The Coconut Cream Dream Cake is a dessert lover’s paradise. Combining a moist coconut-infused sponge with a luscious cream frosting, this cake captures the essence of tropical indulgence. Perfect for birthdays, holidays, or just because, it’s a treat you’ll want to bake again and again.
Why You’ll Love This Cake
What makes the Coconut Cream Dream Cake so special? Its tropical flavor profile and creamy texture are simply irresistible. From the coconut milk in the batter to the shredded coconut garnish, every bite is a celebration of coconut bliss.
Wondering about the difference between coconut cream and coconut milk? Using the right one is key to achieving the cake’s signature richness. Check out this guide from Healthline to understand their unique qualities.
Ingredients for Coconut Cream Dream Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup coconut milk or cream
- ¾ cup unsalted butter (softened)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
For the Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons coconut extract
- ½ cup shredded toasted coconut (optional)
If you’re looking to add depth to your flavors, consider toasting the coconut. Learn how with King Arthur Baking’s step-by-step guide.
Step-by-Step Instructions
Making the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the wet ingredients, alternating with the coconut milk.
- Fold in the shredded coconut gently to avoid deflating the batter.
- Divide the batter between the prepared pans and level the tops.
Baking the Cake
- Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Frosting
- Beat the softened cream cheese and butter together until smooth.
- Gradually mix in the powdered sugar, one cup at a time, to achieve the desired consistency.
- Add the coconut extract and whip until light and fluffy.
Assembling the Cake
- Place one cake layer on a serving plate and spread a generous layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- Decorate with shredded toasted coconut or other tropical toppings like pineapple slices.
Serving Suggestions
To elevate your Coconut Cream Dream Cake, consider these serving ideas:
- Pair it with a tropical cocktail or coconut latte.
- Garnish each slice with fresh fruits like mango, pineapple, or kiwi.
- Serve alongside vanilla ice cream for an extra touch of indulgence.
Pro Tips for a Perfect Cake
Here’s how to make your cake irresistible:
- Use room-temperature ingredients for a smooth batter and frosting.
- Don’t overmix the batter—this ensures a fluffy texture.
- For extra moistness, brush the cake layers with a coconut milk glaze before frosting.
Need more tips for baking moist cakes? Allrecipes has some excellent advice.
Coconut Cream Dream Cake Recipe: The Ultimate Tropical Dessert
Description
The Coconut Cream Dream Cake is a dessert lover’s paradise. Combining a moist coconut-infused sponge with a luscious cream frosting, this cake captures the essence of tropical indulgence. Perfect for birthdays, holidays, or just because, it’s a treat you’ll want to bake again and again.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup coconut milk or cream
- ¾ cup unsalted butter (softened)
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup shredded sweetened coconut
For the Frosting:
- 8 ounces cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons coconut extract
- ½ cup shredded toasted coconut (optional)
Instructions
Making the Cake Batter
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Add this mixture to the wet ingredients, alternating with the coconut milk.
- Fold in the shredded coconut gently to avoid deflating the batter.
- Divide the batter between the prepared pans and level the tops.
Baking the Cake
- Bake the cakes for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Preparing the Frosting
- Beat the softened cream cheese and butter together until smooth.
- Gradually mix in the powdered sugar, one cup at a time, to achieve the desired consistency.
- Add the coconut extract and whip until light and fluffy.
FAQs About Coconut Cream Dream Cake
Can I substitute coconut oil for butter?
Yes! Coconut oil can enhance the tropical flavor but may slightly alter the texture.
How do I store this cake?
Store it in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
Can I make it gluten-free?
Absolutely. Substitute the flour with a gluten-free baking mix, ensuring all other ingredients are gluten-free.
Can I make the cake layers in advance?
Yes. Bake and wrap the layers tightly in plastic wrap. Store them at room temperature for up to 1 day or freeze them for up to 1 month.
Conclusion
The Coconut Cream Dream Cake is a slice of paradise that’s perfect for any celebration. With its moist, coconut-infused layers and creamy frosting, it’s a showstopper that will impress your guests. Try this recipe today and experience the magic of coconut bliss in every bite!