A light, fluffy, and intensely coconut-flavored cake, perfect for any occasion. Layers of moist coconut cake are filled with a creamy coconut pudding and topped with a cloud of whipped cream and toasted coconut flakes.
Ingredients:
For the Coconut Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup shredded coconut (unsweetened)
For the Coconut Cream Filling:
- 1 (3.4 oz) package instant coconut cream pudding mix
- 1 1/2 cups cold milk (or coconut milk for extra coconut flavor)
- 1 cup heavy cream
For the Whipped Cream Topping:
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup toasted shredded coconut flakes (for garnish)
Instructions:
1. Prepare the Coconut Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a small bowl, combine the can of coconut milk and the 1/2 cup of shredded coconut.
- Alternately add the dry ingredients and the coconut milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
2. Prepare the Coconut Cream Filling:
- In a medium bowl, whisk together the instant coconut cream pudding mix and cold milk (or coconut milk) until smooth.
- In a seperate bowl, whip the 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the coconut pudding.
- Refrigerate the filling for at least 30 minutes to set.
3. Prepare the Whipped Cream Topping:
- In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake:
- Once the cakes are completely cooled, level them if necessary.
- Place one cake layer on a serving plate.
- Spread the coconut cream filling evenly over the cake layer.
- Top with the second cake layer.
- Frost the entire cake with the whipped cream topping.
- Sprinkle toasted shredded coconut flakes over the top of the cake.
- Refrigerate the cake for at least 1 hour before serving to allow the filling to set further.
5. Toast the Coconut Flakes (Optional):
- Preheat oven to 350°F (175°C).
- Spread the shredded coconut flakes on a baking sheet.
- Bake for 5-10 minutes, or until golden brown, stirring occasionally. Be careful, coconut burns easily.
- Let cool completely.
Tips and Variations:
- For a stronger coconut flavor, use coconut extract in the cake batter and whipped cream.
- You can add a layer of toasted coconut flakes between the cake layers for extra texture.
- Garnish with fresh berries or edible flowers for a beautiful presentation.
- For extra moisture, brush the cake layers with coconut simple syrup before adding the filling.
- For a piña colada variation, add crushed pineapple to the filling.
Enjoy your Coconut Cream Dream Cake!