A light, fluffy, and intensely coconut-flavored cake, perfect for any occasion.
Ingredients:
- For the Cake:
- 221 cups all-purpose flour
- 2 cups granulated sugar
- 3 teaspoons baking powder
- 21 teaspoon salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 (15-ounce) can coconut cream
- 1 teaspoon coconut extract
- For the Coconut Cream Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 21 cup shredded coconut (sweetened or unsweetened)
- For the Coconut Cream Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon coconut extract
- 1 cup shredded coconut (for decoration)
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter and mix with an electric mixer until crumbly.
- Add the eggs, one at a time, mixing well after each addition.
- Gradually add the coconut cream and coconut extract, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 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.
- Prepare the Coconut Cream Filling:
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in the shredded coconut.
- Prepare the Coconut Cream Frosting:
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream and coconut extract until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Assemble the Cake:
- Place one cake layer on a serving plate.
- Spread the coconut cream filling evenly over the first layer.
- Place the second cake layer on top of the filling.
- Frost the entire cake with the coconut cream frosting.
- Decorate the top and sides of the cake with the remaining shredded coconut.
- Refrigerate for at least 1 hour before serving to allow the filling and frosting to set.
- Serve and Enjoy!