Moist Coconut Cream Cake Recipe

This Coconut Cream Cake is a delightful dessert that features layers of moist coconut-flavored cake, creamy coconut frosting, and a sprinkle of toasted coconut on top. It’s a perfect treat for coconut lovers and is sure to impress at any gathering.

The recipe is straightforward, making it accessible for bakers of all skill levels. You can serve it alongside a savory chicken recipe for a complete meal experience.

Delicious Coconut Cream Cake Recipe

This cake is made with coconut milk and shredded coconut, giving it a rich flavor and texture. The preparation time is about 30 minutes, and it requires baking time of 25 minutes, yielding a cake that serves 8-10 people.

Ingredients

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup coconut milk
3 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup shredded coconut (sweetened or unsweetened)
For the frosting:
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup toasted shredded coconut for topping

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the coconut milk and vanilla extract.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining whipped cream.
Garnish: Sprinkle the toasted shredded coconut on top of the frosted cake. Slice and serve.