Name: Heavenly Coconut Cream Cake
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: Tropical
Ingredients: 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)

Description

Indulge in a slice of paradise with this Heavenly Coconut Cream Cake! This delightful dessert features three layers of tender, coconut-infused sponge cake, filled with a rich coconut custard and topped with whipped cream frosting. Each bite transports you to a tropical escape, making it perfect for birthdays, holidays, or just a sweet treat any day. The stunning presentation, adorned with sweetened shredded coconut and optional decorative elements, is sure to impress your guests. Easy-to-follow instructions ensure even novice bakers can achieve impressive results. Treat yourself and your loved ones to this airy, creamy delight that embodies the essence of summer!

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 your oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In one bowl, whisk together flour, baking powder, and salt; set aside.
In another bowl, combine coconut milk and buttermilk; set aside.
Cream room temperature butter and granulated sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
Gradually mix dry ingredients and wet ingredients into the butter mixture alternately until just combined.
Divide batter among prepared pans and bake for 25–28 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Prepare the filling by cooking egg yolks, sugar, cornstarch, and milk in a saucepan until thickened, then stir in butter and shredded coconut.
Make frosting by whipping cream with powdered sugar and extracts until stiff peaks form.
Assemble the cake by layering sponge cake with chilled filling and frosting the entire cake before decorating.

Prep Time: 30 minutes
Cook Time: 28 minutes
Category: Dessert
Method: Baking
Cuisine: Tropical

Nutrition

Serving Size: 1 slice (125g)
Calories: 420
Sugar: 34g
Sodium: 210mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: For added flavor variations, consider incorporating fresh tropical fruits between layers or swapping out extracts as desired. Ensure all ingredients are at room temperature for best results.