Coconut Cream Dream Cake is a luscious, moist, and flavorful dessert that captures the essence of tropical bliss. This cake is rich with coconut flavor, featuring a soft and fluffy sponge infused with coconut milk and layered with a creamy coconut filling. Topped with a velvety coconut frosting and sprinkled with toasted coconut flakes, every bite melts in your mouth, leaving you craving more. Perfect for special occasions or simply indulging your sweet tooth, this cake is a showstopper that will impress your family and friends.
Ingredients:
- For the Cake:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- For the Coconut Cream Filling:
- 1 cup heavy cream
- ½ cup coconut milk
- ½ cup shredded coconut
- 2 tablespoons cornstarch
- ¼ cup sugar
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup coconut cream
- 1 teaspoon coconut extract
- For Garnishing:
- ½ cup toasted coconut flakes
Instructions:
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and coconut extract.
- Gradually add dry ingredients to the wet mixture, alternating with coconut milk. Mix until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Coconut Cream Filling:
- In a saucepan over medium heat, combine heavy cream, coconut milk, and shredded coconut. Stir occasionally.
- In a small bowl, mix cornstarch with sugar, then add to the saucepan.
- Cook until the mixture thickens, stirring constantly to prevent lumps.
- Remove from heat and let it cool completely before using.
- Prepare the Coconut Frosting:
- Beat butter until creamy, then gradually add powdered sugar.
- Pour in coconut cream and coconut extract, continuing to beat until smooth and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous amount of coconut cream filling over it.
- Place the second cake layer on top and press gently.
- Spread the coconut frosting evenly over the top and sides of the cake.
- Garnish and Serve:
- Sprinkle toasted coconut flakes over the frosted cake for an extra crunch and enhanced coconut flavor.
- Refrigerate for at least 30 minutes before slicing to allow the flavors to meld together.
- Serve and enjoy this irresistible Coconut Cream Dream Cake with your favorite beverage!