Fluffy Coconut Cream Cake

Here’s a recipe for a Fluffy Coconut Cream Cake that’s light, moist, and bursting with coconut flavor.

Fluffy Coconut Cream Cake

Ingredients

For the Cake:

• 2 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsweetened coconut milk
• 1 cup unsweetened shredded coconut
• 1 cup unsalted butter (room temperature)
• 4 large eggs
• 1 tablespoon baking powder
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract (optional)

For the Coconut Cream Filling:

• 1 ½ cups heavy cream
• 1 cup sweetened shredded coconut
• ½ cup coconut milk
• 1 tablespoon powdered sugar

For the Coconut Frosting:

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract (optional)
• 1 cup shredded coconut (for garnish)

Instructions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and coconut extract.
5. Gradually add the dry ingredients, alternating with coconut milk. Begin and end with the dry ingredients. Stir in the shredded coconut.
6. Divide the batter evenly between the prepared cake pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Coconut Cream Filling:

1. In a medium saucepan, heat the coconut milk until it simmers. Remove from heat and let it cool slightly.
2. In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
3. Gently fold in the cooled coconut milk and sweetened shredded coconut. Set aside.

For the Coconut Frosting:

1. In a large bowl, whip the heavy cream, powdered sugar, vanilla extract, and coconut extract (if using) until soft peaks form.
2. Set aside for assembling the cake.

Assembling the Cake:

1. Place one cake layer on a serving plate. Spread half of the coconut cream filling over the top.
2. Place the second cake layer on top and spread the remaining coconut cream filling.
3. Frost the top and sides of the cake with the whipped coconut frosting.
4. Sprinkle the entire cake with shredded coconut to garnish.
5. Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Enjoy your fluffy and creamy coconut cake!