Deliciously Moist Coconut Cream Cake Recipe

Have you ever wanted to treat yourself to a dessert that screams tropical paradise? This Coconut Cream Cake is just what you need. It’s a luscious, moist cake filled with creamy coconut goodness that captures the essence of summer in every bite. Perfect for celebrations or just as a sweet indulgence, this cake will transport you to a sunny beach with its delightful flavors.

What makes this Coconut Cream Cake truly special is its incredible texture. The cake is soft and fluffy, layered with a rich coconut cream filling and topped with a cloud of whipped cream. It’s a dessert that not only looks impressive but tastes divine, leaving your taste buds dancing with joy.

The Ultimate Coconut Cream Cake Experience

This Coconut Cream Cake is a heavenly combination of moist cake layers filled with creamy coconut custard and topped with fluffy whipped cream. It’s a dessert that’s both light and decadent, making it a perfect ending to any meal.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup coconut milk
• 4 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1/2 cup coconut cream
• 1 cup heavy cream (for frosting)
• 1/4 cup powdered sugar (for frosting)
• Chopped toasted coconut for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Combine Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the coconut milk. Stir in the vanilla extract and shredded coconut.
5. Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. Prepare the Coconut Filling: In a saucepan over medium heat, combine coconut cream and sugar. Stir until dissolved. Remove from heat and let cool slightly.
7. Assemble the Cake: Once the cake layers are cool, place one layer on a serving plate. Spread the coconut filling on top, then place the second layer on top.
8. Frost: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the top and sides of the cake. Garnish with toasted coconut.
9. Serve: Slice and enjoy your delightful Coconut Cream Cake!

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

• Servings: 12 slices
• Calories: 350kcal
• Fat: 22g
• Protein: 4g
• Carbohydrates: 34g