Description
Indulge in a slice of tropical bliss with our Heavenly Coconut Cream Cake. This delightful dessert features layers of moist sponge infused with rich coconut flavor, complemented by a luscious coconut custard filling and topped with fluffy whipped cream frosting. Perfect for any occasion, whether it’s a birthday bash or a cozy family gathering, this cake transports you to sun-soaked beaches with every bite. Its stunning presentation adorned with sweetened shredded coconut makes it as beautiful as it is delicious. Easy to make and customizable, this cake will surely impress your guests and satisfy your sweet cravings!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup full-fat coconut milk
- ½ cup buttermilk
- 1 cup unsalted butter
- 2 cups granulated sugar
- 5 large eggs
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup full-fat coconut milk (for filling)
- 1 cup whole milk
- ½ cup granulated sugar (for filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for filling)
- ½ tsp coconut extract (for filling)
- ½ cup sweetened shredded coconut (for filling)
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract (for frosting)
- ½ tsp coconut extract (for frosting)
- 1 ½ cups sweetened shredded coconut (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- Whisk together the flour, baking powder, and salt in one bowl; set aside.
- In another bowl, combine the coconut milk and buttermilk; mix well.
- Cream the butter and sugar until fluffy, then add eggs one at a time along with vanilla and coconut extracts.
- Alternate adding the dry ingredients and milk mixture to the creamed butter mixture until just combined.
- Divide the batter into prepared pans and bake for 25–28 minutes.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For the filling, whisk sugar, cornstarch, and egg yolks in a saucepan; gradually add both types of milk while stirring over medium heat until thickened.
- Stir in butter and coconut extract; chill before using.
- Whip cream with powdered sugar until stiff peaks form for frosting.
- Assemble the cake: layer filling between cooled cakes and frost with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 34g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg