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Heavenly Coconut Cream Cake

Heavenly Coconut Cream Cake: A Slice of Tropical Bliss

Indulge in the Heavenly Coconut Cream Cake, a tropical delight with fluffy coconut sponge and rich frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Servings: 10 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour Substitute with cake flour for a delicate texture.
  • 1 cup Granulated sugar Acts as the sweetener.
  • 1/2 cup Unsalted butter Use salted butter if needed.
  • 4 large Eggs Essential for binding and leavening.
  • 1 cup Coconut milk Can substitute with coconut cream.
  • 2 teaspoons Baking powder Ensure it's fresh.
  • 1/2 teaspoon Salt Can be omitted if using salted butter.
  • 1 teaspoon Vanilla extract Experiment with other extracts for variety.
  • 1 cup Sweetened shredded coconut Use unsweetened coconut with added sugar if preferred.
For the Frosting
  • 2 cups Heavy cream Can substitute with coconut cream.
  • 1 cup Powdered sugar Granulated sugar can work in a pinch.
  • 1 teaspoon Coconut extract Omit if unavailable.

Equipment

  • Electric mixer
  • 9-inch round cake pans
  • Mixing bowls
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then pour in the coconut milk and vanilla extract.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt, then gradually add to wet ingredients, folding in half of the sweetened shredded coconut.
  5. Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
  7. Whip heavy cream with powdered sugar and coconut extract until stiff peaks form.
  8. To assemble, place one cake layer on a plate, spread frosting, then layer second cake and frost top and sides.
  9. Sprinkle remaining sweetened shredded coconut over the frosted cake and chill in refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use fresh baking powder and high-quality coconut milk for the best flavor. Allow cake layers to cool completely before frosting to maintain fluffy texture.

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