Coconut Cream Dream Cake

Introduction

Imagine a cake so heavenly that each bite feels like a cloud of pure bliss. That’s the magic of a Coconut Cream Dream Cake.

This dessert is a symphony of flavors and textures, combining the tropical sweetness of coconut with the rich creaminess of a perfectly baked cake.

It’s an indulgence that’s worth every calorie and a showstopper for any occasion.

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup coconut milk

1 cup shredded coconut

1 cup heavy cream

1/4 cup powdered sugar

1 cup coconut cream

1/2 cup toasted coconut flakes for garnish

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture provides the structure and leavening for the cake.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the mixture, resulting in a tender and light cake.

Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps to create a smooth and cohesive batter.

Mix in the vanilla and coconut extracts, which add wonderful aromas and enhance the overall flavor of the cake.

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense texture.

Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter. This adds texture and a burst of coconut flavor to the cake.

Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula. Make sure the batter is level to promote even baking.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to overbake, as this can cause the cakes to dry out

While the cakes are baking, prepare the whipped cream frosting. In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.

How to Make

To make a Coconut Cream Dream Cake, start by preheating your oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans. This ensures that the cakes do not stick and bake evenly.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mixture provides the structure and leavening for the cake.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air into the mixture, resulting in a tender and light cake.

Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps to create a smooth and cohesive batter.

Mix in the vanilla and coconut extracts, which add wonderful aromas and enhance the overall flavor of the cake.

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can result in a dense texture.

Fold in the shredded coconut, ensuring it is evenly distributed throughout the batter. This adds texture and a burst of coconut flavor to the cake.

Divide the batter evenly between the prepared cake pans, spreading it out evenly with a spatula. Make sure the batter is level to promote even baking.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Be careful not to overbake, as this can cause the cakes to dry out.

While the cakes are baking, prepare the whipped cream frosting. In a large mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.

Tips

Use high-quality coconut milk and coconut cream for the best flavor and texture. These ingredients are key to achieving the rich coconut taste in the cake.

Ensure the butter is softened to room temperature before creaming with the sugar. This helps to create a light and fluffy batter.

Be gentle when folding the shredded coconut into the batter. Overmixing can cause the batter to become dense.

For a more pronounced coconut flavor, you can toast the shredded coconut before adding it to the batter. This adds a deeper, nuttier taste.

If you prefer a sweeter frosting, you can add more powdered sugar to the whipped cream. Adjust the sweetness to your taste.

Allow the cakes to cool completely before frosting. This prevents the frosting from melting and ensures a smooth, even layer.

How to Store Coconut Cake

Room Temperature: If unfrosted, store the cake in an airtight container at room temperature for up to 2 days.

Refrigerator: Once frosted, keep the cake in an airtight container in the fridge for up to 4-5 days. Let it sit at room temperature for about 30 minutes before serving to soften.

Freezer: Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before frosting.

Tip: Avoid freezing fully frosted cakes, as whipped cream or coconut cream frosting can lose its texture.

Leave a Comment