Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!
Indulge in the tropical delight of our Heavenly Coconut Cream Cake: A Slice of Paradise Awaits! This cake features three airy layers of coconut-infused sponge, complemented by a rich coconut custard filling and finished with a fluffy whipped frosting. Perfect for any celebration, this dessert is not only a feast for the senses but also an impressive centerpiece that will leave your guests craving more. Each slice transports you to a sun-kissed beach, making it ideal for birthdays, weddings, or just a special treat for yourself. Easy to make and visually stunning, this cake promises to be a highlight at your next gathering.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (240 ml) coconut milk (full-fat)
- ½ cup (120 ml) buttermilk
- 1 cup (225 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 5 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp coconut extract
- 1 cup (240 ml) coconut milk (for filling)
- 1 cup (240 ml) whole milk
- ½ cup (100 g) granulated sugar (for filling)
- 3 tbsp cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter (for filling)
- ½ tsp coconut extract (for filling)
- ½ cup (40 g) sweetened shredded coconut (for filling)
- 2 cups (480 ml) heavy whipping cream
- ½ cup (60 g) powdered sugar
- 1 tsp vanilla extract (for frosting)
- ½ tsp coconut extract (for frosting)
- 1 ½ cups (120 g) sweetened shredded coconut (for decoration)
Instructions
- Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans.
- In one bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, mix coconut milk and buttermilk.
- Cream butter and sugar until fluffy; add eggs one at a time, then vanilla and coconut extracts.
- Gradually combine dry ingredients with the wet mixture until just mixed.
- Divide batter into pans and bake for 25-28 minutes. Cool completely on wire racks.
- For the filling, whisk together sugar, cornstarch, and egg yolks in a saucepan; gradually stir in coconut milk and whole milk until thickened.
- Stir in butter and shredded coconut; chill until cool.
- Whip cream with powdered sugar and extracts until stiff peaks form.
- Assemble the cake by layering with filling between each layer; frost the outside and decorate as desired.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 440
- Sugar: 32g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg