This Fluffy Coconut Cream Cake is a delightful dessert that brings a taste of tropical paradise to your table. With its light, airy texture and rich coconut flavor, it’s perfect for celebrations or a simple family treat. The combination of coconut milk, shredded coconut, and a creamy frosting makes this cake irresistibly delicious. Serve it chilled for a refreshing dessert any time of the year!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened coconut milk
- ½ cup vegetable oil
- 4 large eggs
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened, as preferred)
For the Frosting:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (for topping)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, combine the coconut milk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the shredded coconut.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
- Garnish: Sprinkle the remaining shredded coconut on top of the frosted cake for decoration.
- Chill and Serve: For best results, refrigerate the cake for at least 1 hour before serving. Enjoy your delicious Fluffy Coconut Cream Cake!