Coconut Cream Dream Cake Recipe

Coconut Cream Dream Cake Recipe

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This dreamy cake is bursting with coconut flavor, from the moist cake layers to the luscious coconut cream frosting. It’s the perfect dessert for any occasion, especially if you’re a coconut lover!

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup full-fat coconut milk (from a can, not the thinner coconut beverage)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional, but enhances the coconut flavor)

For the Coconut Cream Frosting:

  • 1 (14 ounce) can full-fat coconut cream, chilled overnight (essential for thickening)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)
  • 1/4 cup shredded coconut, toasted (for garnish)

Instructions:

Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the coconut milk, vanilla extract, and coconut extract (if using).
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.  

Coconut Cream Frosting:

  1. This step is crucial: The coconut cream must be chilled overnight. Scoop out only the thick, solid cream from the top of the can, leaving the watery liquid behind (you can save this for smoothies or other uses). You should have about 1 cup of thick cream.
  2. In a chilled bowl, using an electric mixer, beat the chilled coconut cream until it starts to thicken.
  3. Gradually add the powdered sugar, vanilla extract, and coconut extract (if using), continuing to beat until stiff peaks form.

Assembly:

  1. Once the cakes are completely cooled, place one layer on a cake plate.
  2. Spread a layer of coconut cream frosting over the top of the first layer.
  3. Place the second cake layer on top of the frosting.
  4. Frost the entire cake with the remaining coconut cream frosting.
  5. Sprinkle the toasted shredded coconut over the top of the cake.
  6. Chill the cake for at least 30 minutes before serving to allow the frosting to set.

Tips and Variations:

  • For a more intense coconut flavor, you can brush the cake layers with coconut milk before frosting.
  • To toast the coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden brown. Watch closely to prevent burning.
  • You can also add a layer of coconut flakes or toasted coconut to the center of the cake between the frosting layers.
  • If you can’t find coconut extract, you can use more vanilla extract.
  • For a richer frosting, you can add a tablespoon or two of cream cheese, softened, to the coconut cream while beating.

Enjoy your Coconut Cream Dream Cake!

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