding the dry mixture and coconut milk + cream to the butter mixture.

    • Start and end with dry ingredients.

    • Fold in shredded coconut flakes.

  • Bake the Cake Layers

    • Divide batter evenly between pans.

    • Bake for 25–30 minutes or until a toothpick inserted comes out clean.

    • Cool in pans 10 minutes, then transfer to a wire rack.

  • Prepare the Frosting

    • Beat butter until creamy.

    • Gradually add powdered sugar until smooth.

    • Mix in coconut cream and vanilla extract.

    • Whip heavy cream to stiff peaks and gently fold into the coconut mixture.

  • Assemble the Cake

    • Place the first cake layer on a plate and spread frosting evenly.

    • Add the second layer and cover the entire cake with a thin crumb coat.

    • Chill for 15 minutes, then frost completely.

  • Decorate
    Sprinkle toasted coconut flakes over the top and sides.
    Add tropical fruit slices or piped frosting for a professional finish.

Notes

  • Soft Texture Tip: Don’t overmix once dry ingredients are added.

  • Prevent Dryness: Use canned coconut milk — it adds consistent moisture.

  • Frosting Stability: Chill frosting 10–15 mins if too soft, especially in warm weather.

  • Storage: Refrigerate up to 3 days or freeze (well-wrapped) for up to 2 months.

  • Optional Add-Ins: Pineapple chunks or mango purée can be folded into the batter for extra tropical flavor.

Find it online: https://bon-recipe.com/coconut-cream-cake/