Fluffy Coconut Cream Cake Recipe

Fluffy Coconut Cream Cake Recipe

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This cake is a tropical dream! It’s incredibly light and airy, with a moist coconut-infused sponge and a luscious coconut cream frosting. Perfect for any celebration or a sweet treat on a sunny day.

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar  
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup shredded coconut (unsweetened)

For the Coconut Cream Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 (13.5 oz) can full-fat coconut cream (chilled overnight)
  • 1 teaspoon coconut extract (optional)
  • 1/2 cup shredded coconut (sweetened or unsweetened, for decoration)

Instructions:

Cake Preparation:

  1. Preheat and Prepare: Preheat your 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 easy removal.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar until light and fluffy.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate Dry and Wet Ingredients: In a small bowl, lightly stir the coconut milk, to ensure it is smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fold in Coconut: Gently fold in the shredded coconut.
  7. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  8. Cool: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.

Coconut Cream Frosting:

  1. Cream Butter: In a large bowl, using an electric mixer, cream the softened butter until smooth.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. Then, increase the speed to medium and beat until light and fluffy.
  3. Whip Coconut Cream: Open the chilled can of coconut cream. Carefully scoop out the thick cream from the top, leaving behind the liquid. If the cream is still liquidy, you can chill it longer. Add the thick coconut cream to the buttercream. Beat until light and fluffy.
  4. Add Coconut Extract (Optional): If desired, stir in the coconut extract.
  5. Frost the Cake: Once the cakes are completely cooled, frost the first layer with a generous amount of frosting. Top with the second layer and frost the entire cake.
  6. Decorate: Sprinkle shredded coconut over the top of the cake for decoration.
  7. Chill (Optional): For a firmer frosting, chill the cake for 30 minutes before serving.

Tips and Variations:

  • For a more intense coconut flavor, you can brush the cake layers with coconut syrup before frosting.
  • You can use toasted coconut for decoration for added flavor and texture.
  • If you don’t have coconut extract, a little extra vanilla extract will work.
  • If the frosting is too soft, chill it for a few minutes before frosting.
  • For a different texture, you can add some cream cheese to the frosting.

Enjoy your fluffy coconut cream cake!

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