Coconut Cream Cake: A Slice of Tropical Bliss

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Imagine a soft, moist cake bursting with coconut flavor and topped with a luscious whipped cream frosting that melts in your mouth. The delicate sweetness, combined with the rich coconut flakes, creates a dessert that feels light yet indulgent. Whether you’re hosting a summer gathering, celebrating a special occasion, or simply craving something sweet, this Coconut Cream Cake is sure to impress.

The tender crumb of this cake pairs perfectly with the creamy topping, offering a delightful contrast in textures. The coconut flakes add a satisfying crunch, making each bite a true delight. Perfect for birthdays, brunches, or just because — this cake will have everyone reaching for seconds.

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Ingredients for Coconut Cream Cake

Cake Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup coconut milk
• 1 tsp vanilla extract
• 1 tsp coconut extract

Frosting Ingredients

• 2 cups heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Topping

• 1 cup sweetened shredded coconut

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Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts.

Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until smooth and fully combined.

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Step 2: Bake the Cake

Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once baked, let the cake cool completely in the pan on a wire rack. This step is crucial to ensure the frosting adheres properly.

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Step 3: Prepare the Frosting

In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip — the texture should be creamy and fluffy.

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Step 4: Frost and Add Coconut

Once the cake has cooled, spread the whipped cream frosting generously over the top. Sprinkle the shredded coconut evenly across the frosting, pressing it gently so it adheres well.

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Step 5: Chill and Serve

For the best flavor and texture, refrigerate the cake for at least 1 hour before serving. This allows the flavors to meld and the frosting to set beautifully. Slice and enjoy!

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Storage Instructions

To keep your Coconut Cream Cake fresh and delicious, store it in an airtight container in the refrigerator. It will stay moist and flavorful for up to 4 days. For longer storage, you can freeze the cake (preferably without frosting) for up to 2 months. When ready to serve, thaw it in the refrigerator overnight and add fresh frosting and shredded coconut before serving.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 420
• Fat: 26g
• Saturated Fat: 17g
• Cholesterol: 110mg
• Sodium: 190mg
• Carbohydrates: 45g
• Fiber: 1g
• Sugar: 30g
• Protein: 5g

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Frequently Asked Questions

1. Can I use canned coconut milk instead of fresh?

Yes! Canned coconut milk works wonderfully in this recipe and adds a rich coconut flavor. Just ensure you shake the can well before measuring.

2. What’s the best way to toast coconut for added flavor?

To toast shredded coconut, spread it on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring occasionally. Watch closely to prevent burning.

3. Can I use cream cheese frosting instead of whipped cream?

Absolutely! Cream cheese frosting adds a tangy contrast that pairs beautifully with the sweet coconut flavors.

4. Is this cake suitable for gluten-free diets?

Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend for great results.

5. Can I make this cake in advance?

Yes, you can bake the cake a day ahead and frost it just before serving to keep the whipped topping fresh and fluffy.

6. Can I add nuts for extra texture?

Chopped pecans or almonds make an excellent addition to the cake batter or as a garnish on top.

7. What’s the best way to cut the cake cleanly?

For neat slices, chill the cake before cutting and use a sharp knife, wiping it clean between cuts.

8. Can I use coconut oil instead of butter?

Yes, you can substitute melted coconut oil for butter, which will enhance the coconut flavor even more.

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