Indulge in the irresistible sweetness of this Fluffy Coconut Cream Cake, a perfect balance of soft, airy layers and creamy coconut goodness. Whether you’re hosting a special celebration or simply craving a delightful treat, this cake is sure to impress. The moist, tender cake layers are infused with rich coconut flavor, while a luscious coconut cream frosting adds the finishing touch. With its light texture and tropical twist, this cake is a guaranteed hit for any coconut lover!
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup full-fat coconut milk
- ½ cup shredded sweetened coconut
For the Coconut Cream Frosting:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- ½ cup shredded unsweetened coconut, toasted (optional for garnish)
Instructions:
- Preheat the Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Prepare the Cake Batter: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until creamy and light, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Add Coconut Milk and Shredded Coconut: Reduce the mixer speed to low and alternate adding the dry ingredients and coconut milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the shredded coconut.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Coconut Cream Frosting: While the cakes are cooling, whip the heavy cream in a chilled bowl using an electric mixer on high speed until soft peaks form. Add the powdered sugar, vanilla extract, and coconut extract. Continue whipping until stiff peaks form.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of coconut cream frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining coconut cream frosting.
- Optional Garnish: For extra flavor and texture, sprinkle toasted shredded coconut on top of the cake.
- Serve and Enjoy: Slice the cake and serve chilled or at room temperature for a soft, fluffy texture. Enjoy the tropical flavor in every bite!