If you love coconut, get ready for a delicious surprise! We bring you the Coconut Cream Cake. It’s rich, creamy, and oh-so tempting. Every bite is a delight, made lovingly just for you.
This cake is special because of its airy texture and coconut frosting. Each layer is soft and full of coconut flavor. It’s made with usual baking ingredients, plus some special additions like coconut extract and sour cream.
But the frosting is where the magic happens. With ingredients like cream cheese and coconut extract, it’s a smooth, sweet dream. This frosting pairs perfectly with the light cake, creating a taste of paradise.
Whether it’s a big event or just a day you need something sweet, this cake is perfect. Its homemade feel and tropical taste are like a vacation in every bite. So, treat yourself and share this amazing dessert with those you love!
A Cloud-Like Coconut Cake with Whipped Coconut Frosting
The coconut cream cake is light and fluffy, much like a cloud. The cake is made with all-purpose flour and other ingredients. These include unsalted butter, vegetable oil, and white sugar. It has the perfect amount of coconut flavor. Every bite feels like you’re in a tropical paradise.
The frosting is a mix of heavy whipping cream and cream cheese. It also has powdered sugar and two kinds of extracts. This frosting is whipped into a light, smooth, and creamy topping. This delicious topping adds a decadent touch to the cake.
Quotes:
“This coconut cake is like a dream come true. The fluffy layers and whipped coconut frosting make it the perfect dessert for any occasion.” – Amanda
“I can’t get enough of this cake! The combination of coconut flavors and the lightness of the frosting is simply divine.” – Sarah
Recipe Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable oil
1 1/2 cups granulated sugar
4 egg whites
1 teaspoon vanilla extract
1 teaspoon coconut extract
3/4 cup sour cream
1/2 cup whole milk
Whipped Coconut Frosting Ingredients:
2 cups heavy whipping cream
8 ounces cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
In the meantime, prepare the whipped coconut frosting. In a large bowl, beat the heavy whipping cream until stiff peaks form.
In a separate bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and coconut extract, continuing to beat until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Refrigerate until needed.
To assemble the cake, place one cake layer on a serving plate. Spread a generous amount of whipped coconut frosting over the top. Place the second cake layer on top and frost the entire cake with the remaining frosting.
Garnish with grated coconut, if desired. Serve and enjoy!
This cake is a true coconut lover’s dream. With its light layers and flavorful frosting, every bite takes you to a tropic getaway. Perfect for celebrations or just to satisfy your sweet tooth, it never fails to delight.
Tips and Variations for the Perfect Coconut Cream Cake
Creating the perfect coconut cream cake involves some easy-to-follow tips and tweaks. You could use fresh coconuts for more flavor. But for a cake that stands out, try grated frozen coconut. Thaw and dry it for a taste and texture that will wow your guests.
Sweetened or unsweetened shredded coconut works, but frozen fresh coconut is top. Its natural sweetness and moisture make each bite delightful.
Changing up the frosting is fun. Try different designs with the piping, add colorful fruits, or use food coloring for a theme. A well-decorated cake tastes great and looks lovely on your dessert table.
Making the cake a day early intensifies the flavors. Plus, it makes the cake and frosting taste even better together. Always store it in an airtight container in the fridge. You can then serve it cold or let it warm up to room temperature.
Running late or prefer a different pan? No problem! Use a 9×13 pan or a boxed mix with tweaks for a homemade flavor. Enjoy the coconut cake without the stress of starting from scratch.
Coconut cream cakes are best without toasted coconut’s crunch. Without the crunch, the layers and frosting can truly stand out. Every bite will feel light and delicious.
Got extra egg yolks from making this cake? Use them in another recipe, like cheddar cheese biscuits. This way, you get to use all your ingredients for more yummy treats.
FAQ
Can fresh coconuts be used in the cake?
Yes, fresh coconuts work well for flavor. Thaw them first, and then press them dry. This way, your cake will have a tasty texture. Yet, using grated frozen fresh coconut is the best choice for a top-notch flavor.
What kind of shredded coconut can be used?
You can use sweetened or unsweetened shredded coconut. But, for the best taste and feel, go for grated frozen fresh coconut.
Can the frosting be customized?
You can customize the frosting. Add different designs, fruits, or food coloring for style. This way, the cake looks as good as it tastes!
Can the cake be made in advance?
Yes, making the cake a day early is a good idea. This lets the flavors mix well. Keep it in an airtight container in the fridge. You can serve it cold or at room temp.
Can a boxed cake mix be used?
For sure! Use a 9×13 pan and a modified boxed cake mix. Follow the box instructions. Add things like coconut extract for a great homemade flavor.
Should the coconut be toasted?
Toasted coconut works but might change the cake’s texture. For a light and airy cake, use grated coconut without toasting.
What can be done with leftover egg yolks?
You can toss the leftover egg yolks or use them in other dishes. They go well in cheddar cheese biscuits or other yolk-only recipes. This helps avoid wasting them.
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