A Coconut Cream Dream Cake is a moist, fluffy, and decadent dessert layered with tropical flavors that make every bite feel like a vacation. This cake combines rich coconut cream, soft cake layers, and a luscious frosting to create a dessert that is indulgent yet refreshing. Perfect for birthdays, family gatherings, or special occasions, it will satisfy coconut lovers and even those who are new to its flavor. With simple ingredients and easy steps, you can bake this dreamy cake at home without hassle.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup coconut milk
- ½ cup coconut cream
- 4 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 cup shredded sweetened coconut (for batter and garnish)
- 2 cups heavy cream (for frosting)
- ½ cup powdered sugar (for frosting)
- ½ cup coconut cream (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract, coconut milk, and coconut cream until smooth. Gradually fold in the dry ingredients and stir in shredded coconut.
- Divide the batter between pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. For frosting, whip heavy cream, coconut cream, and powdered sugar until stiff peaks form. Frost the cooled cakes, layer them, and garnish with shredded coconut.
Servings
This recipe makes about 10–12 servings.
Nutritional Info (per serving, approx.)
- Calories: 420
- Carbohydrates: 45g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 18g
- Cholesterol: 80mg
- Sodium: 230mg
- Fiber: 2g
- Sugar: 28g
Notes
This cake tastes even better when chilled for a few hours before serving. You can also toast the shredded coconut for a nutty crunch. Store leftovers in an airtight container in the refrigerator for up to four days.
Tips
Use room-temperature butter and eggs for a smoother batter. Do not overmix the batter to keep the cake soft and fluffy. If you want more coconut flavor, add a few drops of coconut extract. For a lighter version, substitute whipped Greek yogurt frosting instead of heavy cream.
Health Benefits
Coconut cream and coconut milk provide healthy fats known as medium-chain triglycerides (MCTs), which can support energy levels. Shredded coconut contains fiber that aids digestion. Eggs add protein and essential nutrients, while moderate sugar and fat can make this dessert satisfying without the need for large portions. Consumed in moderation, this cake can be part of a balanced diet while offering a tropical twist.
Q & A
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day earlier, wrap them tightly, and frost them before serving.
Q: Can I make it dairy-free?
A: Yes, substitute butter with coconut oil and use dairy-free whipped cream alternatives.
Q: Can I freeze the cake?
A: Absolutely, wrap unfrosted cake layers in plastic wrap and freeze for up to two months. Thaw before frosting.
Q: What makes this cake unique?
A: The combination of coconut cream, milk, and shredded coconut gives a triple coconut flavor that is both rich and refreshing.
Q: Can I use a different frosting?
A: Yes, cream cheese frosting also pairs beautifully with this cake for a tangy twist.