Coconut Cream-Filled Cake: A Moist and Fluffy Delight

Coconut Cream-Filled Cake: A Moist and Fluffy Delight

Introduction

If you’re a fan of soft, fluffy cakes with a creamy filling, this coconut cream-filled cake is the dessert for you. With its delicate layers, rich coconut flavor, and smooth cream filling, this cake is the epitome of indulgence. Perfect for special occasions or a simple family treat, its combination of textures and flavors will leave everyone asking for seconds. Dusting the cake with shredded coconut gives it a delightful finish, making it as beautiful as it is delicious.

Ingredients

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) vegetable oil or melted butter
• 1 cup (240ml) milk
• 3 large eggs
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• A pinch of salt

For the Cream Filling:

• 2 cups (500ml) milk
• 1/4 cup (50g) granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup (40g) shredded coconut

For the Topping:

• 1/2 cup (40g) shredded coconut
• Powdered sugar for dusting

Instructions

Preparing the Cake Batter

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, sift together the flour, baking powder, and salt. Set aside.
3. Whisk the Wet Ingredients: In another bowl, beat the eggs and sugar until light and fluffy. Add the oil, milk, and vanilla extract, mixing until smooth.
4. Combine the Ingredients: Gradually fold the dry ingredients into the wet mixture using a spatula or whisk. Mix until just combined, avoiding overmixing.
5. Pour the Batter: Pour the batter into the prepared pan, smoothing the top with a spatula.

Baking the Cake

6. Bake: Place the cake in the preheated oven and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Preparing the Cream Filling

8. Heat the Milk: In a saucepan, heat the milk over medium heat. Add the sugar and cornstarch, whisking constantly to avoid lumps.
9. Cook Until Thickened: Continue stirring until the mixture thickens into a smooth cream. Remove from heat and stir in the vanilla extract and shredded coconut. Let the cream cool completely.

Assembling the Cake

10. Cut the Cake: Once the cake has cooled, carefully slice it in half horizontally to create two layers.
11. Spread the Cream: Spread the coconut cream evenly over the bottom layer, then place the top layer back on.
12. Decorate the Cake: Dust the top of the cake with powdered sugar and sprinkle with shredded coconut for a decorative finish.

Serving Suggestions

This coconut cream-filled cake is best served slightly chilled, allowing the cream to set perfectly. Pair it with a hot cup of tea or coffee for a delightful treat. For extra indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream on the side.

Conclusion

The coconut cream-filled cake is a perfect combination of light, fluffy layers and rich, creamy filling. Its tropical coconut flavor and elegant appearance make it a showstopper for any event. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake will quickly become a favorite. Try this recipe and bring a touch of sweetness to your table!