Transport yourself to a tropical paradise with this Fluffy Coconut Cream Cake! Layers of soft, coconut-infused cake topped with a creamy coconut frosting and a sprinkle of toasted coconut flakes. Perfect for any celebration!
Ingredients:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup coconut milk
- ½ cup shredded coconut
For the Frosting:
- 1½ cups unsalted butter, room temperature
- ½ cup powdered sugar
- ¼ cup coconut cream
- 1 tsp vanilla extract
- 1 cup toasted coconut flakes (for garnish)
Directions:
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt.
Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
Add Flour & Coconut Milk: Gradually add the flour mixture to the butter mixture, alternating with coconut milk. Fold in shredded coconut.
Bake the Cake: Divide batter between pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
Make the Frosting: Beat butter until creamy. Gradually add powdered sugar. Mix in coconut cream and vanilla until smooth.
Assemble: Frost the cake layers, top, and sides. Sprinkle toasted coconut flakes on top and press onto the sides for a beautiful finish.
Summary:
This Fluffy Coconut Cream Cake is an irresistible combination of rich coconut flavor, soft cake layers, and creamy frosting. It's a tropical treat that will wow your guests!
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Servings: 12 | Calories: 560 per serving
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