Ingredients for Coconut Cream Cake:
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (softened)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 cup coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened)
For the Coconut Cream Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1/2 tsp coconut extract
- 1 cup shredded coconut (for garnish)
Step-by-Step Recipe for Coconut Cream Cake:
Step 1: Prepare the Batter
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with coconut milk. Begin and end with the dry ingredients.
- Fold in the shredded coconut until evenly distributed.
Step 2: Bake the Cake
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Prepare the Coconut Cream Frosting
- In a bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Stir in coconut milk and coconut extract, beating until the frosting is light and fluffy.
Step 4: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous amount of frosting on top.
- Add the second layer and frost the top. Repeat with the third layer.
- Frost the sides of the cake and sprinkle shredded coconut over the entire cake for a beautiful finish.
Nutritional Information for Coconut Cream Cake
The following breakdown is for a single serving (1/12th of the cake):
- Calories: 420
- Protein: 4g
- Fat: 22g
- Saturated Fat: 15g
- Carbohydrates: 52g
- Sugars: 38g
- Fiber: 2g
- Sodium: 150mg
Tips for the Perfect Coconut Cream Cake
- Use high-quality coconut milk: It enhances the flavor and texture of the cake.
- Toast the shredded coconut: Toasting adds extra flavor and a slight crunch.
- Chill the frosting if needed: If the frosting becomes too soft, refrigerate it for 10 minutes before assembling.
Happy baking!
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