This decadent cake features layers of moist coconut cake, a creamy coconut filling, and a fluffy coconut frosting. It’s a true tropical paradise in every bite!
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened shredded coconut
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1/4 cup coconut milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- For the Coconut Filling:
- 1 (14 ounce) can sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon coconut extract
- For the Coconut Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon coconut extract
- 1/4 teaspoon salt
- Unsweetened shredded coconut, for garnish
Instructions:
1. Make the Cake: * Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. * In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in the shredded coconut. * In a separate bowl, whisk together buttermilk, oil, coconut milk, vanilla extract, egg, and egg white. * Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. * 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. * Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
2. Make the Coconut Filling: * In a medium bowl, whisk together sweetened condensed milk, heavy cream, shredded coconut, and coconut extract until smooth and creamy.
3. Assemble the Cake: * Once the cakes are completely cool, level them off if necessary. * Place one cake layer on a serving plate. * Spread half of the coconut filling evenly over the first layer. * Top with the second cake layer. * Spread the remaining filling over the top and sides of the cake.
4. Make the Coconut Frosting: * In a large bowl, cream together butter and powdered sugar until light and fluffy. * Beat in coconut milk, coconut extract, and salt until smooth and creamy.
5. Frost the Cake: * Frost the top and sides of the cake with the coconut frosting. * Garnish with shredded coconut.
6. Chill and Serve: * Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
Enjoy this delicious and tropical Coconut Cream Dream Cake!