This Coconut Cream Cake is a dessert lover’s dream! It features a soft and moist cake filled with a luscious coconut cream filling, and it’s topped with a dusting of shredded coconut. With its delightful coconut flavor, this is perfect for tropical-themed gatherings, birthdays, or any occasion that calls for a sweet, creamy treat. Follow this recipe to make a that’s bound to impress your friends and family.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup coconut milk
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (for topping)
- For the Coconut Cream Filling:
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 3 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Preparation Time
- Preparation: 20 minutes
- Cooking: 40-45 minutes
- Total Time: 1 hour 5 minutes
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Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan to prevent sticking.
2. Make the Cake Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.
In a separate bowl, whisk together the flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk, starting and ending with the dry ingredients. Mix until just combined.
3. Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
4. Prepare the Coconut Cream Filling:
In a saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt over medium heat.
Continue whisking until the mixture thickens, about 5-7 minutes. Remove from heat and stir in the vanilla extract.
Allow the filling to cool before using.
5. Assemble the Cake:
Once the cake has cooled, carefully slice it in half horizontally to create two layers.
Spread the coconut cream filling over the bottom layer, then place the top layer over the filling.
Sprinkle shredded coconut on top of the for garnish.
6. Serve and Enjoy:
Slice and serve the cake. Enjoy the creamy coconut filling with the moist, fluffy !
Tips for Success
Use Full-Fat Coconut Milk: For the best flavor and richness, use full-fat coconut milk in both the cake and the filling.
Chill the Filling if Needed: If the filling is too soft to spread, refrigerate it for a few minutes to help it firm up.
Toasted Coconut Topping: For added flavor, lightly toast the shredded coconut before sprinkling it on top of the .
Nutritional Information (Per Slice)
- Calories: 380
- Carbohydrates: 45g
- Protein: 4g
- Fat: 20g
- (Values are approximate and may vary based on ingredients and portion sizes)
Conclusion
This Coconut Cream Cake is a tropical delight that’s sure to satisfy any sweet tooth. With its moist layers and creamy coconut filling, it’s a perfect dessert for special occasions or to treat yourself. Make this cake for your next gathering, and watch it disappear in no time!