This cake is light, moist, and bursting with coconut flavor. It’s perfect for any occasion, from a casual gathering to a special celebration.
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 cup coconut milk (full-fat)
- 1/2 cup shredded coconut (unsweetened)
- For the Coconut Cream Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut (sweetened or unsweetened as you prefer)
- For the Coconut Cream Frosting:
- 1 (8 ounce) package cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream (from the top of a chilled can of full-fat coconut milk)
- 1/2 cup shredded coconut (for decoration)
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In alternating additions, add the dry ingredients and coconut milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the 1/2 cup of shredded coconut.
- Pour batter evenly into the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the Coconut Cream Filling:
- In a medium bowl, cream together softened cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until smooth and creamy.
- Stir in vanilla extract and shredded coconut.
- Prepare the Coconut Cream Frosting:
- In a large bowl, cream together softened cream cheese and butter until smooth.
- Gradually add powdered sugar, mixing until smooth and creamy.
- Stir in vanilla extract and the coconut cream.
- Assemble the Cake:
- Once cakes are completely cooled, level the tops if necessary.
- Place one cake layer on a serving plate.
- Spread the coconut cream filling evenly over the first layer.
- Top with the second cake layer.
- Frost the entire cake with the coconut cream frosting.
- Sprinkle shredded coconut over the top of the cake for decoration.
- Chill the cake for at least 30 minutes before serving.
- Serve and Enjoy:
- Slice and serve your delicious fluffy coconut cream cake.
Tips and Variations:
- For a stronger coconut flavor, you can add coconut extract to the cake batter and frosting.
- You can use sweetened or unsweetened shredded coconut, depending on your preference.
- For an extra touch of flavor, toast the shredded coconut used for decoration.
- If you cannot find coconut cream, you can chill a can of full fat coconut milk overnight. The thick portion that rises to the top is the coconut cream.
- To make your cake even more moist, you can brush the cooled cake layers with a simple syrup made with coconut milk and sugar.
- For a different presentation, you can use a piping bag to create decorative swirls or rosettes with the frosting.