Coconut Cream Cake Recipe

Introduction

There are few desserts as elegant and comforting as a Coconut Cream Cake. With its delicate layers of soft sponge, rich cream filling, and snowy topping of shredded coconut, this cake combines lightness with indulgence. Its pristine white appearance makes it a perfect centerpiece for celebrations, while the subtle coconut flavor evokes a tropical touch. This recipe is designed to help you recreate a bakery-quality cake right at home, with step-by-step guidance and simple ingredients.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, softened

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• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp coconut extract (optional, for stronger flavor)

• 1 cup coconut milk (unsweetened)

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For the Filling and Frosting:

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 1 cup sweetened shredded coconut (for mixing)

• 1 cup shredded coconut (for topping)

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Instructions

1. Preparing the Cake Layers

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a bowl, whisk together flour, baking powder, and salt. Set aside.

3. In another large bowl, cream butter and sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extract.

5. Gradually add the dry ingredients, alternating with coconut milk. Start and end with dry ingredients.

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6. Divide batter evenly into the prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.

7. Allow cakes to cool completely before assembling.

2. Making the Cream Filling

1. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

2. Gently fold in 1 cup of sweetened shredded coconut.

3. Assembling the Cake

1. Slice each cake layer in half horizontally, giving you four layers in total.

2. Place one layer on a serving plate. Spread an even layer of whipped coconut cream over it.

3. Repeat the process with the remaining layers, stacking them neatly.

4. Frost the outside of the cake with the remaining whipped cream.

4. Decorating

1. Generously sprinkle shredded coconut over the entire cake, pressing lightly so it sticks.

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2. Chill the cake for at least 1–2 hours before serving, allowing the flavors to meld together.

Conclusion

This Coconut Cream Cake is a treat that balances rich creaminess with a feather-light sponge, making it both indulgent and refreshing. It’s a versatile dessert that fits weddings, birthdays, or even simple family gatherings. Each bite delivers a taste of the tropics, enveloped in snowy layers of sweetness. Once you try this recipe, it may become a signature dessert for your special occasions.