Indulge in a slice of paradise with this Coconut Cream Dream Cake, a decadent dessert that captures the tropical essence of coconut in every layer. Light, fluffy, and richly infused with creamy coconut flavor, this cake is perfect for celebrations, family gatherings, or whenever you want to impress your guests with something both comforting and luxurious. Each bite melts in your mouth with a smooth coconut custard filling and a whipped topping that’s nothing short of divine. This cake is more than just a dessert – it’s an experience, designed for coconut lovers who appreciate a combination of texture, flavor, and visual appeal.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup coconut milk
- ½ cup unsalted butter, softened
- 4 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract
For the coconut cream filling:
- 1 ½ cups coconut milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ cup shredded sweetened coconut
- 1 tsp vanilla extract
For the whipped topping:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ tsp coconut extract
- ½ cup toasted shredded coconut (for garnish)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper to ensure easy removal.
- Mix Dry Ingredients: In a large mixing bowl, sift together flour, baking powder, salt, and sugar. Set this aside while you prepare the wet ingredients.
- Cream Butter and Add Wet Ingredients: In another bowl, beat the butter until creamy. Add the eggs one at a time, mixing well after each. Stir in the coconut milk, vanilla extract, and coconut extract. Slowly add the dry mixture to the wet mixture and beat until the batter is smooth and lump-free.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. 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 them to wire racks to cool completely.
- Prepare the Coconut Cream Filling: In a saucepan over medium heat, whisk together the coconut milk, sugar, and cornstarch until the mixture thickens to a pudding-like consistency. Stir constantly to avoid lumps. Once thickened, remove from heat and add vanilla extract and shredded coconut. Let the filling cool to room temperature before using.
- Make Whipped Topping: In a chilled bowl, beat the heavy cream with powdered sugar and coconut extract until stiff peaks form. Keep refrigerated until you’re ready to frost the cake.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled coconut cream filling evenly over the top. Carefully place the second cake layer over the filling. Use a spatula to frost the top and sides of the cake with the whipped cream topping.
- Garnish and Chill: Sprinkle toasted shredded coconut generously over the top and sides of the cake. Chill the cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and the filling to set properly.
- Serve and Enjoy: Slice into this luscious, coconut-rich cake and serve it chilled. Each piece is creamy, airy, and filled with tropical flavor that will make you feel like you’re on vacation.
This Coconut Cream Dream Cake is a showstopper that combines moist cake layers, smooth coconut custard, and fluffy whipped cream with just the right amount of toasted coconut crunch. Whether it’s a special occasion or a casual get-together, this dessert delivers a dreamy, mouthwatering finish every time.