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Coconut Cream Cake
Introduction
Indulge in the tropical flavors of this decadent coconut cream cake. Layers of moist coconut cake are filled with a creamy coconut filling and topped with a fluffy coconut frosting. This dessert is perfect for any occasion, from a summer barbecue to a special celebration.
Ingredients:
- For the cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Milk
- Coconut extract
- For the coconut filling:
- Cream cheese, softened
- Powdered sugar
- Coconut milk
- Coconut extract
- For the coconut frosting:
- Unsalted butter, softened
- Powdered sugar
- Coconut milk
- Coconut extract
Instructions:
- Prepare the cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and coconut extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
