Print

Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!

Heavenly Coconut Cream Cake: A Slice of Paradise Awaits!
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Heavenly Coconut Cream Cake: A Slice of Paradise Awaits! is a tropical delight that will elevate your dessert experience. With its three delicate layers of coconut-infused sponge cake, rich coconut custard filling, and fluffy whipped cream frosting, this cake is a showstopper for any celebration. Each slice is a soft, moist treat bursting with the sweet essence of coconut, transporting you to a sun-kissed paradise. Perfect for birthdays, holidays, or simply indulging your sweet tooth, this cake not only pleases the palate but also dazzles the eyes with its beautiful presentation.

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

  1. Preheat your oven to 350°F (175°C) and prepare three 8-inch round cake pans lined with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In another bowl, mix coconut milk and buttermilk until combined.
  4. Cream the butter and sugar with an electric mixer until pale and fluffy.
  5. Add eggs one at a time, followed by vanilla and coconut extracts.
  6. Gradually combine dry ingredients with the wet mixture until just mixed.
  7. Pour batter evenly into prepared pans and bake for 25–28 minutes or until a toothpick comes out clean.
  8. Cool layers in pans for 10 minutes before transferring to wire racks.
  9. Prepare the coconut filling by cooking sugar, cornstarch, egg yolks, and both milks in a saucepan until thickened; stir in butter and shredded coconut and chill.
  10. Beat heavy cream with powdered sugar and extracts until stiff peaks form.
  11. Assemble by layering cake with filling between each layer; frost the entire cake with whipped cream and decorate.

Nutrition

Find it online: https://cookingwithlola.com/heavenly-coconut-cream-cake-a-slice-of-paradise-awaits/

save me