Heavenly Coconut Cream Cake
This Coconut Cream Cake is light, creamy, and easy to make, blending tender cake layers with rich whipped cream and lots of coconut. Perfect for any celebration.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Use room-temperature for best results.
- 4 large eggs Room temperature preferred.
- 1 cups coconut milk
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 teaspoons vanilla extract
- 1 cups sweetened shredded coconut Divide into half.
Frosting Ingredients
- 2 cups heavy cream
- 0.5 cups powdered sugar
- 1 teaspoon coconut extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each egg.
- Mix in the coconut milk and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mix to the wet mixture and stir until just combined.
- Fold in half of the shredded coconut.
- Divide the batter evenly between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cakes cool completely in the pans, then remove and cool on a wire rack.
Frosting and Assembly
- Whip the heavy cream with powdered sugar and coconut extract until stiff peaks form.
- Place one cake layer on a plate, spread a layer of whipped cream, then top with the second cake layer.
- Frost the top and sides with the remaining whipped cream.
- Sprinkle the remaining shredded coconut over the top.
- Chill the cake for at least 1 hour before serving.
Notes
For cleaner slices, dip the knife in hot water and wipe it between cuts. Store in the fridge for up to 3-4 days.