Description
This Coconut Cream Cake is a dreamy dessert that combines a soft, moist cake base with a rich, fluffy whipped cream frosting and a sprinkle of sweet shredded coconut. Perfect for celebrations or as a delightful treat after dinner, this easy recipe offers a tropical twist to classic cake ideas. Whether you’re seeking a crowd-pleaser for a special event or a comforting dessert to enjoy at home, this coconut cake is sure to impress.
Ingredients
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
Instructions
- Prepare the Cake Batter
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and coconut extracts. Gradually add dry ingredients, alternating with coconut milk. Mix until combined. - Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan. - Prepare the Frosting
In a chilled mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. - Frost the Cake
Spread the whipped cream frosting generously over the cooled cake. Sprinkle shredded coconut evenly on top, pressing it gently to adhere. - Chill and Serve
Refrigerate for at least 1 hour before serving for the best flavor and texture. Slice and enjoy!
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert