Ready to dive into a slice of paradise? This coconut cream cake is your ticket to a tropical getaway, no passport required. Rich, moist, and bursting with coconut flavor, it’s the perfect dessert for any occasion.
Why This Recipe Works
- The combination of coconut milk and cream ensures a moist cake with a rich coconut flavor.
- Toasted coconut flakes add a delightful crunch and enhance the tropical vibe.
- A simple yet elegant cream cheese frosting complements the cake without overpowering it.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded coconut, toasted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
Equipment Needed
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and grease a 9-inch round cake pan. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures your cake has a uniform texture and rises evenly.
Mix the Wet Ingredients
In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract and coconut milk. The mixture should be smooth and slightly thickened.
Combine and Bake
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Toast the Coconut
While the cake cools, spread the shredded coconut on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring occasionally, until golden brown. This adds a nutty flavor and crunchy texture to your cake.
Frost and Decorate
Beat the cream cheese and powdered sugar until smooth, then gradually add the heavy cream until the frosting is fluffy. Spread over the cooled cake and sprinkle with toasted coconut. Serve and enjoy!
Tips and Tricks
For an extra moist cake, brush the baked layers with a mixture of coconut milk and sugar before frosting. If you’re short on time, use store-bought toasted coconut flakes. To ensure your frosting is perfectly smooth, make sure all ingredients are at room temperature before mixing.
Recipe Variations
- Add a layer of pineapple jam between the cake layers for a tropical twist.
- Substitute the cream cheese frosting with a coconut whipped cream for a lighter option.
- Mix in a tablespoon of rum or coconut liqueur into the batter for an adult version.
Frequently Asked Questions
Can I use coconut flour instead of all-purpose flour?
Coconut flour is highly absorbent and requires more liquid, so it’s not a direct substitute. If you want a gluten-free option, try a blend of almond and coconut flour, adjusting the liquid as needed.
How do I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. The frosting may firm up, so let it sit at room temperature for a few minutes before serving.
Can I make this cake ahead of time?
Yes! Bake the cake layers and freeze them for up to a month. Thaw overnight in the refrigerator and frost the day of serving for the best texture.
Summary
This coconut cream cake is a tropical dream come true, with its moist layers, creamy frosting, and crunchy toasted coconut. Perfect for any occasion, it’s sure to transport your taste buds to paradise.
