Fluffy Coconut Cream Cake

Ingredients

• 1 box of vanilla cake mix (or homemade if preferred)
• 1 cup coconut milk (full-fat for richness)
• 1/2 cup unsweetened shredded coconut
• 1/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional, for extra flavor)
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup sweetened shredded coconut (for topping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
2. Mix Wet Ingredients: In a large bowl, whisk together the coconut milk, eggs, vegetable oil, vanilla extract, and almond extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, combine the vanilla cake mix with the shredded coconut. Mix well.
4. Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until combined. You’ll have a thick, fluffy batter.
5. Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Let the cake cool in the pan for about 10 minutes, then remove from the pan and transfer it to a wire rack to cool completely.
7. Whip the Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract in a chilled bowl until stiff peaks form.
8. Assemble the Cake: Once the cake is completely cool, spread a layer of whipped cream on top. Sprinkle with sweetened shredded coconut.
9. Serve: Slice and serve your fluffy coconut cream cake, and enjoy this creamy, coconut-filled treat!