This Coconut Cream Dream Cake is a tropical masterpiece that combines layers of moist, coconut-infused cake with rich coconut cream filling and a fluffy whipped cream frosting. Every bite is an indulgence, offering a perfect balance of creamy, nutty, and sweet flavors. Whether you’re hosting a party or just treating yourself, this cake is sure to impress.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup coconut milk
- 1 cup shredded coconut
For the Whipped Cream Frosting:
- 1 cup heavy cream
- ¼ cup powdered sugar
For Garnish:
- 1 cup coconut cream
- ½ cup toasted coconut flakes
How to Make Coconut Cream Dream Cake
1. Preheat and Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure easy removal.
2. Make the Cake Batter
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy. This helps the cake rise and become tender.
- Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each is fully incorporated. Then add the vanilla and coconut extracts.
- Combine Dry Ingredients and Coconut Milk: Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined.
- Add Shredded Coconut: Gently fold in the shredded coconut, ensuring it is evenly distributed throughout the batter.
- Prepare for Baking: Divide the batter evenly between the prepared cake pans, smoothing the top with a spatula.
3. Bake the Cake
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
4. Prepare Whipped Cream Frosting
- In a large bowl, beat the heavy cream and powdered sugar until stiff peaks form. Be careful not to overwhip.
- Refrigerate until ready to frost the cake.
5. Assemble the Cake
- Frost the Cake: Once the cakes are fully cooled, spread a layer of whipped cream frosting on top of the first cake layer.
- Add Coconut Cream: Top the frosting with a layer of coconut cream, spreading evenly.
- Place the second cake layer on top and frost the entire cake with the remaining whipped cream frosting.
- Garnish: Sprinkle with toasted coconut flakes for an added crunch and golden color.
Tips for the Perfect Coconut Cream Dream Cake
- Use High-Quality Coconut Products: For the best flavor, use premium coconut milk and coconut cream.
- Don’t Overmix the Batter: To avoid a dense cake, mix the ingredients just until combined.
- Toast the Coconut: Toasting the coconut flakes for the topping brings out a nutty flavor that complements the cake’s tropical taste.
- Cool Completely: Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Adjust Sweetness: If you like sweeter frosting, feel free to adjust the amount of powdered sugar to your taste.
Serving and Storing
- Serving: Serve this cake chilled or at room temperature, either on its own or paired with fresh tropical fruit like pineapple or mango.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake also freezes well—wrap it tightly and freeze for up to 2 months.
Why You’ll Love Coconut Cream Dream Cake
This Coconut Cream Dream Cake offers the perfect combination of moist, coconut-flavored cake, smooth coconut cream, and a light, airy frosting. The toasted coconut garnish adds the finishing touch, creating a dessert that is both elegant and indulgent.