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
Scale
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.