Coconut Cream Cake

Coconut Cream Cake

A true Southern classic, this Coconut Cream Cake is as dreamy as it looks. With its tender vanilla cake layers, creamy coconut filling, and fluffy coconut frosting, every bite melts in your mouth with tropical sweetness. Whether for a special celebration or a sweet craving on an ordinary day, this cake brings elegance and indulgence to the table. Let’s bake something unforgettable!

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

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• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 teaspoon coconut extract

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• 1 teaspoon vanilla extract

• 1 cup whole milk

For the Coconut Cream Filling:

• 1 cup sweetened shredded coconut

• 1 cup heavy cream

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• ½ cup powdered sugar

• 1 teaspoon coconut extract

For the Frosting:

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

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• ¼ cup coconut milk (or regular milk)

• 1 teaspoon vanilla extract

• ½ teaspoon coconut extract

• 1 cup shredded coconut (for topping)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.

2. Whisk together the flour, baking powder, and salt in a bowl.

3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.

4. Add flour mixture and milk alternately, beginning and ending with flour. Mix until just combined.

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5. Divide the batter evenly between prepared pans and smooth the tops. Bake for 25–28 minutes, or until a toothpick comes out clean. Let cakes cool in pans for 10 minutes, then turn them out onto wire racks to cool completely.

6. For the filling, whip heavy cream until soft peaks form. Add powdered sugar and coconut extract and beat to stiff peaks. Fold in shredded coconut gently.

7. To assemble, place one cake layer on a serving plate. Spread ½ of the coconut cream filling. Repeat with the second layer and remaining filling, then top with the final cake layer.

8. For the frosting, beat the butter until creamy. Gradually add powdered sugar. Mix in coconut milk, vanilla, and coconut extracts until smooth and fluffy.

9. Frost the cake, smoothing sides and top. Sprinkle generously with shredded coconut all over.

Conclusion:

This Coconut Cream Cake is a beautiful blend of soft cake, airy filling, and creamy frosting, all laced with the irresistible flavor of coconut. It’s the kind of dessert that brings sunshine to any occasion and smiles to every slice. Make it for birthdays, holidays, or just because you deserve a tropical treat. 🌴💛