Ingredients
- Cake Layers:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup coconut milk (unsweetened)
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Filling:
- 1 cup coconut cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Frosting:
- 1 ½ cups heavy whipping cream
- ¾ cup powdered sugar
- ½ cup sweetened shredded coconut, toasted (optional)
Instructions
- Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add coconut milk, butter, eggs, and vanilla extract. Beat until smooth.
- Fold in shredded coconut.
- Divide the batter evenly between the prepared pans and 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, then transfer to a wire rack to cool completely.
- Make the Filling:
- In a medium bowl, whisk together coconut cream, powdered sugar, and vanilla until smooth. Set aside.
- Prepare the Frosting:
- In a chilled mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread the coconut cream filling evenly over the layer.
- Place the second cake layer on top. Frost the entire cake with whipped cream frosting.
- Sprinkle toasted coconut on top for garnish, if desired.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.
- Slice, serve, and enjoy your dreamy Coconut Cream Cake!
Let me know if you’d like to tweak this further!