Introduction:
Coconut cream cake is a luscious dessert that perfectly combines the tropical flavor of coconut with the richness of cream, resulting in a decadent treat that will delight your taste buds. Whether you're hosting a gathering or simply craving something sweet, this coconut cream cake recipe is sure to become a favorite in your dessert repertoire. Follow along to learn how to create this indulgent dessert in your own kitchen.
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Ingredients:
For the Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup coconut milk
1/2 cup sweetened shredded coconut
For the Coconut Cream Filling:
1 (14-ounce) can coconut milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
For the Coconut Whipped Cream Frosting:
2 cups heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup sweetened shredded coconut, toasted (for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined.
Fold in the sweetened shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the Coconut Cream Filling:
In a medium saucepan, heat the coconut milk over medium heat until steaming but not boiling.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
Gradually pour the hot coconut milk into the egg mixture, whisking constantly to prevent curdling.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Remove the coconut cream filling from the heat and stir in the vanilla extract and sweetened shredded coconut. Let it cool completely.
For the Coconut Whipped Cream Frosting:
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Fold in the toasted sweetened shredded coconut until evenly distributed.
Assembly:
Once the cakes and coconut cream filling are completely cooled, place one cake layer on a serving plate or cake stand.
Spread the coconut cream filling evenly over the top of the cake layer.
Place the second cake layer on top and frost the top and sides of the cake with the coconut whipped cream frosting.
Garnish the cake with additional toasted sweetened shredded coconut.
Chill the coconut cream cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Conclusion:
This coconut cream cake is a tropical delight that will transport you to paradise with every bite. With its moist and tender crumb, luscious coconut cream filling, and creamy whipped cream frosting, it's the perfect dessert for any occasion. Treat yourself and your loved ones to this irresistible coconut-infused treat and savor the taste of the tropics!
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