Coconut Cream Cake: The Ultimate Recipe

A beautifully presented coconut cream cake displayed on a vintage cake stand. The cake is topped with a creamy white glaze dripping elegantly down the sides and garnished with shredded coconut, creating a visually appealing dessert perfect for any celebration.

The Coconut Cream Cake is a classic dessert loved for its moist texture and unique coconut flavor. Perfect for any occasion, this cake combines rich coconut cream with fluffy cake layers. In this article, you’ll learn how to prepare the perfect Coconut Cream Cake, along with tips for success.

Ingredients for the Perfect Coconut Cream Cake

Cake Ingredients:

3 cups (375 g) all-purpose flour.

1 tablespoon baking powder.

½ teaspoon salt.

1 cup (226 g) unsalted butter, room temperature.

2 cups (400 g) granulated sugar.

4 large eggs, room temperature.

1 cup (240 ml) coconut milk.

½ cup (120 ml) coconut cream.

1 teaspoon vanilla extract.

1 cup (75 g) shredded coconut.

Cream Filling Ingredients:

2 cups (480 ml) heavy whipping cream.

½ cup (60 g) powdered sugar.

½ cup (120 ml) coconut cream.

1 teaspoon vanilla extract.

For Decoration:

½ cup (50 g) toasted shredded coconut.

Step-by-Step Instructions to Make Coconut Cream Cake

1. Preparing the Cake

1. Preheat your oven to 350°F (175°C) and grease a cake pan with butter and flour.

2. In a bowl, mix the dry ingredients: flour, baking powder, and salt.

3. Using an electric mixer, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

4. Add the eggs one at a time, mixing well after each addition.

5. Gradually mix in the flour mixture and coconut milk, alternating between them.

6. Add the coconut cream and vanilla extract, stirring gently until combined.

7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.

8. Allow the cake to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.

2. Preparing the Cream Filling

1. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.

2. Gently fold in the coconut cream and vanilla extract.

3. Decorating the Cake

1. Slice the cake into two layers (optional). Spread a layer of cream filling between the layers.

2. Cover the entire cake with the remaining cream filling.

3. Sprinkle the toasted shredded coconut over the top and sides for added flavor and texture.

Tips for a Perfect Coconut Cream Cake

Always use chilled coconut cream for a stable, fluffy filling.

Toasting the shredded coconut enhances its nutty flavor and adds a delightful crunch.

For a more tropical flavor, add a hint of lime zest to the batter.

Nutritional Information for Coconut Cream Cake

Per Serving (100 g):

Calories: 350 kcal

Protein: 4 g

Fat: 18 g

Carbohydrates: 45 g

Fiber: 2 g

FAQs About Coconut Cream Cake

1. Can I use a substitute for coconut cream?

Yes, you can use regular heavy cream as a substitute, but the unique coconut flavor in Coconut Cream Cake may be less pronounced.

2. How do I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

3. Can I make this cake without eggs?

Yes, you can substitute eggs with flaxseed meal mixed with water or unsweetened yogurt for a vegan-friendly option.

Indulge in the ultimate dessert with our Banana Cream Cake! This irresistibly moist cake is layered with creamy banana filling and topped with a velvety whipped cream frosting. Perfect for any occasion, this recipe will impress your taste buds and leave you craving more. Discover the secrets to making the best Banana Cream Cake—click the link to get started!